Bloom at German Church is hiring a Dietary Cook who will have the opportunity to join a growing senior living brand; work side by side with ownership and on-site leadership; participate both professionally and monetarily, in the growth of the community and join a dynamic, fast growing company!

ESSENTIAL JOB FUNCTIONS 

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
• Prepares food in quantities according to the menu, recipe and number of persons to be served
• Serves meals to residents, including the set-up and tear-down of food-service equipment
• Carries pans, kettles and trays of food to resident dining areas and various workstations throughout kitchen
• Prepares plates for residents from steam table
• Distributes supplies, utensils and other portable equipment
• Cleans work areas, equipment and utensils according to the proper procedures
• Washes cooking equipment, pots, pans, dishes and utensils
• Removes garbage as needed
• Stores food in designated areas
• Monitors and records temperatures in refrigerators and freezers
• Delegates tasks to the Prep Cooks/Dietary Aides as approved by the Dietary Manager
• Reports any issues or problems that may arise to the Dietary Manager
• Complies with state and federal sanitation standards
• Complies with state, federal, and all other applicable health care and safety standards
• Attends in-services and other required meetings
• Performs other duties and tasks as assigned

EDUCATION and EXPERIENCE

• Equivalent combination of education, training and experience will be considered
• High School diploma or equivalent
• Minimum of 1 year of previous experience in food preparation preferred; or an equivalent combination of education and experience
• Sanitation certificate required
• Previous experience in a long-term care or hospital setting preferred

SUPERVISORY REQUIREMENTS

• Oversees the activities of the Dietary Aides as necessary; carries out supervisory responsibilities, including, but not limited to, training employees; planning, assigning, and directing work; and addressing complaints and resolving problems

KNOWLEDGE, SKILLS and ABILITIES

• Language Ability - Reads and interprets documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence
• Written Communication - Writes clearly and informatively; able to read and interpret written information
• Verbal Communication - Talks to others to convey information effectively
• Math Ability: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
• Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations
• Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate time
• Safety and Security - Observes safety and security procedures; reports potentially unsafe conditions; uses equipment and materials properly
• Quality Management - Demonstrates accuracy and thoroughness
• Organizational Support - Follows policies and procedures; completes tasks correctly and on time
• Adaptability - Adapts to changes in the work environment; changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events
• Planning/Organizing - Prioritizes and plans work activities; advises for additional resources
• Attendance/Punctuality - Ensures work responsibilities are covered when absent; arrives at meetings and appointments on time
• Dependability - Completes tasks on time or notifies appropriate person with an alternate plan
• Professionalism - Treats others with respect and consideration regardless of their status or position; accepts responsibility for own actions

EQUIPMENT USED TO PERFORM THE JOB 

• Pots/pans, cutlery, including knives, forks and spoons, gas/electric stove and/or oven, broilers, microwave oven, fryer, griddle, toaster, slicer, blender and other kitchen equipment

WORK ENVIRONMENT

• Environmental or atmospheric conditions commonly associated with the performance of the functions of this job.
• While performing the duties of this job, the employee is regularly exposed to extreme heat or cold, humidity, and danger of burns from stoves and/or hot liquids
• The employee is occasionally required to wear protective clothing
• The employee may be exposed to blood, body fluids, infectious diseases, air contaminants, and hazardous chemicals
• The noise level in the work environment is usually moderate