Job Description
Solivita Healthcare is growing in Ohio!
Our focus is becoming THE Post- Acute provider in the communities in which we serve. We have a passion for providing outstanding clinical outcomes, developing strong relationships built on trust and integrity, treating everyone with respect and dignity, investing in staff development, and doing the right thing always.
The Solivita Standards: Protecting the House & Developing People to Serve People.
The Cook is responsible for preparing and cooking a wide variety of food for customers, employees, and visitors. He/she prepares food according to recipes and plans cooking schedules to meet mealtime schedules. In addition, the Cook performs related duties and cleaning duties, as assigned. The Cook directs other dietary employees in the absence of the Dietary Manager and the Assistant Dietary Manager.
ESSENTIAL FUNCTIONS:
- Handles and prepares food in accordance with sanitary regulations.
- Prepares appetizing meals, as prescribed by the attending physician.
- Meets required meal schedules.
- Takes accurate measures to avoid food waste.
- Properly cares for dietary equipment and production sheets.
- Follows menus and special diet instructions.
- Communicates freely with the Food Service Director.
- Cooperates with other dietary center staff.
- Ensures that residents and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals needs and rights.
- Performs other duties as requested.
OTHER DUTIES:
- Interacts with residents, families, visitors, and center staff.
- Carries out other tasks as requested in situations where hands-on intervention/participation may be required.
- Ability to read, write, speak and follow written and oral directions in the English language.
- May be required to work rotating shifts, holidays, weekends, overtime, and in different positions as facilitys needs require.
- Must practice good personal hygiene and follow dress code requirements.
- Must provide annual verification of a negative TB skin test.
QUALIFICATIONS:
- High school diploma or equivalent.
- Experience in institutional food handling is preferred.
- Ability to read, write, speak and follow written and oral directions in the English language.
OTHER QUALIFICATIONS:
- Must possess knowledge of volume food production methods and techniques.
- Must possess knowledge of sanitation regulations and practices as applied to institutional kitchen and related areas.
- Must possess the ability to make simple arithmetical calculations.
- Must possess the ability to solve operational problems in absence of Dietary Manager and Assistant Dietary Manager.
- Must have knowledge of dietetic principles.
PHYSICAL INVOLVEMENT:
This is occasionally heavy work requiring a combination of sitting, walking, bending, reaching overhead and standing. Frequent use of both upper and lower extremities necessary for ambulation, equilibrium, and carrying objects. Heavy use of arms, hands and fingers. Lifts, pushes, pulls, and carries a minimum of 40 pounds using proper body mechanics. Intact visual, auditory, and verbal capabilities essential. Performs repetitive tasks.
MENTAL INVOLVEMENT:
The ability to utilize language skills to comprehend spoken and written words effectively. Adaptable to multiple and changing priorities and frequent interruptions. Able to maintain composure and to use judgment when dealing with staff, residents, family members and visitors. Numerical/mathematical capabilities and organizational skills essential to interpret and utilize recipes for preparation.
WORK ENVIRONMENT FACTORS:
Location: Indoors; kitchen and cafeteria areas with linoleum/tiled floors, and overhead lighting.
Climatic/Atmospheric: Thermostat control located in building; some irregularities in temperature occur; exposure to hot and cold temperatures in food storage and production areas. Area is heated and air-conditioned. Exposed to fumes and odors, wet and humid conditions.
Type and Level of Noise/Vibration: Exposed to moderate level of noise due to activity of staff, kitchen equipment, and other equipment and openness of environment.
This position description is intended to describe the general nature and level of work being performed. It is not intended to be an exhaustive list of all responsibilities, duties and skills required of employees in the above position.
- High school diploma or equivalent.
- Experience in institutional food handling is preferred.
- Ability to read, write, speak and follow written and oral directions in the English language.
OTHER QUALIFICATIONS:
- Must possess knowledge of volume food production methods and techniques.
- Must possess knowledge of sanitation regulations and practices as applied to institutional kitchen and related areas.
- Must possess the ability to make simple arithmetical calculations.
- Must possess the ability to solve operational problems in absence of Dietary Manager and Assistant Dietary Manager.
- Must have knowledge of dietetic principles.
PHYSICAL INVOLVEMENT:
This is occasionally heavy work requiring a combination of sitting, walking, bending, reaching overhead and standing. Frequent use of both upper and lower extremities necessary for ambulation, equilibrium, and carrying objects. Heavy use of arms, hands and fingers. Lifts, pushes, pulls, and carries a minimum of 40 pounds using proper body mechanics. Intact visual, auditory, and verbal capabilities essential. Performs repetitive tasks.
MENTAL INVOLVEMENT:
The ability to utilize language skills to comprehend spoken and written words effectively. Adaptable to multiple and changing priorities and frequent interruptions. Able to maintain composure and to use judgment when dealing with staff, residents, family members and visitors. Numerical/mathematical capabilities and organizational skills essential to interpret and utilize recipes for preparation.
WORK ENVIRONMENT FACTORS:
Location: Indoors; kitchen and cafeteria areas with linoleum/tiled floors, and overhead lighting.
Climatic/Atmospheric: Thermostat control located in building; some irregularities in temperature occur; exposure to hot and cold temperatures in food storage and production areas. Area is heated and air-conditioned. Exposed to fumes and odors, wet and humid conditions.
Type and Level of Noise/Vibration: Exposed to moderate level of noise due to activity of staff, kitchen equipment, and other equipment and openness of environment.
This position description is intended to describe the general nature and level of work being performed. It is not intended to be an exhaustive list of all responsibilities, duties and skills required of employees in the above position.
All your information will be kept confidential according to EEO guidelines.