196 jobs found

Currently Hiring for: FT Cook/Catering Assistant (7am-3pm/11a-7pm) at Woodcrest Villa Campus: : Alternating weekends and holidays required; : JOB SUMMARY: The Cook position is responsible to prepare foods according to recipes or instruction following food safety guidelines, in a clean environment. To assist management in the overall feeding of Residents, Guests and Staff in a timely manner. To assist in controlling costs by utilizing foods as directed. ESSENTIAL SKILLS/ EXPECTATIONS : * Customer Service- Demonstrates consistent excellent customer service in an accurate, timely and courteous manner while maintaining confidentiality. * Professionalism- Creates and environment of compassion and dignity by performing duties with commitment, team spirit, caring and respect. Presents a neat/clean attire and appearance. * Accountability- Takes responsibility for individual actions fulfilling work responsibilities related to quality, safety, productivity and adherence to organizational and departmental policies. * Communication- Presents ideas and information in a respectful, timely and concise manner. Able to listen and interpret information accurately. * Teamwork- Works toward a common goal or shared purpose by cooperating and partnering with others. * Dependability- Reports to work area on time and according to schedule. Can be counted on to complete full shift and work assignments. ESSENTIAL FUNCTIONS/PHYSICAL REQUIREMENTS: * Is responsible to run and maintain any 1 kitchen in the absence of the Lead Cook, or Assistant Director in closing down procedures for back and front house staff. * Is responsible for the preparation and cooking of assigned foods based on daily production sheets and standardized recipes. * Is responsible to record all designated quality key indicator procedures and logs on a daily basis. * Is responsible to demonstrate good personal hygiene and follow safe food handling practices. * Is responsible to sample foods during main production, before main service starts and communicate to managers any problems that may result in customer dissatisfaction of product. * Operate kitchen equipment following safety practices and procedures and report any malfunctioning equipment to the manager immediately. * Rotate foods based on dating system to be followed and report any suspicious smelling or looking foods to the manager before cooking or discarding. * Accountable to demonstrate basic culinary knowledge with portion control, slicing and cutting techniques, etc. * Responsible to ensure that foods are stored in appropriate areas * Responsible to sanitize work tables frequently during production and cleaning of assigned equipment. OTHER FUNCTIONS: * Responsible to attend in-services and training programs as directed or schedule. * Performs related and unrelated duties in case of dept. or MHC emergency * Responsible to be flexible in schedule in case of staff shortage or emergency * Responsible to conform to MHC policies and procedures to include but not limited to policies regarding Infection and Safety Controls * To assist in special functions by Management and also Culinary Events * Employee has completed annual compliance and HIPAA training and exhibits behavior as set forth by the code of conduct in the performance of their duties. * Mandatory training requirements completed as assigned. EDUCATION/EXPERIENCE/JOB RELATIONSHIPS: * High school diploma is preferred. * Formal culinary education preferred or previous experience in an institutional facility. * Experience in preparation of foods following recipes. * The Cook reports directly to the Lead Cooks and Assistant Directors Back of House or Front of House in their absence.

General Purpose: Performs various duties associated with the production and service of patient meals. RESPONSIBLE TO: : Directory of Dietary / Dietary Manager / Assistant Dietary Manager / Cook QUALIFICATIONS:: * Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients. * Must have, or be willing to learn, food preparation, and simple cooking skills. * Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays. * Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis. * Must be willing to perform repetitive tasks daily. * Must possess and use excellent customer service and communication skills. * Must be able to follow oral and/or written instructions. * Must be able to speak and understand English. May be required to have reading skills. * Must be able to read and/or understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly. * Must be in good mental and physical condition. * Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center. * Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift. * May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations. * Must be able to work under supervision. PHYSICAL DEMANDS: : * Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily. * Must be able to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties. * Must be able to carry out fine motor skills and manual dexterity requirements. * Must possess mental acuity high enough to adequately perform job requirements. * Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff. * Must be able to handle and use all food service equipment of standard height and design used in food preparation, service, and cleanliness. * Must be able to taste and smell foods to determine quality and palatability. * Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dishroom, must be able to work in a noisy room with a warm, moist, and odorous atmosphere. * Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors. * Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact. DUTIES AND RESPONSIBILITIES: : Are determined by the center and may include, but are not limited to the following: * Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary. * Has a thorough understanding of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies to these regulations. * Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to the Dietary Manager. * Uses good judgment in conserving supplies, preventing food waste, and conserving utilities. Reports any food, supply, and equipment needs or concerns to the Dietary Manager. * Assists in receiving and storing food and supplies to prevent waste and assure quality products. Dates, labels, and stores items properly. Uses proper food handling techniques. * Responsible for scraping, stacking, washing, and sanitizing dishes, flatware, utensils, pots/pans, etc. and for removing broken and chipped dishes and glassware from use. Wraps flatware if needed. * Properly transports and stores dishes, flatware, utensils, pots/pans, etc. Responsible for having sufficient quantities of clean and sanitized dishes, flatware, utensils, pots/pans, etc. to meet time schedule for meal preparation and service. * Cleans and sanitizes the dish machine and dish room. Empties and cleans/sanitizes the trash can. Keeps work area clean and uncluttered and completes assigned cleaning duties. * Assists cook, if needed, in preparing and serving foods for all diets, including therapeutic diets, according to planned menus, using proper portions and special diet items. Prepares beverages, breads, and other menu items as assigned. * Communicates and cooperates with the staff, patients, and their families. * Sets up trays for service, sorts diet cards and/or selective menus. * Serves trays on tray line and checks trays for accuracy of diets, preferences, and quality before they are delivered. Delivers carts to floors as needed. * Busses tables in dining room; cleans/sanitizes table tops. * Attends in-service and other necessary training. * In absence of the Director of Dietary, Dietary Manager, and Assistant Dietary Manager, is responsible to the cook for supervision in the Dietary Department * Adheres to the dress code for the department. * Performs other tasks as necessary and appropriate. We are currently hiring for Part Time night shift

GENERAL PURPOSE: Performs specified duties in order to maintain high standards of quality food preparation, production, service, and portion control, using standardized recipes, for all customers. RESPONSIBLE TO: : Director of Dietary / Dietary Manager / Assistant Dietary Manager QUALIFICATIONS:: * Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients. * Must have, or be willing to learn, food preparation and cooking skills. * Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays. * Must be able to read and interpret standardized recipes for quantity and quality food production. * Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis. * Must be willing to perform repetitive tasks daily. * Must possess and use excellent customer service and communication skills. * Must be able to follow oral and written instructions. * Must be able to read, write, speak, and understand English. * Must be able to read and understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly. * Must be in good mental and physical condition. * Must possess leadership qualities and be able to supervise and secure the cooperation of the dietary partners. * Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center. * Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift. * May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations. * Must be able to work under supervision. PHYSICAL DEMANDS: : * Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily. * Must be able to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties. * Must be able to carry out fine motor skills and manual dexterity requirements. * Must possess mental acuity high enough to adequately perform job requirements. * Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff. * Must be able to handle and use all food service equipment of standard height and design in demonstrating proper use in food preparation, service, and cleanliness or in actual use of equipment. * Must be able to taste and smell foods to determine quality and palatability. * Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dish room, must be able to work in a noisy room with a warm, moist, and odorous atmosphere. * Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors. * Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact. DUTIES AND RESPONSIBILITIES: : Are determined by the center and may include, but are not limited to the following: * Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary. * Must be able to manage the dietary department in the absence of the dietary manager when necessary and act as the supervisor when the manager or assistant manager is not available. * Has a thorough understanding of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies with these regulations. * Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to the Dietary Manager. * Uses good judgment in conserving supplies, preventing food waste, and conserving utilities. Reports any food, supply, and equipment needs or concerns to the Dietary Manager. * Assists in receiving and storing food and supplies to prevent waste and assure quality products. Dates, labels, and stores items properly. Uses proper food handling techniques. * Reviews menus, therapeutic menus, recipes, and production sheets before preparing meals and prepares and serves all diets properly, accurately, and attractively as planned using proper portions and special diet items. * Follows standardized recipes and special diet orders, preparing sufficient quantities to meet all service requirements. * Responsible for testing and tasting foods for proper appearance, flavor, aroma, and temperature and making adjustments if needed. * Responsible for timing of preparation of meals/snacks to meet time schedule for service for all customers and ensures that all meals/snacks are served as scheduled. * Portions foods on plate during tray service according to standards. Checks trays for accuracy of diets, preferences, and quality before they are delivered. Serves on tray line and delivers carts to floors as needed. * Follows menus provided; if menu substitutions are necessary, records these substitutions in designated place. * Must show initiative in choosing garnishes, seasonings according to patient/resident preferences, the use of leftovers, and in food presentation and service. * Attends in-service and other necessary training. * Keeps work area clean and uncluttered, and completes assigned cleaning duties. Responsible for the proper use, care, cleanliness, and sanitation of kitchen and equipment. * Communicates and cooperates with the staff, patients, and their families. * Processes new diet orders and diet changes when received from nursing service, and keeps tray cards updated in absence of Dietary Manager. * Adheres to the dress code for the department. * Performs other tasks as necessary and appropriate.

Position Summary Prepares food for patients, employees, staff, and visitors. Is involved with supervision of kitchen staff, second cooks, set-up of specific work area and maintaining appropriate cleanliness standards. Required Minimum Knowledge, Skills, and Abilities (KSAs) Knowledge of food production practices normally obtained through completion of 2 year course in Culinary Arts from Vocational Technical School or 2-4 years experience in hospital institution or large volume restaurant. Must be capable of operating various institutional production equipment to include:  steam jackets, kettles, grinders, blenders, mixers, food choppers, slicers, ovens (all types), bain marie, broilers, stoves, braising skillet, fryalators, cook/chill equipment, clippers, meat cook tank, coffee urns, scales, microwave ovens, etc. Knowledge of sanitation, safety, infection control and HACCP procedures. Capable of providing guidance and training to second cooks and food service workers Ability to stand and walk most of work shift. Lifting and carrying products weighing up to 75 pounds. Work requires reaching, stooping, bending and pushing of equipment and food products while performing duties. Knowledge of Peformance Improvement Principles.

JOB SUMMARY Direct and coordinates food preparation in the cooking areas under initial directions of the Department Chef.  Prepares, seasons, and cooks entrees, vegetables, soups, cereals, and special orders for hospital patients, staff, catered meals, visitors, and Mobile Meals.    Strives for superior performance by consistently providing a product or service to leadership and staff that is recognizes as ultimately contributing to the patient and family experience.   Recognizes and demonstrates understanding of patient and family centered care.   JOB RELATIONSHIPS Responsible To:                       Dir. of Ancillary Services, Staff Dietitians, Manager and Chef                       Workers Supervised:               None                              Inter-Relationships:                 Internal and external customers.   PRIMARY JOB RESPONSIBILITIES Prepare food for breakfast, lunch, and supper. Prepares hot food entrees, vegetable, soups, cereals, & special orders according to standardized recipes and computerized production systems. Cleans and sanitizes all work services and equipment as needed Works closely with the department chef in the development of new hot food items and is proactive in preparing new and interesting products to increase revenue and interest. Is able to work other production positions as necessary to provide maintain appropriate service levels. Demonstrates knowledge of and supports the hospital mission, vision, and value statements, standards, policies and procedures, operating instructions, confidentially statements, corporate compliance plan, customer service standards, and the code of ethical behavior. Other duties as assigned.   JOB SPECIFICATIONS EDUCATION High school diploma/ GED     EXPERIENCE Prior experience or training in institutional cooking is preferred On the job training will be provided   ESSENTIAL PHYSICAL ABILITIES/MOTOR SKILLS These physical requirements are not exhaustive and additional job related physical requirements may be added on an as needed basis.  Corrective devices may be used to meet physical requirements. Sedentary Work:  Frequently required to stand, kneel and crouch.  On a daily basis may be required to move about, sit, climb stairs and bend.  Is frequently required to lift and carry up to 20 lbs.  May be required to push/pull/carry items between 20-100 lbs. Vision:  Requires the ability to perceive the nature of objects by the eye.  Near acuity:  Clarity of vision at 20 inches or less.  Midrange Acuity:  Clarity of vision at distances of more than 20 inches and less than 20 feet. Motor Coordination:  While performing the duties of the job, it is required to regularly perform functions that include using hand and finger movement, handle or feel objects, be able to use tools or equipment that requires reaching with hands and arms.  Must be able to travel independently throughout the hospital; access patients/families including areas confined by space and/or equipment. Speaking/Hearing:  Ability to give and receive information through speaking and listening.   ESSENTIAL TECHNICAL ABILITIES Proficiency using modern office, computer and telephone equipmentas used by Memorial Healthcare. Able to grasp and transport food, supplies and equipment throughout the food       service department and hospital.  Able to use knives without injury to self or others.  Able to manipulate mixing bowls, ingredients, cooking utensils, mixer and ovens.  Able to accurately measure ingredients.  Able to chop, mince, slice and grate recipe ingredients.   ESSENTIAL MENTAL ABILITIES Ability to adapt and maintain focus in fast paced, quickly changing or stressful situations. Ability to read and interpret a variety of documents including, but not limited to policies, operating instructions, white papers, regulations, rules and laws. Must be able to follow simple and complex directions. Must be able to understand and prepare standardized computer recipes according to directions. Able to organize and plan daily responsibilities to accomplish department goals and objectives. Must be able to understand standard weighing and measuring nomenclature. Ability to objectively evaluate situations and make decisions based on sound food production principles. Ability to perform basic mathematical calculations, read and comprehend written material and communicate effectively both verbally and in writing. Ability to understand and effectively use department computer. Must have the ability to manage multiple duties simultaneously and remain organized at all times. ESSENTIAL SENSORY REQUIREMENTS Able to see for the purpose of reading information received in formats including but not limited to paper, computer, reports, bulletins, updates, manuals. Able to hear for work-related purposes. Able to identify hot and cold. Able to taste and smell food. Able to identify signs of food spoilage   INTERPERSONAL SKILLS Ability to interact with co-workers, hospital staff, administration, patients, physicians, the public and all internal and external customers in a professional and effective, courteous and tactful manner, at all times, physically, verbally and in all written and electronic communication. Required to remain calm when adversity is encountered. Open, honest, and tactful communication skills. Ability to work as a team member in all activities. Positive, cooperative and motivated attitude.   

GENERAL PURPOSE: Performs specified duties in order to maintain high standards of quality food preparation, production, service, and portion control, using standardized recipes, for all customers. RESPONSIBLE TO: : Director of Dietary / Dietary Manager / Assistant Dietary Manager QUALIFICATIONS:: * Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients. * Must have, or be willing to learn, food preparation and cooking skills. * Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays. * Must be able to read and interpret standardized recipes for quantity and quality food production. * Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis. * Must be willing to perform repetitive tasks daily. * Must possess and use excellent customer service and communication skills. * Must be able to follow oral and written instructions. * Must be able to read, write, speak, and understand English. * Must be able to read and understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly. * Must be in good mental and physical condition. * Must possess leadership qualities and be able to supervise and secure the cooperation of the dietary partners. * Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center. * Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift. * May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations. * Must be able to work under supervision. PHYSICAL DEMANDS: : * Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily. * Must be able to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties. * Must be able to carry out fine motor skills and manual dexterity requirements. * Must possess mental acuity high enough to adequately perform job requirements. * Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff. * Must be able to handle and use all food service equipment of standard height and design in demonstrating proper use in food preparation, service, and cleanliness or in actual use of equipment. * Must be able to taste and smell foods to determine quality and palatability. * Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dish room, must be able to work in a noisy room with a warm, moist, and odorous atmosphere. * Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors. * Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact. DUTIES AND RESPONSIBILITIES: : Are determined by the center and may include, but are not limited to the following: * Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary. * Must be able to manage the dietary department in the absence of the dietary manager when necessary and act as the supervisor when the manager or assistant manager is not available. * Has a thorough understanding of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies with these regulations. * Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to the Dietary Manager. * Uses good judgment in conserving supplies, preventing food waste, and conserving utilities. Reports any food, supply, and equipment needs or concerns to the Dietary Manager. * Assists in receiving and storing food and supplies to prevent waste and assure quality products. Dates, labels, and stores items properly. Uses proper food handling techniques. * Reviews menus, therapeutic menus, recipes, and production sheets before preparing meals and prepares and serves all diets properly, accurately, and attractively as planned using proper portions and special diet items. * Follows standardized recipes and special diet orders, preparing sufficient quantities to meet all service requirements. * Responsible for testing and tasting foods for proper appearance, flavor, aroma, and temperature and making adjustments if needed. * Responsible for timing of preparation of meals/snacks to meet time schedule for service for all customers and ensures that all meals/snacks are served as scheduled. * Portions foods on plate during tray service according to standards. Checks trays for accuracy of diets, preferences, and quality before they are delivered. Serves on tray line and delivers carts to floors as needed. * Follows menus provided; if menu substitutions are necessary, records these substitutions in designated place. * Must show initiative in choosing garnishes, seasonings according to patient/resident preferences, the use of leftovers, and in food presentation and service. * Attends in-service and other necessary training. * Keeps work area clean and uncluttered, and completes assigned cleaning duties. Responsible for the proper use, care, cleanliness, and sanitation of kitchen and equipment. * Communicates and cooperates with the staff, patients, and their families. * Processes new diet orders and diet changes when received from nursing service, and keeps tray cards updated in absence of Dietary Manager. * Adheres to the dress code for the department. * Performs other tasks as necessary and appropriate.

Join our Affinity family! We VALUE our employees! We offer a fun, friendly, and relaxed work environment! Join a company who utilizes innovative and advanced technology! Innovative clinical software in place! Say goodbye to paper charts and HELLO to MatrixCare! Come join our growing team! We offer competitive benefits with company paid life insurance, free telemedicine, employee appreciation programs, and free continuing education through our Affinity Academy.: : Nature and Scope: Prepares meals for the regular and special diets for residents as determined by daily/weekly menus. Understands and is able to follow guidelines for special diets, and special menus for events. Responsible for overseeing kitchen staff and directing as needed. Minimum eligibility requirements: * High school diploma or equivalent preferred. At least six (6) months prior experience in a food service department preferred. Supervisory experience desirable. Complete the Food Service Orientation Manual. Knowledge of DHSR Dietary Regulations. Obtain Food Handlers Permit (as required by State regulations). Must have compassion for and desire to work with the elderly while recognizing that the community is the residents home. Must demonstrate the ability to work responsibly as a team member as well as an individual. Must be honest, fair, dependable, respect confidentiality and the rights and privacy of others. Practice and promote Affinity Policies and Procedures, Mission Statement, Core Values and Founding Principles. Must be able to communicate effectively with residents, families, staff, vendors and the general public. Must meet all health requirements. Must pass criminal background check. Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation. Essential functions: * Kitchen * Must have a strong knowledge with resident’s dietary needs and special diets. * Must communicate closely with nursing department regarding dietary needs. * Prepares food for special events and daily meals as needed. * Works closely with Executive Director, Care Manager and Life Enrichment Department concerning special events. * Strong working knowledge concerning proper food storage procedures, e.g., defrosting frozen food, cooking at required temperatures and maintenance of food at safe temperatures. * Works cooperatively with other cooks evaluating leftovers and plans for use; labels, dates and stores leftovers properly. * Monitor the temperature for the freezer and refrigerator. * Keeps work area clean and sanitizes work surfaces, takes out trash as necessary; performs assigned cleaning duties, e.g. dishes, cookware, flatware and trays using approved procedures. * Follows menus accurately, demonstrating accuracy in weighing, measuring, and portioning food. * Consults menus/recipes for thawing and doing advance preparation when possible; completes and posts menu sheets daily. * Demonstrates the ability to operate electric and steam cooking equipment and dishwashers; cleans equipment, pots and pans, after use; reports repairs as needed. * Receives deliveries in accordance with purchase orders. * Places produce order on a weekly basis. * Follows the master menu plan, adjusting for nutritionally equivalent substitutes, leftovers, and emergencies; records hot and cold food menu change on production sheets. * Ability to work in a fast paced, multi-tasking environment. * Assists in daily final cleanup and lockup of kitchen. * Any other duties assigned by the Dining Services Manager. * Customer service * Responsible for ensuring that all employees are providing excellent customer service to internal and external customers. * Perform job duties for residents and with team members in a courteous and professional manner. * Take initiative to ensure resident safety and satisfaction is a priority. * Meet and greet visitors in a friendly, helpful manner (Visitors include anyone who visits the community; specifically, current residents’ families and friends, prospective residents and their families, referral sources, vendors and regulators). * Answer phones appropriately, according to company and community standards.

Join our Affinity family! We VALUE our employees! We offer a fun, friendly, and relaxed work environment! Join a company who utilizes innovative and advanced technology! Innovative clinical software in place! Say goodbye to paper charts and HELLO to MatrixCare! Come join our growing team! We offer competitive benefits with company paid life insurance, free telemedicine, employee appreciation programs, and free continuing education through our Affinity Academy.: Nature and Scope: Prepares meals for the regular and special diets for residents as determined by daily/weekly menus. Understands and is able to follow guidelines for special diets, and special menus for events. Responsible for overseeing kitchen staff and directing as needed. Minimum eligibility requirements: * High school diploma or equivalent preferred. At least six (6) months prior experience in a food service department preferred. Supervisory experience desirable. Complete the Food Service Orientation Manual. Knowledge of DHSR Dietary Regulations. Obtain Food Handlers Permit (as required by State regulations). Must have compassion for and desire to work with the elderly while recognizing that the community is the residents home. Must demonstrate the ability to work responsibly as a team member as well as an individual. Must be honest, fair, dependable, respect confidentiality and the rights and privacy of others. Practice and promote Affinity Policies and Procedures, Mission Statement, Core Values and Founding Principles. Must be able to communicate effectively with residents, families, staff, vendors and the general public. Must meet all health requirements. Must pass criminal background check. Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation. Essential functions: * Kitchen * Must have a strong knowledge with resident’s dietary needs and special diets. * Must communicate closely with nursing department regarding dietary needs. * Prepares food for special events and daily meals as needed. * Works closely with Executive Director, Care Manager and Life Enrichment Department concerning special events. * Strong working knowledge concerning proper food storage procedures, e.g., defrosting frozen food, cooking at required temperatures and maintenance of food at safe temperatures. * Works cooperatively with other cooks evaluating leftovers and plans for use; labels, dates and stores leftovers properly. * Monitor the temperature for the freezer and refrigerator. * Keeps work area clean and sanitizes work surfaces, takes out trash as necessary; performs assigned cleaning duties, e.g. dishes, cookware, flatware and trays using approved procedures. * Follows menus accurately, demonstrating accuracy in weighing, measuring, and portioning food. * Consults menus/recipes for thawing and doing advance preparation when possible; completes and posts menu sheets daily. * Demonstrates the ability to operate electric and steam cooking equipment and dishwashers; cleans equipment, pots and pans, after use; reports repairs as needed. * Receives deliveries in accordance with purchase orders. * Places produce order on a weekly basis. * Follows the master menu plan, adjusting for nutritionally equivalent substitutes, leftovers, and emergencies; records hot and cold food menu change on production sheets. * Ability to work in a fast paced, multi-tasking environment. * Assists in daily final cleanup and lockup of kitchen. * Any other duties assigned by the Dining Services Manager. * Customer service * Responsible for ensuring that all employees are providing excellent customer service to internal and external customers. * Perform job duties for residents and with team members in a courteous and professional manner. * Take initiative to ensure resident safety and satisfaction is a priority. * Meet and greet visitors in a friendly, helpful manner (Visitors include anyone who visits the community; specifically, current residents’ families and friends, prospective residents and their families, referral sources, vendors and regulators). * Answer phones appropriately, according to company and community standards.

Responsible for food production for patient, non patient, cafeteria, catering and vending meals. Knowledge of food production, sanitation, safe food handling, and basic principles of nutrition science is required. Knowledge of weight and measure conversion, cooking and baking techniques and vocabulary and quantity food preparation principles are necessary. Food Service Sanitation Certification required within one year of employment. 1 year minimum of quantity food production experience.

Join our Affinity family! We VALUE our employees! We offer a fun, friendly, and relaxed work environment! Join a company who utilizes innovative and advanced technology! Innovative clinical software in place! Say goodbye to paper charts and HELLO to MatrixCare! Come join our growing team! We offer competitive benefits with company paid life insurance, free telemedicine, employee appreciation programs, and free continuing education through our Affinity Academy.: : Nature and Scope: Prepares meals for the regular and special diets for residents as determined by daily/weekly menus. Understands and is able to follow guidelines for special diets, and special menus for events. Responsible for overseeing kitchen staff and directing as needed. Minimum eligibility requirements: * High school diploma or equivalent preferred. At least six (6) months prior experience in a food service department preferred. Supervisory experience desirable. Complete the Food Service Orientation Manual. Knowledge of DHSR Dietary Regulations. Obtain Food Handlers Permit (as required by State regulations). Must have compassion for and desire to work with the elderly while recognizing that the community is the residents home. Must demonstrate the ability to work responsibly as a team member as well as an individual. Must be honest, fair, dependable, respect confidentiality and the rights and privacy of others. Practice and promote Affinity Policies and Procedures, Mission Statement, Core Values and Founding Principles. Must be able to communicate effectively with residents, families, staff, vendors and the general public. Must meet all health requirements. Must pass criminal background check. Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation. Essential functions: * Kitchen * Must have a strong knowledge with resident’s dietary needs and special diets. * Must communicate closely with nursing department regarding dietary needs. * Prepares food for special events and daily meals as needed. * Works closely with Executive Director, Care Manager and Life Enrichment Department concerning special events. * Strong working knowledge concerning proper food storage procedures, e.g., defrosting frozen food, cooking at required temperatures and maintenance of food at safe temperatures. * Works cooperatively with other cooks evaluating leftovers and plans for use; labels, dates and stores leftovers properly. * Monitor the temperature for the freezer and refrigerator. * Keeps work area clean and sanitizes work surfaces, takes out trash as necessary; performs assigned cleaning duties, e.g. dishes, cookware, flatware and trays using approved procedures. * Follows menus accurately, demonstrating accuracy in weighing, measuring, and portioning food. * Consults menus/recipes for thawing and doing advance preparation when possible; completes and posts menu sheets daily. * Demonstrates the ability to operate electric and steam cooking equipment and dishwashers; cleans equipment, pots and pans, after use; reports repairs as needed. * Receives deliveries in accordance with purchase orders. * Places produce order on a weekly basis. * Follows the master menu plan, adjusting for nutritionally equivalent substitutes, leftovers, and emergencies; records hot and cold food menu change on production sheets. * Ability to work in a fast paced, multi-tasking environment. * Assists in daily final cleanup and lockup of kitchen. * Any other duties assigned by the Dining Services Manager. * Customer service * Responsible for ensuring that all employees are providing excellent customer service to internal and external customers. * Perform job duties for residents and with team members in a courteous and professional manner. * Take initiative to ensure resident safety and satisfaction is a priority. * Meet and greet visitors in a friendly, helpful manner (Visitors include anyone who visits the community; specifically, current residents’ families and friends, prospective residents and their families, referral sources, vendors and regulators). * Answer phones appropriately, according to company and community standards. Join a team that has a LOW rate of turnover! :

General Purpose: Performs various duties associated with the production and service of patient meals. RESPONSIBLE TO: : Directory of Dietary / Dietary Manager / Assistant Dietary Manager / Cook QUALIFICATIONS:: * Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients. * Must have, or be willing to learn, food preparation, and simple cooking skills. * Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays. * Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis. * Must be willing to perform repetitive tasks daily. * Must possess and use excellent customer service and communication skills. * Must be able to follow oral and/or written instructions. * Must be able to speak and understand English. May be required to have reading skills. * Must be able to read and/or understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly. * Must be in good mental and physical condition. * Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center. * Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift. * May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations. * Must be able to work under supervision. PHYSICAL DEMANDS: : * Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily. * Must be able to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties. * Must be able to carry out fine motor skills and manual dexterity requirements. * Must possess mental acuity high enough to adequately perform job requirements. * Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff. * Must be able to handle and use all food service equipment of standard height and design used in food preparation, service, and cleanliness. * Must be able to taste and smell foods to determine quality and palatability. * Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dishroom, must be able to work in a noisy room with a warm, moist, and odorous atmosphere. * Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors. * Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact. DUTIES AND RESPONSIBILITIES: : Are determined by the center and may include, but are not limited to the following: * Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary. * Has a thorough understanding of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies to these regulations. * Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to the Dietary Manager. * Uses good judgment in conserving supplies, preventing food waste, and conserving utilities. Reports any food, supply, and equipment needs or concerns to the Dietary Manager. * Assists in receiving and storing food and supplies to prevent waste and assure quality products. Dates, labels, and stores items properly. Uses proper food handling techniques. * Responsible for scraping, stacking, washing, and sanitizing dishes, flatware, utensils, pots/pans, etc. and for removing broken and chipped dishes and glassware from use. Wraps flatware if needed. * Properly transports and stores dishes, flatware, utensils, pots/pans, etc. Responsible for having sufficient quantities of clean and sanitized dishes, flatware, utensils, pots/pans, etc. to meet time schedule for meal preparation and service. * Cleans and sanitizes the dish machine and dish room. Empties and cleans/sanitizes the trash can. Keeps work area clean and uncluttered and completes assigned cleaning duties. * Assists cook, if needed, in preparing and serving foods for all diets, including therapeutic diets, according to planned menus, using proper portions and special diet items. Prepares beverages, breads, and other menu items as assigned. * Communicates and cooperates with the staff, patients, and their families. * Sets up trays for service, sorts diet cards and/or selective menus. * Serves trays on tray line and checks trays for accuracy of diets, preferences, and quality before they are delivered. Delivers carts to floors as needed. * Busses tables in dining room; cleans/sanitizes table tops. * Attends in-service and other necessary training. * In absence of the Director of Dietary, Dietary Manager, and Assistant Dietary Manager, is responsible to the cook for supervision in the Dietary Department * Adheres to the dress code for the department. * Performs other tasks as necessary and appropriate.

JOB PURPOSE: To prepare food in accordance with current applicable federal, state, and local standards, guidelines and regulations, with established policies; to assure that quality dining service is provided at all times. EDUCATION AND EXPERIENCE REQUIREMENTS: High School diploma or GED, ability to read, write and speak English, ability to understand and follow verbal and written directions in recipes. At least one year of prior cooking experience or dining service production, techniques of using standardized recipes and sanitary food handling.

: : ServSafe Certified: Minimum of 3 years experience as a restaurant cook PREFERRED : Prior experience in a skilled nursing center preferred. : Position Summary: The cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. ESSENTIAL JOB FUNCTIONS: Every effort has been made to identify the essential functions of this position. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is an essential function of the position. Job Specific Responsibilities: * Prepares or directs preparation of food served using established production procedures and systems. * Determines amount and type of food and supplies required using production systems. * Ensures availability of supplies and food or approved substitutions in adequate time for preparation. * Sets steam table; serves or ensures proper serving of food for tray line or dining room. * Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques. * Stores food properly and safely, marking the date and item. * Reports necessary equipment repair and maintenance to supervisor. * Correctly prepares all food served following standard recipes and special diet orders. * Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. * Apportions food for serving * Maintain daily production records * Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation * Completes food temperature checks before service * Be flexible * Assigns duties as needed * Supervisor Dietary aide and utility clerk in absence of the Food Service Director * Assist the FSD at all times on special events * Follow Federal and State long term care regulations and Dietary Department policies and procedures. * Perform work routines, using various dietary utensils, supplies and equipment as assigned by the Food Service Director. * Follow safety regulations and precautions at all times * Report all hazardous conditions/equipment to supervisor immediately * Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks. * Attend in-service training and education as assigned. * Perform other department duties or special assignments as directed by FSD * Completes food temperature checks before service. * Be flexible at schedule needs * Help the FSM at all times on special events Job Requirements: * High School diploma or equivalent * On the job training provided * Serv-safe

WEST PARK HOSPITAL DISTRICT dba Cody Regional Health JOB DESCRIPTION     JOB TITLE: Childcare Center Cook              DEPARTMENT: Seedling Center   REPORTS TO: Seedling Center Director   JOB SUMMARY The Childcare Center cook oversees operations of the food program, including sanitation, meal planning and preparation, ordering and shopping, serving food to children & staff, maintaining cleanliness in the kitchen area, record keeping that may include ensuring compliance for the Child Care Food Program, ensures compliance with all health, sanitation and fire regulations relating to food preparation for a child care facility. The cook will interact with a variety of children and may be asked to substitute on occasion if a staff member is absent.   AGES SPECIFIC TO SEEDLING CENTER: Infant Toddler Preschool                  Birth through 1 year 1 year through 2 years                                         3 years through 5 years School Age 6 years through 11 years Adolescent/Teenager- 12 years through 17 years Young Adult- 18 years through 34 years Middle Adult- 35 years through 50 years Mature Adult- 51 years through 69 years   CULTURE/RELIGIOUS ASPECTS Employee will work with patients/employees of all cultural and religious backgrounds.   ETHICS AND COMPLIANCE Employee performs within the prescribed limits of Cody Regional Health’s Ethics and Compliance Program.  Is responsible to detect, observe and report compliance variances to their immediate supervisor, or upward through the chain of command, the Compliance Officer or hospital hotline.   CUSTOMER SERVICE All employees must adhere to the Mission, Vision and Key Values of Cody Regional Health.      ESSENTIAL FUNCTIONS In collaboration with the Program Director, develops weekly menus to meet nutrition requirements for the children. This may include also meeting meal pattern requirements of the childcare food program. Plans and prepares nutritious meals and snacks for enrolled children. Prepares substitute items for children on medically necessary restricted diets. Purchases food and supplies necessary to prepare the planned menu for the appropriate number of children, staying within the amount budgeted for meals and snacks. Practices safe food handling techniques in food preparation and storage. Keeps a weekly record of menus and displays the menus for center families and staff. Maintains verification of food and non-food purchases to meet the guidelines of the childcare food program, if required. Keeps a daily meal production record following the requirements of the childcare food program, if required.  Operates standard cooking equipment. Ensures compliance with all state regulations and CRH policies. Assists and/or supervises children in a classroom if the teacher needs assistance or is ill. Assists teachers with developing food activities for the children in the classrooms. Attends childcare food program conferences and other workshops as needed, if required. Coordinates and responds to all inspections by licensing authorities. Assures provision of quality customer service consistent with the Mission, Vision, and Key Values of Cody Regional Health, and the organization’s Planetree philosophy. Performs other duties as assigned.   SECONDARY FUNCTIONS Attend various facility meetings, continuing education and special events. Responsible for the oversight of special projects or events as assigned.   JOB REQUIREMENTS Some education in food service or nutrition and/or experience in cooking is preferred. Knowledge of food handling, sanitation, safety precautions, care and use of kitchen utensils & equipment, basic record keeping and report preparation is also preferred.  Must pass fingerprint clearance test and Department of Family Services background check. Valid driver’s license and insured automobile in good working order is required.   EXPERIENCE Must be 21 years of age. Must possess basic knowledge of the child nutrition and the eating habits of children. Experience in child food service preparation is preferred.   SKILLS Must have the ability to work well with children, parents, staff, and the community.  Must have the ability to plan and prepare nutritious meals and snacks for ages birth through 6.  Must be able to manage multiple tasks, sometimes under pressure, with calmness and patience.  Must be able to stoop, bend down to eye level with children, and stand for long periods of time. Must be able to safely lift heavy items weighing 25 pounds or over 25 up to 50 pounds with assistance.   REQUIRED CERTIFICATIONS BLS, First Aid Certification required within 60 days of employment. Valid drivers’ license.   PHYSICAL DEMANDS       1 0-20% of work time: standing, walking, lifting, carrying or pushing 20 pounds or less. Any lifting of 35 pounds or more requires the use of an assistive device and/or physical assistance. Up to 80% or more of work time: sitting.    X 2 15-85% of work time: standing, walking, lifting, carrying or pushing up to 35 pounds independently. When lifting, carrying or pushing greater than 35 pounds assistance or assistive devices will be used.  0-15% of work time sitting     3 15-85% of work time: standing, walking, lifting, carrying or pushing items up to 100 lbs. and occasionally 150 lbs.  When lifting, carrying or pushing greater than 35 pounds assistance or assistive devices will be used.  0-15% of work time sitting             EXPOSURE CATEGORY                             1 Tasks that involve exposure to blood, body fluids or tissues.  This includes all procedures or job-related tasks that involve inherent potential for mucous membrane or skin contact with blood, body fluids or tissues, or potential spills or splashes of them.   X 2   Tasks that do not involve exposure to blood, body fluids or tissue, but exposure may be required as a condition of employment.  Appropriate protective measures are readily available to these employees when needed.     3   Tasks that involve NO exposure to blood, body fluids or tissue and tasks are not a condition of employment.  

Essential Functions: Food Service Preparation : * Follows food production schedules. * Estimates food requirements and controls serving portions, eliminates waste and leftovers. * Prepares all food efficiently and in sufficient quantities in compliance with Cottage policy and in accordance to State standards. * Prepares and wraps meat for freezing. Food Service Compliance: * Makes regular inspections to ensure compliance with established policies and procedures including State standards. * Ensures the quality of meals and ensures food service is in accordance with Cottage policy and State regulations. * Ensures proper storage of food and other supplies in accordance with Cottage policy and State regulations. * Ensures proper cleaning and cleanliness of all work areas and maintenance of equipment in the food service department and completes the proper maintenance and housekeeping requisitions of this service. * Assist in the food service production to ensure proper techniques and procedures are being observed in accordance with Cottage policy and State regulations. * Performs cleaning functions in accordance with Cottage policy and State regulations. * Reviews all expenditures, establishes priorities, and make recommendations for changes. * Does not deviate from, or make substitutions to, menus and recipes included in the Cottage Recipes and Menus Manual without the prior approval from the Managing Director. Assists with Personnel Management: * Supervise food service staff (Homemakers, Resident Service Coordinators) directly. * Organizes, directs, and supervises all subordinate functions including food prep, cleaning, meal serving, ordering, kitchen organization, etc. * Coordinates activities of the food service department with other departments. * Ensures proper training on all food service staff and conducts in-service meetings and training programs for food service personnel. * Ensure proper sanitation, hygiene, and health standards of personnel. * Assist in Dining Room serving as needed. Assists with Procurement and Inventory Control: * Interviews salesman regarding food service supplies, raw food, and equipment. * Consults with Managing Director on vendors and suppliers. * Purchases or directs the purchase of food service supplies, raw food, and equipment, and authorizes payment of invoices associated with department. * Maintains adequate department records, for food service statistics, costs, and inventory control. * Interprets the budgetary guidelines to departmental staff and maintains control over expenditures. * Works within the current budgetary guidelines, prepares recommendations for ensuing budget year. General: * Attends meetings with staff and Residents as needed. * Continues professional growth through current literature, memberships in professional organizations, attendance at workshops and institutes. * Has full understanding of door alarm system, fire, safety, and emergency procedures. * Submits in writing to the Managing Director any proposed changes to the menus and recipes included in the Cottage Recipes and Menus Manual. * Receives replacement pages from the Managing Director for Cottage Recipes and Menus Manual before implementing proposed changes to menus and recipes. * Performs all work or assigns work and is responsible for satisfactory completion of work scheduled in the Food Service Director/Coordinator Checklist. * Performs work on and fills out position checklist, provides department position checklist to Managing Director. Position Specific Competencies: * Ability to cook home-style meals for large groups of people * Ability to write, read and follow recipes * Excellent organizational skills. * Good mental and physical health, grooming, appropriate. * Must have thorough knowledge of food service management. * Must have sound knowledge of principles of cost accounting, record keeping, and budget planning and purchasing procedures. * Must have ability to supervise and secure cooperative personnel. * Basic computing skills including the use of Internet, MS Word and MS Excel. * Must be able to lift 75 pounds unassisted and 125 pounds per person in a two-person lift. * Must demonstrate proper body mechanics as required to lift or assist in a lift. Job Requirements/Qualifications : * High school graduate or equivalent. * Three years’ experience in supervisory position in food preparation and service. * Minimum three years’ experience in cooking. * Must have ability to supervise others and continue to be trained on the job in food preparation, cooking, estimating quantities and other service duties. * Will be regular in attendance, with the right attitude and attire. We are a drug-free workplace. We do perform criminal background checks and substance abuse testing.

Your Job: In this highly technical, fast-paced, and rewarding position, you'll collaborate with multidisciplinary team members to provide the very best care for patients. The Cook responsiblity is to prepare consistent, high quality meals to patients, facility staff, family members, visitors and catering events while adhering to infection control standards, safety standards and food handling principles. Your Job Requirements: High school Diploma or Equivalent required 6 months of food preparation/production in restaurant/institutional establishments preferred Your Job Responsibilities: Communicate clearly and openly Build relationships to promote a collaborative environment Be accountable for your performance Always look for ways to improve the patient experience Take initiative for your professional growth Be engaged and eager to build a winning team

Join a team that has a LOW rate of turnover! New competitive wage scale! Join our Affinity family! We VALUE our employees! We offer a fun, friendly, and relaxed work environment! Join a company who utilizes innovative and advanced technology! Innovative clinical software in place! Say goodbye to paper charts and HELLO to MatrixCare! Come join our growing team! We offer competitive benefits with company paid life insurance, free telemedicine, employee appreciation programs, and free continuing education through our Affinity Academy.: : Nature and Scope: Prepares meals for the regular and special diets for residents as determined by daily/weekly menus. Understands and is able to follow guidelines for special diets, and special menus for events. Responsible for overseeing kitchen staff and directing as needed. Minimum eligibility requirements: * High school diploma or equivalent preferred. At least six (6) months prior experience in a food service department preferred. Supervisory experience desirable. Complete the Food Service Orientation Manual. Knowledge of DHSR Dietary Regulations. Obtain Food Handlers Permit (as required by State regulations). Must have compassion for and desire to work with the elderly while recognizing that the community is the residents home. Must demonstrate the ability to work responsibly as a team member as well as an individual. Must be honest, fair, dependable, respect confidentiality and the rights and privacy of others. Practice and promote Affinity Policies and Procedures, Mission Statement, Core Values and Founding Principles. Must be able to communicate effectively with residents, families, staff, vendors and the general public. Must meet all health requirements. Must pass criminal background check. Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation. Essential functions: * Kitchen * Must have a strong knowledge with resident’s dietary needs and special diets. * Must communicate closely with nursing department regarding dietary needs. * Prepares food for special events and daily meals as needed. * Works closely with Executive Director, Care Manager and Life Enrichment Department concerning special events. * Strong working knowledge concerning proper food storage procedures, e.g., defrosting frozen food, cooking at required temperatures and maintenance of food at safe temperatures. * Works cooperatively with other cooks evaluating leftovers and plans for use; labels, dates and stores leftovers properly. * Monitor the temperature for the freezer and refrigerator. * Keeps work area clean and sanitizes work surfaces, takes out trash as necessary; performs assigned cleaning duties, e.g. dishes, cookware, flatware and trays using approved procedures. * Follows menus accurately, demonstrating accuracy in weighing, measuring, and portioning food. * Consults menus/recipes for thawing and doing advance preparation when possible; completes and posts menu sheets daily. * Demonstrates the ability to operate electric and steam cooking equipment and dishwashers; cleans equipment, pots and pans, after use; reports repairs as needed. * Receives deliveries in accordance with purchase orders. * Places produce order on a weekly basis. * Follows the master menu plan, adjusting for nutritionally equivalent substitutes, leftovers, and emergencies; records hot and cold food menu change on production sheets. * Ability to work in a fast paced, multi-tasking environment. * Assists in daily final cleanup and lockup of kitchen. * Any other duties assigned by the Dining Services Manager. * Customer service * Responsible for ensuring that all employees are providing excellent customer service to internal and external customers. * Perform job duties for residents and with team members in a courteous and professional manner. * Take initiative to ensure resident safety and satisfaction is a priority. * Meet and greet visitors in a friendly, helpful manner (Visitors include anyone who visits the community; specifically, current residents’ families and friends, prospective residents and their families, referral sources, vendors and regulators). * Answer phones appropriately, according to company and community standards.

: Join our Affinity family! We VALUE our employees! We offer a fun, friendly, and relaxed work environment! Join a company who utilizes innovative and advanced technology! Innovative clinical software in place! Say goodbye to paper charts and HELLO to MatrixCare! Come join our growing team! We offer competitive benefits with company paid life insurance, free telemedicine, employee appreciation programs, and free continuing education through our Affinity Academy.: : Nature and Scope: Prepares meals for the regular and special diets for residents as determined by daily/weekly menus. Understands and is able to follow guidelines for special diets, and special menus for events. Responsible for overseeing kitchen staff and directing as needed. Minimum eligibility requirements: * High school diploma or equivalent preferred. At least six (6) months prior experience in a food service department preferred. Supervisory experience desirable. Complete the Food Service Orientation Manual. Knowledge of DHSR Dietary Regulations. Obtain Food Handlers Permit (as required by State regulations). Must have compassion for and desire to work with the elderly while recognizing that the community is the residents home. Must demonstrate the ability to work responsibly as a team member as well as an individual. Must be honest, fair, dependable, respect confidentiality and the rights and privacy of others. Practice and promote Affinity Policies and Procedures, Mission Statement, Core Values and Founding Principles. Must be able to communicate effectively with residents, families, staff, vendors and the general public. Must meet all health requirements. Must pass criminal background check. Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation. Essential functions: * Kitchen * Must have a strong knowledge with resident’s dietary needs and special diets. * Must communicate closely with nursing department regarding dietary needs. * Prepares food for special events and daily meals as needed. * Works closely with Executive Director, Care Manager and Life Enrichment Department concerning special events. * Strong working knowledge concerning proper food storage procedures, e.g., defrosting frozen food, cooking at required temperatures and maintenance of food at safe temperatures. * Works cooperatively with other cooks evaluating leftovers and plans for use; labels, dates and stores leftovers properly. * Monitor the temperature for the freezer and refrigerator. * Keeps work area clean and sanitizes work surfaces, takes out trash as necessary; performs assigned cleaning duties, e.g. dishes, cookware, flatware and trays using approved procedures. * Follows menus accurately, demonstrating accuracy in weighing, measuring, and portioning food. * Consults menus/recipes for thawing and doing advance preparation when possible; completes and posts menu sheets daily. * Demonstrates the ability to operate electric and steam cooking equipment and dishwashers; cleans equipment, pots and pans, after use; reports repairs as needed. * Receives deliveries in accordance with purchase orders. * Places produce order on a weekly basis. * Follows the master menu plan, adjusting for nutritionally equivalent substitutes, leftovers, and emergencies; records hot and cold food menu change on production sheets. * Ability to work in a fast paced, multi-tasking environment. * Assists in daily final cleanup and lockup of kitchen. * Any other duties assigned by the Dining Services Manager. * Customer service * Responsible for ensuring that all employees are providing excellent customer service to internal and external customers. * Perform job duties for residents and with team members in a courteous and professional manner. * Take initiative to ensure resident safety and satisfaction is a priority. * Meet and greet visitors in a friendly, helpful manner (Visitors include anyone who visits the community; specifically, current residents’ families and friends, prospective residents and their families, referral sources, vendors and regulators). * Answer phones appropriately, according to company and community standards.

SUMMARY OF RESPONSIBILITY - Job Summary (general statement of purpose or objective of position) Assist the Production Manager/Chef in coordinating and implementing the food production processes in the kitchen. Creates and cooks high quality, find dining food products for customers in upscale setting. Assists the Production Manager/Chef with training of culinary skills to staff. MINIMUM REQUIREMENTS - Knowledge, skills, abilities, license, registration, certification, education, and experience Educational background necessary to be able to read and follow written instructions including recipes and worksheets. Math skills necessary to measure ingredients using fractions and decimals. Requires creativity, strong cooking fundamentals and techniques, and a high level of professionalism. Minimum experience of three to five (3-5) years fine dining cooking in hotel/restaurant/country club setting under the supervision of a Certified Chef. ServSafe Certified required within six (6) months of hire.

Purpose of Your Job Position: The primary purpose of your job position is to perform a variety of tasks usually not requiring cooking skills in the preparation, service, and clean-up for meals served to residents and staff in the nursing center and other special events, in accordance with current federal, state, and local standards, guidelines and regulations, and Solaris HealthCare’s established policies and procedures. Job Functions: * General Responsibilities * Residents Rights * Safety * Staff Development * Food Preparation/Production Responsibilities * Assists Cook as directed by the Food Service Director. * Carries pans, kettles, and trays of food to and from work stations, stove, refrigerator, freezer and dining rooms. * Prepares and labels nourishments according to center procedures. Delivers to resident areas. * Prepares and portions desserts, salads and other non-entrée foods into dishes. Pours beverages. * Follows Production sheets and Pre-Preparation Guides. * Uses proper handwashing technique and frequency. * Completes work assignments. * Sanitation Responsibilities * Meal Service Responsibilities * Food Safety Responsibilities * Administrative Responsibilities * Special Activities/Attributes Education: Ability to understand directions required; Ability to read, desirable. Experience: Not needed, but preferred.