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Cook

Royal Park Health and Rehabilitation

This is a Full-time position in Spokane, WA posted June 13, 2021.

We have a full time opening come join our team today.

Cook
JOB TITLE: Cook CENTER:
REPORTS TO: Dietary Services Manager DEPT CODE:
SUPERVISES: FSLA STATUS: Non-Exempt, Hourly
HRPJob Descriptions Cook Job Description_1420 Page 1 of 4
Published November 2002
Updated March 2012
JOB SUMMARY
Is directly accountable to the Dietary Services Manager (DSM) to prepare foods for residents. Assists DSM in managing food inventory and coordinating activities of Dietary Aides. Maintains knowledge of therapeutic diet preparation and Food Service policies and processes. Performs other duties as assigned by supervisor.
ESSENTIAL FUNCTIONS
1. Implement pre-planned cycle menus in an efficient and effective manner to provide nutritious, good tasting, and appetizing food for residents. Prepare foods in accordance with pre-planned cycle menus as assigned. Assist in the standardization of recipes to meet menu needs. Perform food preparation tasks as assigned.
2. Manage purchased food and dietary supplies in an efficient and effective way to control food use and prevent waste. Maintain a strict portion control of foods served. Prepares food and serves trays as attractively as possible. Confirm proper temperatures are reached, maintained, and recorded in accordance with state and federal health regulations. Determine if the food prepared is of the highest possible quality in taste and flavor. Assist in planning cooking schedules for cooks/helpers and dietary aides. Confirm foods are ready on time for tray service.
3. Maintain and improve standards of food storage, preparation, and services. Assist supervisor as needed in the receiving and storing of food and supplies. Assist in checking food supplies on food order forms as they arrive from vendors. Maintain orderly and correct storage of food items; dry, freezer, and refrigerator storage. Check out food and supplies as needed by dietary aides. Assist in taking physical inventories in dietary department. Cleans ovens as scheduled and as necessary. Assist in documenting refrigerator and freezer temperatures.
4. In conjunction with the Dietary Supervisor, orient, and coach employees engaged in preparing and serving meals in maintaining high standards of sanitation, housekeeping, and safety, and with safe operation and care of equipment in accordance with Center, state, and federal regulations and policies.
5. In the absence of the Dietary Manager/Supervisor, confirm the Department runs in a smooth and efficient manner: supervise dietary personnel with work performed, including coordination of activities, instruction of equipment maintenance, and planning, placing, and filing food orders.
OTHER DUTIES
1. Serve meals.
2. May order supplies and keep records and accounts.
3. Assist in job performance appraisals as applicable and make recommendations for reorganization of work assignments.
4. Answer phone in Dietary Department promptly, courteously, and professional in receiving and giving messages.
5. Assist in planning and supervising special functions held within the Center.
6. Other duties as assigned appropriate to the position.
JOB DESCRIPTION
Cook
JOB TITLE: Cook CENTER:
REPORTS TO: Dietary Services Manager DEPT CODE:
SUPERVISES: FSLA STATUS: Non-Exempt, Hourly
HRPJob Descriptions Cook Job Description_1420 Page 2 of 4
Published November 2002
Updated March 2012
KNOWLEDGE, SKILLS, AND ABILITIES
1. Demonstrated knowledge of high standards of food preparation, sanitation, hygienic methods of food preparation and storage, and safety at a level normally acquired through completion of some cooking classes and with formal on-the-job training, and approximately one year experience in quantity food preparation in order to have the necessary technical skills to maintain high standards of food preparation. Previous experience preparing food in an institutional setting preferred. Interpersonal skills necessary to establish effective relationships with department workers, supervisors, and with other departments.
2. Ability to read, write, and follow oral and written directions in English and pay close attention to details in order to read and calculate recipes and production sheets and to pay constant attention to cooking and timing of foods.
3. Exercise sound judgment, make decisions on a daily basis, and occasionally supervise and direct the work of others. Demonstrates basic understanding of supervisory and management principles.
4. Demonstrates initiative and sound judgment in setting up meals and utilizing left-overs. Follows standard recipes, but makes independent decisions in line with current experience and with approval of supervisor.
5. Demonstrates competency in operating kitchen equipment.
6. Moderate to heavy lifting (50 pound maximum), bending, reaching, and stooping.
EDUCATION, LICENSURE, AND EXPERIENCE
1. Requires current Food Handlers card issued by local Health Department.
2. High school graduation or GED highly desirable.
REPORTING RELATIONSHIPS
1. Reports to the Dietary Services Manager.
WORKING ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
1. Kitchen and dining room environment with exposure to extremes of temperatures and humidity while working around stoves and going in and out of refrigerators and freezer areas up to 80% of the time.
2. Exposure to electrical hazards, burns, and cuts up to 50% of the time.
3. Is subject to danger of falls from slippery floors.
4. Exposure to blood and body fluids in Classifications I, II, & III (See Bloodborne Pathogens Program, Job Classification System).
PHYSICAL DEMANDS ANALYSIS
If applicable to position, see attached PHYSICAL DEMANDS ANALYSIS.
JOB DESCRIPTION
Cook
JOB TITLE: Cook CENTER:
REPORTS TO: Dietary Services Manager DEPT CODE:
SUPERVISES: FSLA STATUS: Non-Exempt, Hourly
HRPJob Descriptions Cook Job Description_1420 Page 3 of 4
Published November 2002
Updated March 2012
SIGNATURES
I have read and reviewed this job description and fully understand the requirements set forth therein. I am able to perform the essential functions of this job with or without reasonable accommodation. I agree to perform the tasks outlined in this job description in a safe manner and in accordance with EmpRes Healthcares established procedures.
Employee Signature Date
Supervisor Signature Date
The above Job Description is intended to describe the general content and requirements for the performance of this particular position. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements, nor is it to be construed as a contract for employment.
JOB DESCRIPTION
Cook
JOB TITLE: Cook CENTER:
REPORTS TO: Dietary Services Manager DEPT CODE:
SUPERVISES: FSLA STATUS: Non-Exempt, Hourly
HRPJob Descriptions Cook Job Description_1420 Page 4 of 4
Published November 2002
Updated March 2012
PHYSICAL DEMANDS ANALYSIS
The information provided here reflects the average work situation for this position.
MAJOR PHYSICAL DEMANDS
Standing: Remaining on feet in an upright position at a workstation without moving about.
LEVEL: Matted/even surface (linoleum, carpet, mats).
TIME: 4.00 hours per day
REPETITION: Frequently
Sitting: Remaining in the seated position.
LEVEL: Casual, flexible, discretionary position.
TIME: 0.50 hours per day
REPETITION: Occasionally
Walking: Moving about on foot.
LEVEL: Casual, discretionary movement on matted/even surface (linoleum, carpet, mats).
TIME: 3.50 hours per day
REPETITION: Frequently
Lifting: Raising or lowering an object from one level to another.
LEVEL: Medium, 50 lbs. maximum, frequent lifting/carrying 25 lbs. or less.
TIME: 3.00 hours per day
REPETITION: Frequently
Reaching: Extending the hands and arms in any direction.
LEVEL: Dominant hand and arm. LEVEL: Both hands and arms.
TIME: 4.50 hours per day TIME: 3.50 hours per day
REPETITION: Frequently REPETITION: Frequently
Handling: Seizing, holding, grasping, turning, or otherwise working with the hand or hands (with or without significant weight resistance).
LEVEL: Dominant hand and arm. LEVEL: Both hands and arms.
TIME: 5.00 hours per day TIME: 3.00 hours per day
REPETITION: Frequently REPETITION: Frequently
MINOR PHYSICAL FACTORS
Fingering: Picking and pinching or otherwise working with the fingers primarily.
LEVEL: Dominant hand. LEVEL: Both hands.
TIME: 5.00 hours per day TIME: 3.00 hours per day
REPETITION: Frequently REPETITION: Frequently

Royal Park Health and Rehab 7411 N Nevada

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