Full-Time Cook - Perimeter Healthcare

Perimeter Behavioral of the Ozarks, Springdale, Arkansas was established to provide residential treatment services to girls ages 6-17. We are a therapeutic residential facility focusing on the needs of girls who have endured traumatic life events involving abuse or other aggressive assaults/incidents.

The Cook is responsible for the preparation of nutritious resident meals under safe and sanitary conditions.  He/she must possess the basic principles of quality food preparation and ability to use all food service equipment.

• Minimum age 21.
• Schedule: Will include rotating weekend shifts
• High School Diploma or G.E.D.
• Minimum one (1) year experience in food preparation, preferably in an institutional setting.
• Clean and neat in appearance.
• Considerable knowledge of food preparation, service, portion control, basics of modified diets, food service equipment, sanitation, and safety.
• Must be able to lift heavy items up to 50 pounds including but not limited to serving pans, boxed, bagged, cased items, equipment, etc.
• Must be able to stand on feet for long periods of time
• Flexible, positive and cooperative in working with staff, patients and visitors with sound decision making skills.
• Perform other duties as assigned or directed by supervisor.

PERFORMANCE EXPECTATIONS

• Prepare meals and snacks according to the menu using standardized recipes, accurate measurements and weights of ingredients following safety and sanitation guidelines.
• Serve residents and staff in a timely and polite manner using portion control guidelines outlined by the Dietician, Charge Nurse and Dietary Manager for general and individual meal plan.
• Explain procedures and events in a language understood by individuals served based on developmental age
• Accurately complete client records in a timely and legible manner following policies and procedures regarding patient rights, confidentiality and privacy respecting the cultural and religious beliefs people served. 
• Store food properly, clean equipment, kitchen and dining area using safety and infection control procedures. 
• Use cost effective measures with proper use of equipment, supplies and dietary goods while maintaining a safe work environment by following safety practices within the center and immediately reporting any safety concerns or issues to the Safety Risk Office.
• Follow directions as given by the Dietary Manager, Dietician, Plant                            Manager/Safety Officer, Director of Nursing and/or Charge Nurse.
• Participate in staff development, attend in-service training and maintain a positive work atmosphere by behaving and communicating in a manner that promotes cooperation and teamwork with co-workers, supervisors, patients and visitors according to the organization’s policies and procedures and code of ethics.
• Recognize and report suspected abuse and neglect according to policy, procedure and law.
• Perform other duties as assigned by supervisors.

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