Cook New Hope White Lake - Posted January 20, 2025 - New Hope White Lake

Cook  – New Hope White Lake
Posted, January 20, 2025
 
GENERAL INFORMATION  
Title  Cook
Company  New Hope White Lake

Employment Type  Part Time to Full Time
Location  White Lake, MI 48386

Compensation & Benefits: $19 per hour to $21 per hour
 

Company Website  http://newhopewhitelake.org

If you are interested in growing and learning as a cook under the supervision of a committed executive chef, this is the place to work at!

COMPANY DESCRIPTION

Our mission at New Hope White Lake is to create a stimulating yet safe and comfortable environment for all in our home. New Hope White Lake offers a wholesome living alternative to elders in need of constant assisted care.

SUMMARY OF DUTIES:

An employee in this position is responsible for the safe handling of foods and preparation of meals for residents in a Home for Aged (HFA) Assisted Living and Memory Care environment.  An employee in this position works under the supervision of the Executive Chef.  

ESSENTIAL JOB FUNCTIONS/RESPONSIBILITIES

• Prepare food which is palatable and appetizing in appearance; follow government safe food handling regulations; determine food requirements for meal preparation including variety and quantity of food and assembling supplies and equipment needed for food preparation.
• Prepare and follow written menus and recipes to obtain proper yield of foods and avoid food waste.
• Evaluate food based on nutrition, methods of preparation, taste, appearance, portion size, serving and storage temperatures; ensure food items are dated and rotated properly with utilization of leftovers when appropriate; disposal of spoiled or unattractive food.
• Work with Executive Chef / Kitchen Manager on food preparation and presentation, evaluating new recipes, menu planning and completing documentation for required reports as directed by the Executive Chef / Kitchen Manager; alert Executive Chef / Kitchen Manager of any incident, problem or concern regarding a resident.
• Understand and be able to prepare menus/foods for special events and residents with restricted/special diets.
• Receive and store food deliveries properly; work closely with Executive Chef / Kitchen Manager to ensure all food items needed are in stock for the planned menu. 
• Excellent attendance, timeliness in reporting to work, and discussion of all absences, injuries and illnesses with Executive Chef / Kitchen Manager.
• Attend minimum of 10 in-service training programs per 12 month period.
• Perform other related duties as assigned.

POSITION REQUIREMENTS - KNOWLEDGE, SKILLS, ABILITIES

• Knowledge of principles and practices of food preparation and safe food handling, especially relating to quantity preparation, nutrition, taste, appearance, storage and serving temperatures and special dietary guidelines in accordance with federal, state, and local regulations.   
• Knowledge of proper operation of food service equipment and guidelines relating to kitchen and food equipment sanitation and personal protective equipment.
• Ability to perform basic mathematical calculations to determine ingredients and serving portions.
• Commitment to quality of food service including preparation of attractive, delicious and well- textured food items.
• Good multitasking and prioritizing skills including ability to meet deadlines, solve problems, act independently and carry out oral and written instructions; ability to react quickly and decisively in the event of an emergency.
• Affinity for seniors and genuine care regarding their well-being with an ability to maintain appropriate attitude and conduct for the welfare of residents; compassionate; demonstrate an appreciation of the heritage, values, and wisdom of the resident and an understanding of their rights, the aging process and diseases of the elderly.

EDUCATION & EXPERIENCE

High School or GED equivalent.
Experience, education and/or training in food service/culinary arts.

PHYSICAL REQUIREMENTS AND WORK ENVIRONMENT

1) Work is performed in a residential community setting and may involve exposure to unusual elements such high noise levels, extreme temperatures (e.g. heat from hot ovens, grills, ranges and cold from walk-in coolers and freezers), and smoke.  
2) Manual dexterity to peel, cut, and prepare variety of foods; keen sense of smell and taste.
3) Speaking and hearing are required to perform job responsibilities; reading/writing; understand directions and communicate verbally.
4) Specific vision abilities required include color, close and far vision acuity, depth perception and ability to adjust vision focus.
5) Employee must be in good physical health and have the ability to climb, balance, kneel, crouch, reach, walk, sit, lift, grasp, perform repetitive motions involving bending, twisting, stooping, pushing, pulling, fingering, wrist motions and foot operations; ability to stand for an extended period of time without significant rest period; possess the strength/stamina to lift more than 50 lbs. with assist.

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