Cook - Pennant Services
Wausau, WI
About the Job
Position Summary
Ensures efficient, timely, and friendly service to all residents and staff. Maintains proper sanitation and safety procedures and high quality food preparation and presentation. Orders, receives, and rotates stock in conjunction with the Food Service Director. Reads and follows recipes to ensure consistency of the product. Prepares and serves food items for breakfast, lunch or dinner as assigned. Assists with meeting or exceeding resident dining expectations. Is knowledgeable in food preparation techniques and presentation. Other relevant duties may be required or assigned by Supervisor.
Essential Functions and Responsibilities
• Ensures the CAPLICO Core Values and Code of Conduct are adhered to at all times.
• Ensures compliance with Resident Rights and HIPAA policies at all times.
• Prepares, cooks, and presents meals on time to satisfy residents' needs. Knowledge of special dietary needs of residents and the required meal prep techniques.
• Maintains high standards of sanitation and cleanliness in keeping with facility requirements and state regulations.
• Breaks down and cleans all food preparation equipment after it is used.
• Completes and maintains temperature sheets, production sheets, and daily/weekly/monthly cleaning charts.
• Assists with food supply ordering as directed.
• Practices time management and multitasking in order to prepare and serve meals in a timely manner.
• Ensures quality of food at all times. Ensures food is cooked to correct temperatures and served at correct temperatures.
• Ensures all food prep is completed for the following day's menu.
• Handles knives on a regular basis and follows appropriate safety measures.
• Demonstrates skill in plate presentation and portion control.
• Gives input on new menu items and recipes.
• Attends and participates in designated meetings and trainings.
• May perform other duties as assigned by the Food Service Director.
Supervisory Responsibility
• None
Work Environment
• Works in well-lit/ventilated areas. Atmosphere is warm for cooking.
• Works in office areas as well as throughout the facility's dietary service areas (i.e., kitchen, dining rooms, resident rooms, activity rooms, etc).
• Moves intermittently during working hours.
• Is subject to frequent interruptions.
• Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
• Is subject to hostile and emotionally upset residents, family members, personnel, and visitors.
• Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.
• Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
• Is subject to injury from falls, burns from equipment, odors, etc., throughout the work day, as well as to reactions from dust, disinfectants, tobacco smoke, and other air contaminants.
• Is subject to sudden temperature changes when entering refrigerator.
• May be exposed to heat/cold temperatures in kitchen/storage area.
• Is subject to exposure to infectious waste, diseases, conditions, etc., including TB, COVID-19 and the AIDS and Hepatitis viruses.
• May be subject to the handling of and exposure to hazardous chemicals.
Physical Demands and Sensory Requirements
(With or Without the Aid of Mechanical Devices)
• Must be able to move frequently throughout the workday.
• Must be able to perform physical tasks for extended periods of time.
• Must be able to cope with the mental and emotional stress of the position.
• Requires hand-eye coordination, manual dexterity, normal range vision or the use of prosthetics that will enable the senses to function adequately to ensure that the requirements of this position can be fully met (e.g.: accurately read measurements on resident related equipment such as thermometers, monitors, gauges).
• Must be able to function independently, have personal integrity, flexibility and the ability to work effectively with residents, employees, visitors and support agencies.
• Must be in a good general health and demonstrate emotional stability.
• Must be able to relate and work with the disabled, ill, elderly, emotionally upset and at times, hostile people within the community.
• Must be able to stand continuously 100% of the time.
• Must be able to walk up to 20% of the time.
• Must be able to
Ensures efficient, timely, and friendly service to all residents and staff. Maintains proper sanitation and safety procedures and high quality food preparation and presentation. Orders, receives, and rotates stock in conjunction with the Food Service Director. Reads and follows recipes to ensure consistency of the product. Prepares and serves food items for breakfast, lunch or dinner as assigned. Assists with meeting or exceeding resident dining expectations. Is knowledgeable in food preparation techniques and presentation. Other relevant duties may be required or assigned by Supervisor.
Essential Functions and Responsibilities
• Ensures the CAPLICO Core Values and Code of Conduct are adhered to at all times.
• Ensures compliance with Resident Rights and HIPAA policies at all times.
• Prepares, cooks, and presents meals on time to satisfy residents' needs. Knowledge of special dietary needs of residents and the required meal prep techniques.
• Maintains high standards of sanitation and cleanliness in keeping with facility requirements and state regulations.
• Breaks down and cleans all food preparation equipment after it is used.
• Completes and maintains temperature sheets, production sheets, and daily/weekly/monthly cleaning charts.
• Assists with food supply ordering as directed.
• Practices time management and multitasking in order to prepare and serve meals in a timely manner.
• Ensures quality of food at all times. Ensures food is cooked to correct temperatures and served at correct temperatures.
• Ensures all food prep is completed for the following day's menu.
• Handles knives on a regular basis and follows appropriate safety measures.
• Demonstrates skill in plate presentation and portion control.
• Gives input on new menu items and recipes.
• Attends and participates in designated meetings and trainings.
• May perform other duties as assigned by the Food Service Director.
Supervisory Responsibility
• None
Work Environment
• Works in well-lit/ventilated areas. Atmosphere is warm for cooking.
• Works in office areas as well as throughout the facility's dietary service areas (i.e., kitchen, dining rooms, resident rooms, activity rooms, etc).
• Moves intermittently during working hours.
• Is subject to frequent interruptions.
• Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
• Is subject to hostile and emotionally upset residents, family members, personnel, and visitors.
• Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.
• Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
• Is subject to injury from falls, burns from equipment, odors, etc., throughout the work day, as well as to reactions from dust, disinfectants, tobacco smoke, and other air contaminants.
• Is subject to sudden temperature changes when entering refrigerator.
• May be exposed to heat/cold temperatures in kitchen/storage area.
• Is subject to exposure to infectious waste, diseases, conditions, etc., including TB, COVID-19 and the AIDS and Hepatitis viruses.
• May be subject to the handling of and exposure to hazardous chemicals.
Physical Demands and Sensory Requirements
(With or Without the Aid of Mechanical Devices)
• Must be able to move frequently throughout the workday.
• Must be able to perform physical tasks for extended periods of time.
• Must be able to cope with the mental and emotional stress of the position.
• Requires hand-eye coordination, manual dexterity, normal range vision or the use of prosthetics that will enable the senses to function adequately to ensure that the requirements of this position can be fully met (e.g.: accurately read measurements on resident related equipment such as thermometers, monitors, gauges).
• Must be able to function independently, have personal integrity, flexibility and the ability to work effectively with residents, employees, visitors and support agencies.
• Must be in a good general health and demonstrate emotional stability.
• Must be able to relate and work with the disabled, ill, elderly, emotionally upset and at times, hostile people within the community.
• Must be able to stand continuously 100% of the time.
• Must be able to walk up to 20% of the time.
• Must be able to
Source : Pennant Services