Cook- The Lodge at Grand Junction

We are a senior healthcare, solution driven company which provides right care.. right place..righttime. Our Mission, Vision and Pillars of Commitment have come from ourcollective personal awareness and professional dedication to the importance ofeach person we serve, each employee we work with, and each business partner wehave. At Vivage we bridge todays healthcare opportunities with innovativestrategies and solutions.

THE ADVANTAGE OF WORKING WITH US

Engaging Culture - Competitive Pay - GrowthOpportunities - Great Benefits - Family Environment - Payactiv

The Cook will prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals. Meals prepared include meat, fish, fowl, vegetables, fruits, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures.

KEY RESPONSIBILITIES:

Food Preparation Duties: 75% time

• Handle and prepare food that is palatable, appetizing and attractive

• Establish practice of serving hot food hot and cold food cold

• Cook a variety of foods in large quantities

• Be familiar with seasoning and cooking time required

• Be aware of cooking characteristics of various cuts of meats, fish and fowl

• Prepare foods for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl

• Cook food: Bake, roast, stew and steam-cook meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soups

• Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages

• Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste

• Follow standard recipes but make independent decisions in line with current experience

• Understand the importance of proper food-handling techniques and hazards of improper food handling

• Estimate quantities of food required and apportion servings while monitoring portion-controlled guidelines for individual residents

• Taste, smell, and observe food to ensure conformity with recipes and appearance

• Serve food according to dietary guidelines, checking each tray for completeness and accuracy

Kitchen Duties: 25% time

• Comply with meal schedules

• Maintain and use equipment and supplies

• Work cooperatively with other staff and departments

• Wash pots, pans, and other equipment as used

• Responsible for supervision of other food service employees in the absence of Executive Chef

TALENT:

Executing

Demonstrates resourcefulness

Detail oriented and follow through

Ability to prioritize and multi-task priorities

Relationship Building

Work well with people including staff, residents, families

Enjoy working with older people

Demonstrates friendliness and enthusiasm

Have a caring attitude and sincere interest in others

Demonstrates honesty

Influencing

Communicates clearly and effectively

Strategic Thinking

Displays creativity

Curiosity and desire to learn

SKILLS AND KNOWLEDGE:

Ability to prepare and cook a variety of foods in large quantities. Aware of special diets, seasoning requirements, cooking times, temperature controls. Ability to estimate quantities of food required, limit waste, utilize leftovers while serving attractive, appetizing meals.

EDUCATION AND EXPERIENCE:

Education: High School Diploma or GED preferred Experience: Previous experience in the dietary department of a healthcare facility preferred

PHYSICAL DEMANDS:

• Walking 3 hours per shift

• Standing 4 - 5 hours per shift while preparing and serving food

• Lifting 1- 20# frequently, 21-35# occasionally, 36 - 70# rarely

• Bending and reaching, squatting and kneeling, crawling and climbing

• Extreme hot and cold temperature changes

• Use of large and small kitchen equipment

CLASSIFICATION:

• Non-Exempt

WORK AREA AND ENVIRONMENT:

Kitchen, freezers, refrigerators, loading dock, dining room

STANDARDS:

Standards: State Health Department Regulations

OTHER:

• Reports to Executive Chef

• Department-Dining