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Health Services Cook- Full-Time and Part-Time

Location
Atlantic Beach, FL, United States
Req#
8a7885a890b87b310190dc1b3ea77b5f
Category
Food & Beverage/Culinary
Updated at
2024-09-07 16:00:26
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RESPONSIBILITIES:
Prepares food for Residents, guests.
 
DUTIES:
  1. Supports the mission, vision, and core values of Fleet Landing.
  2. Assures that Residents’ rights to fair and equitable treatment, self determination, individuality, privacy, property and civil rights, including the right to register complaints, are followed.
  3. Follows all established safety procedures and precautions.  Reports all unsafe/ hazardous conditions, and/ or defective equipment to Manager.  Reports all incidents/accidents, no matter how minor, to Manager.
  4. Prepares quality food in accordance with state and federal regulations, as well as Fleet Landing’s established policies and procedures.
  5. Prepares meals in accordance with planned menus and adheres to regulated food temperature standards.
  6. Maintains an atmosphere of caring with positive emphasis for a calm environment throughout the department.
  7. Assures safety regulations are followed at all times by all personnel.
  8. Prepares and serves meals that are palatable and appetizing in appearance.
  9. Serves food in accordance with established therapeutic/mechanically altered diet regulations.
  10. Prepares food in accordance with standardized recipes and special diet orders.
  11. Works with Fleet Landing’s Dietician as necessary and implements recommended changes as required.
  12. Makes and records only authorized substitutions to the menu.
  13. Completes daily or scheduled cleaning duties, in accordance with established policies and procedures.
  14. Attends in-service programs.
  15. Reports all hazardous conditions and non-operating equipment to the Kitchen Supervisor.
  16. Reports all accidents/incidents.
  17. Assists in maintaining food storage areas in a clean and properly organized manner at all times.
  18. Completes temperature logs at each meal.
  19. Performs other duties as assigned by Manager.
 
JOB KNOWLEDGE:
Strong knowledge of quality cooking techniques and hot and cold food production procedures.
Experience in therapeutic diets and regulatory understanding of food temperatures and infection control.
 
SPECIAL DEMANDS:
Possesses a genuine interest in caring for and serving older adults while participating as a team player.  Must be able to supervise and secure cooperation of staff members; have tact in working with professional personnel; adept at maintaining efficient operation of assigned area.  Must have initiative and judgment in assigning tasks, delegating responsibility and in resolving operational problems.
 
PHYSICAL DEMANDS:
Stands and walks most of the working day. Stoops, reaches, lifts, and carries supplies and equipment. Performs medium physical work exerting up to 20 pounds of force on a frequent basis and up to 30 pounds of force on an occasional basis.
 
REPORTING TO WORK:
Reports for work on time according to schedule and adheres to the Attendance Policy. Adheres to the Appearance Standard Policy and reports to work in appropriate attire or uniform while maintaining professional grooming standards. 
 
QUALIFICATIONS:
 
Minimum Education Required:
High school education, preferred, not required. Must be able to read, write, and follow written and oral instructions in English. Technical or vocational degree in Food Service or one (1) year on-the-job training.
 
Experience:
Cooking experience in an institutional or restaurant setting is desirable.
 
Employment Variables:
Hours may vary from time to time in order to meet the needs of Fleet Landing.
 
Supervision:
Works under the supervision of the Chef De Cuisine or Sous Chef. 
 
WORKING CONDITIONS:
Sit, stands, lifts and walks intermittently during work day.
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