Cook

BYRON MANOR believes that each employee makes a significant contribution to our success in fulfilling our mission to provide exceptional, loving and dignified care. That contribution should not be limited by assigned responsibilities. Therefore, this position overview is designated to outline primary duties, qualifications and job scope, but not limit the individual or the organization to just the work identified. It is our expectation that each employee will offer his/her services wherever and whenever necessary to ensure the success of our endeavors. 

Benefits (for eligible employees)

• Weekly pay!
• PTO (Paid Time Off)
• 401K with company match
• Holiday Pay
• Medical, dental, and vision insurance are available for all full-time employees.

Job Description

Purpose: To provide advanced food preparation for the respective population of each entity following special dietary guidelines. Informally directs/guides Dietary Aides to ensure efficient kitchen operations.

Essential Functions- Job Duties: The following duties are considered essential to the job. Qualified individuals must have the ability, with or without reasonable accommodation, to perform the following duties:

• Works with coworkers in team environment that promotes positive service qualities and respect of residents.
• Reviews production information with staff on daily basis. Ensures and monitors correct quantities of production and portioning, monitors and records production and waste data in the absence of the Executive Chef.
• Prepares all food items in accordance to department standards. Ensures that food retains nutritional value, attractive appearance, and palatability and is served at the appropriate temperature. Follows proper guidelines to meet special dietary needs.
• Responsible for the overall cleanliness of the kitchen. This includes: all dishes are washed and put away; no food or food particles are left anywhere in the kitchen at the end of a shift; floors and counters are clean; necessary areas (dishwasher, sinks, countertops, etc.) are appropriately disinfected; mats are used and kept clean, etc.
• Responsible for the overall cleanliness of the dining room. This includes ensuring tablecloths are changed, as per policy; ensuring the dining room is vacuumed after every meal; ensuring salad bar area is clean and free of food particles after each meal; etc.
• Ensures staff adherence to food safety and sanitation standards. Maintains safe, clean, and orderly work environment.
• Guides/assists and instructs other staff members to ensure smooth and orderly completion of assignments. Plans/organizes work schedule so food is prepared in a timely manner.
• Serves as designated person in charge in absence of manager(s). Performs additional tasks necessary in service to residents as directed by manager or designated person in charge. This may include finding coverage for call-offs, monitoring employee breaks, notifying director of behavioral/performance issues.
• Performs other duties as assigned

Secondary Functions- Job Duties: The following are secondary to the essential functions listed above:

• Assists in the serving/delivery of meals when necessary.
• Prepares and serves special events and catering as needed.
• Provides direction and assistance with dishwashing and cleanup operations.
• Monitors compliance with cleaning schedules.
• Assists in the ordering and receiving of food. Ensures that food is received and stored properly.
• Assists in the training/orientation of new employees as needed.
• Attend and participates in staff meetings, projects, special events, committees, and mandatory training as appropriate. Completes competency evaluations for training as required by the state or as assigned by their immediate supervisor, HR Director, or Executive Director.
• Follow all applicable state regulations

Job Requirements

Education & Knowledge Requirements- Specific education, certification, and licensure:

• High school diploma or equivalent
• Must be at least 18 years of age

Essential Job-Related Experience/Abilities:

• One (1) year experience demonstrating the ability to cook a variety of foods in quantity with knowledge of seasoning and required cooking time involved.
• One (1) year experience demonstrating the knowledge of care and use of cooking utensils/equipment.
• Ability to lift up to seventy-five (75) pounds (may ask for assistance) and move three (3) to four (4) feet.
• Ability to stand for extended periods of time and bend, stoop, and reach frequently.

Preferred Job-Related Experience/Abilities/Education:

• Three (3) years experience preparing food in an institutional setting.
• Two (2) years experience providing leadership through instruction and by example.
• Vocational Training
• ServSafe certification