Cook (Food Services)
Walter Lawson Children's Home exists to provide assistance and service to persons with intellectual disabilities. Walter Lawson plays a significant role in the delivery of health care services and programs, maximizing quality of life and independence, supporting community integration, providing an opportunity for self-determination and advocating for individual rights.
We are looking for a full time Cook!
Full time employees are eligible for our full benefits package including medical (with available HSA and/or FSA)/dental/vision/prescription coverage as well as life/STD/LTD/disability, 401k with matching and PTO!
SUMMARY: Properly prepares and cooks meals/snacks and handles food for facility by performing the following duties:ESSENTIAL DUTIES AND RESPONSIBILITIES: An individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The requirements listed below are representative of the knowledge, skill, and/or ability required. Other duties as assigned.1. Cooks and prepares food in a sanitary manner. This includes but is not limited to: preparing palatable, attractive, nutritional meals in institutional quantities, serving at proper time and temperature, and adhering to recipes and menu cycles. 2. Maintains clean and safe food preparation environment. This includes but is not limited to: continuous cleaning of work areas as food is prepared and served; inspection of work areas for evidence of rodents, pests, safety hazards, environmental services and maintenance problems; safely, efficiently, and economically uses food supplies and equipment; ensures proper cleaning techniques and preventative maintenance schedules are followed. Observes special handling requirements for resident trays. 3. Maintains food supplies. This includes but is not limited to: proper handling, storing; disposal of food supplies and prepared foods per facility procedures; prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. 4. Observes proper safety and timely reports safety matters to immediate supervisor or other member of management. Responsibilities includes but are not limited to: incidents, injuries, equipment and/or maintenance problems, OSHA mandates, workplace safety practices, infection control, hazard communication, blood borne pathogens, fire safety and proper lifting techniques. In an emergency, carries out responsibilities to assure resident and employee safety. 5. As directed, performs quality assessment and assurance functions. 6. Ensures proper documentation is maintained. This includes but is not limited to: documentation of food and equipment temperature. 7. Maintains and applies current skills and knowledge through continuing education and in-service programs. 8. As directed, assists with survey processes. 9. As directed, assists with developing and updating food services policies and procedures to reflect the philosophy of the facility, professional standards and legal requirements. 10. Good verbal and written communication skills. 11. Carries out responsibilities in compliance with federal, state, local laws and regulations, and with facility philosophy, policies and procedures. 12. Must be able to speak, understand and read the English language to the extent necessary to safely and properly care for residents. 13. This position requires standing, sitting, stooping, pushing, pulling, lifting up to 75 pounds or more, bending, climbing, twisting upper body, walking, running, carrying, listening, talking, use of telephone, and exposure to medical equipment and persons with risk of illness. SUPERVISORY RESPONSIBILITIES: In the absence of immediate supervisor, supervises kitchen staff. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.EDUCATION and/or EXPERIENCE: High school diploma or general education degree (GED); or one to two years related experience and/or training; or equivalent combination of education and experience preferred. Meets state and federal requirements. CERTIFICATES, LICENSES, REGISTRATIONS:
MUST HAVE FOOD SERVICE SANITATION CERTIFICATE
EOE
