222 jobs found

Full Time : : : Summary of Duties: Prepare food in accordance with posted menus and from standard recipes for residents and guests of the Community in accordance with current, applicable federal, state and local standards, guidelines, and regulations; as well as with established Organizational policies, procedures, guidelines, and direction to ensure quality food service. Essential Job Functions: * Review menus prior to preparation of food. * Prepare meals in accordance with planned menus. * Prepare and serve meals that are palatable and appetizing in appearance. * Serve food in accordance with established portion control procedures. * Prepare food for therapeutic diets in accordance with planned menus. * Prepare food in accordance with standardized recipes and special diet orders. * Prepare and serve bedtime snacks as requested. * Use proper technique to taste prepared food to ensure quality prior to service, and take corrective action if needed. * Maintain proper temperature of food during preparation and service. * Record food temperature prior to meal service, and take correction action if needed. * Assist in inventory and storage of food and supplies. Date stock and rotate to ensure First In, First Out (FIFO) principle is followed. Notify the supervisor if the supply is inadequate. * Assist in establishing food service production line, etc., to assure that meals are prepared in a timely manner. * Assist in processing diet changes and new orders as received to ensure all residents receive a meal as ordered. * Inspect meal trays to assure that the correct diet is served to each resident. * Follow established procedures to clean equipment and work area as needed and per policy using approved cleaning agents. * Ensure dietary staff tasks are completed as assigned in the absence of the supervisor. Report concerns to the supervisor. * Perform additional duties as assigned. Education and Experience: High school diploma or equivalent preferred. A minimum of six (6) months as a cook with dietary experience in a hospital, skilled nursing care facility, other related medical facility, school cafeteria, or full-line cafeteria preferred. Any combination of dietary experience and training which provides for skills, knowledge and abilities is required. Must complete Serve Safe Program. Physical Requirements for Essential Job Functions * Must be able to move about consistently throughout the workday. * Must be able to reach, bend, and/or stoop intermittently throughout the workday. * Must be able to push, pull, move, and/or carry up to 50 pounds utilizing proper body mechanics and assistance. * Must be able to push, pull, or move a minimum of 100 pounds utilizing proper body mechanics and assistance. * Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure that the requirements of this position can be fully met. * Must be able to cope with the mental and emotional stress of the position. * Must be able to walk/stand 75% of the day.

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. Looking for smiling faces and team players!

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.

Full Time Cook Position: 80 hours bi-weekly : Day Shift Position: Job Summary: In a full service restaurant kitchen performs line, made to order, and batch cooking for guests. Applies basic skills, learns and applies developed culinary skills and processes to meet the requirements of the position. Has considerable working knowledge of food preparation. Requires knowledge of the use and care of all kitchen equipment. Focuses on quality food palatability and presentation, customer satisfaction. Major Responsibilities, Duties, Functions, and Tasks of the Position: * Prepares and cooks food according to HACCP procedures * Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other food stuffs which are nutritional and appetizing according to the recipes and production records. Follows records for prep/pull sheets. * Tastes products, reads menus, estimates food requirements, check production sheets and keep records in order to accurately plan production requirements. * Follows standards of recordkeeping of all food and refrigeration temps, taste testing and appearance. * Plates orders with attention to presentation, portion size, and accuracy * Performs opening and/or closing kitchen/shift duties. * Supervises team members in absence of GM/ Supervisor; communicates any changes/concerns to GM/Supervisor * May assist with proper rotation of stored and delivered food items * Immediately report resident related care concerns about treatment or abuse to the Department Supervisor as well as the Executive Director of the facility * Interact with Team Members, Residents, and Guests in a courteous and professional manner * Be accountable for all information in the Team Member Handbook * Maintain confidentiality of resident, Team Member, family and facility information * Understand and upholds Resident Rights * Follow oral and written instructions for all duties assigned and performed in an effective, timely and professional manner * Complete assigned tasks in accordance with organization, facility, and department procedures * Demonstrate the ability to work both independently and as part of a team * Use supplies in an efficient and cost effective manner * Ensure equipment is treated with proper care and is used only for the purposes and in accordance for which it was designed to be used for * Follow facility reporting guidelines for any equipment that is not functioning properly or is need of repair * Use Infection control practices, including Standard Precautions, to prevent the spread of diseases * Maintain cleanliness of work area * Perform preventative and corrective maintenance tasks, as directed * Complete all documentation per facility protocol and Standards of Practice * Follow all IT protocols, including submission of Sysaids, for all technology related issues StoneRidge Retirement Living: 440 East Lincoln Avenue Myerstown, PA 17067 www.StoneRidgeRetirement.com

New competitive wage scale! Join a team that has a LOW rate of turnover! 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.

: 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.

Position Highlights: ·          Perform services related to preparing and serving food for patients, cafeteria, and special functions using recipes and established standards of food safety, sanitation, infection control, and guest relations. The Ideal Candidate ·          Supports co-workers by maintaining attendance requirements. ·          Demonstrates willingness to adapt to changing individual and institutional roles, needs, and environment. ·          Is dedicated to superior customer service and satisfaction. ·          Consistently provides quality products/services. ·          Maintains awareness and follows safety policies and procedures applicable to assigned duties.   Responsibilities: ·          Preparing quantities of food per production amounts according to scaled recipes. ·          Keeping accurate records of food temps, holding temp, cooling temps, and reheating temps where applicable for patients, retail staff, and catering staff. ·          Operation of food prep equipment. ·          Maintaining standard levels of sanitation and general organization throughout shift. ·          General maintenance and cleanliness of equipment and food storage areas. Credentials and Qualifications: ·          High School Diploma or GED required. ·          Associate's Degree preferred. ·          2 years cooking experience in high volume kitchens required. ·          Cooking from scratch experience preferred. ·          Knowledge in modified diets is preferred. ·          Firm knowledge of cooking techniques, cooking temperatures, and storage procedures. ·          Ability to follow oral/written instruction and communicate effectively (speaking and reading) in English

Please note: this is a pool position, no guarantee of hours   Position Summary: Receives and processes/prepares food orders for patients, staff, visitors and catering customers. Performs culinary techniques and short-order cooking to the preparation of standard menu items. All food-handling activities are performed in accordance with external and internal safety and sanitation standards and related regulatory guidelines. Works effectively to minimize waste during the flow of food while maintaining a quality end product Accountable for the quality of the food prepared, maintaining par stocks, ordering supplies, and rotating products for maximum quality. Essential Functions: Essential Functions: Prepares orders for patient, staff, visitors and catering using standardized recipes and service and/or plating guidelines; notes variances in recipes and plating guidelines, and communicates issues to the Executive Chef. Performs culinary activities such as cold food preparation, blanching, steaming, boiling, simmering, emulsifying, and routine sautéing in the preparation of food; applies basic cooking techniques such as baking, roasting, grilling and frying; prepares short-order and fast-food items using a grill station. Maintains production pars to ensure smooth running of the food service operation; completes production par lists, freezer pull lists, pre-meal checklists, requisitioning and waste sheets, and others of similar purpose. Operates, safely and accurately, a variety of commercial food service equipment, including knives, slicer, thermometers, measuring utensils, scales toaster, food warmer, chopper, mixer, blender, steamer, grill, steam kettle, broiler, gas stove, microwave oven, slow-cooker and convection oven. Performs work assignments in accordance with regulations and standards applicable to personal hygiene and food preparation/handling/disposal; keeps abreast of department standards, as well as local, state, and federal agency guidelines. Assists customers with orders by answering menu and recipe-related questions. Works cooperatively and effectively with staff, vendors, and the public to provide excellent value to all our customers. Uses proper business conduct when dealing with suppliers and customers. Tactfully coordinates needs and challenges with staff and supervisors. As needed will answer phone, deliver food, go to the store, and assist in other areas of the department. Attends all required safety training programs and can describe responsibilities related to general safety, department/service safety, and specific job related hazards. Attends all required safety education programs. Provides complete and accurate responses to safety questions. Operates assigned equipment and performs all procedures in a safe manner as instructed. Maintains work area and equipment in condition required by department standards. Demonstrates proper body mechanics in all functions. Follows the hospital exposure control plans/bloodborne and airborne pathogens. Demonstrates knowledge of techniques, procedures, and correct use of protective barrier equipment. Ensures a safe environment by instituting appropriate control measures. Attends annual education programs. Demonstrates respect and regard for the dignity of all patients, families, visitors, and fellow employees to ensure a professional, responsible, and courteous environment. Interacts with all of the above in a considerate, helpful, and courteous manner as observed by supervisor and peers. Fosters mature professional relationships with fellow employees in a courteous, friendly manner as measured by management observation and peer input. Maintains professional composure and confidence during stressful situations. Maintains open communication using appropriate chain of command regarding issues. Conducts all work activities with respect for rights and wishes of patients, visitors, families, and fellow employees. Maintains confidentiality of all hospital and patient information at all times as observed by peers and management. Presents neat appearance in proper attire and identification as required by the position, department, and hospital policy. Continuously displays a ‘can do’ attitude within the department and across departmental lines to contribute to the overall customer service program in place at hospital. Promotes effective working relations and works effectively as part of a department/unit team inter- and intradepartmentally to facilitate the department’s/unit’s ability to meet its goals and objectives. Participates in staff meetings as determined by supervisor. Supports the hospital’s mission, policies, and procedures through attendance and participation at committee meetings, if applicable. Utilizes automated system to communicate inter- and intradepartmentally, as appropriate. Completes work assignments on time/readily accepts assignments as observed by supervisor. Reports to work on time and is at work as scheduled, as observed by supervisor. Follows procedures, standards of safety, and personal hygiene as required by the department. Hands are properly washed and hair covering worn when working with food. Reports to work in proper uniform. Follows the department safety rules. Maintains a “clean as you go” work space. Performs other duties as required or assigned. Demonstrate Standards of Behavior and adhere to the Code of Conduct in all aspects of job performance at all times. Qualifications: Required : Two years of progressively responsible related work experience in the fast-food, restaurant, hospitality or other culinary environment or venue, or any combination of education and experience that would demonstrate the capability to meet the requirements of the position. Obtain and maintain a Valid Department of Health Food Handler’s permit issued by the State of Washington Desired : High school diploma or equivalent Vocational training courses in large-quantity cooking is strongly preferred. Advanced Food Safety Certification (NEHA or ServeSafe) Physical/Sensory Demands: O = Occasional, represents 1 to 25% or up to 30 minutes in a 2 hour workday. F = Frequent, represents 26 to 50% or up to 1 hour of a 2 hour workday. C = Continuous, represents 51% to 100% or up to 2 hours of a 2 hour workday. Physical/Sensory Demands For This Position: Walking - C Sitting/Standing - C Reaching: Shoulder Height - O Reaching: Above shoulder height - O Reaching: Below shoulder height - F Climbing - O Pulling/Pushing: 25 pounds or less - O Pulling/Pushing: 25 pounds to 50 pounds - O Pulling/Pushing: Over 50 pounds - Not Specified Lifting: 25 pounds or less - F Lifting: 25 pounds to 50 pounds - O Lifting: Over 50 pounds - Not Specified Carrying: 25 pounds or less - F Carrying: 25 pounds to 50 pounds - O Carrying: Over 50 pounds - Not Specified Crawling/Kneeling - Not Specified Bending/Stooping/Crouching - O Twisting/Turning - F Repetitive Movement - F Physical Exposures: Physical Exposures For This Position: Unprotected Heights - No Heat - Yes Cold - Yes Mechanical Hazards - Yes Hazardous Substances - Yes Blood Borne Pathogens Exposure Potential - Yes Lighting - Not specified Noise - Yes Ionizing/Non-Ionizing Radiation - No Infectious Diseases - Yes

: 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.

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.

FT 9:30am - 6:00pm (Must be able to work Weekends)! SUMMARY: : Provides supervision and support to the kitchen wait staff at St. John’s. Works under the general supervision of the Director of Nutrition Services and the direct supervision of the Dining Services Manager, and Chef. ESSENTIAL JOB FUNCTION: : * Collects food ingredients and supplies from storeroom as required for daily operations. * Reviews production schedule and menu to determine food requirements including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking activities. * Seasons and prepares a wide variety of foods consistent with the menu. * Measures, weighs and combines ingredients for quantity preparation. * Slices, grinds, and cooks meats and vegetables using a full range of cooking methods. Tests foods being cooked for quality. * Carves and displays food items. * Disposes of spoiled and/or outdated food. * Prepares and bakes simple baked goods. * Assists with meal preparation for catered events. * Prepares meals in accordance with special diet statements. * Monitors temperatures of coolers and freezers during shift. * Serves the resident food and beverages as assigned * Assist and prepare meals as directed REQUIREMENTS:: Minimum Requirements: Knowledge and skills acquired through completion of high school or GED Prior experience in related setting. Two years experience working as a supervisor, preferred. Knowledge, skills, and abilities required: : * Ability to safely operate and maintain kitchen equipment, including mixers, ovens, toasters, fryers, grills, blenders, slicers, etc. * Ability to understand diet statements, recipes and menus. * Ability to understand written and verbal communication. Ability to communicate and interact effectively in a professional manner. * Ability to work independently and in a team. * Ability to lift and manipulate heavy objects. * Ability to prepare and bake a variety of foods. * Skill in cooking and preparing a variety of foods. * Knowledge of food preparation and presentation methods, techniques, and quality standards. * Skill in organization, coordinating, and time management. * Ability to understand and follow safety policies and procedures. * Ability to perform basic arithmetic computation, and adjust recipes.

JOB SUMMARY Reports to Nutrition Services Supervisor and Nutrition Manager. Prepares all foods according to menu and recipes as approved and by Registered Dietician in a timely and prompt manner. Produces food for service to all CCH patients, residents, Hospice, Childcare Center, Catering, and retail foodservice operations. Conducts all working activity according to sanitary and quality standards as defined by regulatory agencies, CCH surveyors, and NS department leadership. Works under the supervision of department leadership and performs delegated duties appropriately. PRIMARY JOB DUTIES Prepares all food items following standardized recipes, menus and flowsheets. Accepts leadership regarding the service of food to clients in all assigned areas. Adheres to timeframes for delivery of food to ensure compliance with food safety and appeal. Collaborates with Cook II and Supervisors to organize procurement, production and service of food products. operates all equipment safely according to operating policies and procedures and supervisors direction. Provides all patient and resident services appropriately according to physician’s diet order, RD’s direction, policy and approved diet manual. Actively participates in implementation of department Strategic Planning providing feedback appropriately to department leadership. Actively participates in Quality monitoring activities within department as delegated by leadership. Performs cashier duties (including reporting) as assigned and completes maintenance of retail areas as per supervisors’ direction. Adheres to all appropriate CCH department policies and procedures. Complies with the hospital Corporate Compliance Program including, but not limited to, the Code of Conduct, laws and regulations, and hospital policies and procedures and promotion of patient/resident rights including confidentiality. Must be free from governmental sanctions involving health care and/or financial practices. Performs other duties as assigned. JOB SPECIFICATIONS Education: High School diploma or GED Licensure: None Experience: One year experience as a cook, trained in basic “scratch prep”. Essential Technical/Motor Skills: Eye/hand coordination, dexterity, ability to demonstrate the effective and safe use of kitchen production tools and equipment. Ability to perform basic computer functions to complete mandatory education. Interpersonal Skills: Excellent interpersonal skills Essential Physical Requirements: Walking & standing for entire shift, lifting 50 pounds, carrying, full range of motion, exposure to extreme cold when working in walk-in coolers, walk-in freezers, and receiving deliveries outdoors, exposure to noisy environment. Essential Mental Abilities: Read, write, understand, and speak English; follow written and oral instructions without frequent supervision; able to deal with a variety of personalities; ability to do addition, subtraction, multiplication, and division on paper. Essential Sensory Requirements: Touch, sight, smell, taste, hearing to perform duties Exposure to Hazards: OSHA CATEGORY III. TASKS THAT INVOLVE NO EXPOSURE TO BLOOD, BODY FLUIDS, OR TISSUES, AND CATEGORY I TASKS ARE NOT A CONDITION OF EMPLOYMENT. The normal work routine involves no exposure to blood, body fluids, or tissues (although situations can be imagined or hypothesized under which anyone, anywhere might encounter potential exposure to body fluids). Persons who perform these duties are not called upon as part of their employment to perform or assist in emergency medical care or first aid or to be potentially exposed in some other way. Tasks that involve handling of implements or utensils, use of public or shared bathroom facilities or telephones, and personal contacts such as handshaking are Category III Tasks. Employees working in healthcare facilities have the potential to be exposed to hazardous materials including: Hazardous Chemicals/Drugs, Waste Anesthetic Gases, Radiation, Latex, Biological Hazards, Respiratory Hazards and Ergonomic Hazards. See Hazardous Materials in the Workplace Policy. Certifications required: See Cardiopulmonary Resuscitation Certification Policy and Certifications/Education Requirements Policy.

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.

Full-time Sous Chef position: Weekends Required: 10am-630pm: : Belmont Village Hunters Creek is hiring an experienced Sous Chef. The dining experience at Belmont Village Senior Living is exceptional from the preparation of our made from scratch menu items to the outstanding customer service in our dining room. Our residents and their guests enjoy three freshly prepared meals daily ordered from our restaurant style menu. As the Sous Chef at Belmont Village Hunters Creek, you will help make their dining experience magnificent! : : Belmont Village Senior Living is a certified GREAT PLACE TO WORK® and ranked #15 on FORTUNE’s Top 50 Best Workplaces in Aging Services! Our employees say the reasons why are a positive company culture, competitive pay, excellent benefits, bonuses and career growth opportunities. Join our dedicated team to help make Belmont Village Hunters Creek a Great Place to Work and Live! : ESSENTIAL FUNCTIONS : * Supervises shifts food production in the absence of supervisor. * Prepares food daily as outlined on the Food Production Worksheet from the Menu Cycle. * Prepares meals and daily specials on designated days and shifts. * Prepares meals and a-la-carte menu items. * Maintains clean, orderly and safe kitchen and dining room environment. * Prepares for food production of future meals. * Assists with set-up, service and clean-up of meals. * Ensures proper storage of kitchen equipment and handling of food to meet health department requirements as well as Belmont Village’s Standards of Cleanliness and Sanitation as described in the Policies and Procedures Manual. * Ensures compliance with regulations. * Monitors portion control to minimize waste. * Ensures attractive presentation of food on the plate before serving with consistent use of plate garnishes. * Maintains record of chargeable and non-chargeable meals. * Follows all policies and procedures, and regulatory requirements. * Actively supports good health and safety practices within area of responsibility as follows: * Knows and follow established facility wide health and safety procedures and rules. * Maintains safe work area through good housekeeping and keeping safety equipment in good working condition. * Actively participates in health and safety training, and demonstrate competency based on training received. REQUIREMENTS: * High School diploma or equivalent * Proficient in verbal and written English * Minimum one year volume cooking experience * Interest in working with older population * Ability to work early morning or evening shifts PREFERENCES: * More than one year volume cooking experience preferable of the a-la-carte or banquet nature * Certificate in food management or equivalent * Demonstrated ability to be flexible/ participate in team work * Supervisory experience * Experience working with older population * College or technical education and/or training in Food Management or Culinary Arts Founded in 1997, Belmont Village is a leading developer, owner, and operator of premier senior living communities. Our footprint includes more than two-dozen communities in the U.S. and in Mexico City. Belmont Village’s services include short stays, independent living, assisted living, and Alzheimer’s care. Our programs are based on an innovative Whole Brain Fitness Lifestyle developed in-house and implemented by team members across communities. Our well-trained and dedicated staff includes licensed nurses on-site 24/7, caregivers, sales and marketing support, executive leadership, food servers and chefs and more. At Belmont Village, we are committed to fostering an environment where seniors, their families, and our staff and partners can learn, live well, thrive, and grow. Belmont Village Senior Living offers full-time employees benefit plans including medical, dental, vision, prescription, short-term disability, long-term disability, life insurance, PTO and 401(k) savings. Belmont Village Senior Living is an EOE/Drug Free work place.

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

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. ServSafe Certified.

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. ServSafe Certified.

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. Now hiring for a part-time Cook. MUST have experience as a cook in a similar setting. Current TB test is also required.