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Position:                                   Cook

Location:                                  Twin Cities Pavilion or Crestview Manor

 

Immediate Supervisor:          Kitchen Supervisor                                                               

 

Major Responsibility:

To assure safety, health and welfare of residents by safe, efficient and timely preparation of meals for residents.

 

Duties:

  1. Check operating condition of all coolers and freezers daily.   Report any operating problems immediately to Maintenance Supervisor.

  2. Record temperatures of all coolers and freezers daily on AM shift.

  3. Prepare resident meals in compliance with approved menu, as directed and in a timely manner.

  4. Prepare/package noon-time meals for Meals on Wheels program.

  5. Assure that all meals are prepared, served and/or stored in compliance with approved food handling procedures (minimum hot temperatures: hot 140°F; Cold 40°F).

  6. All meals are to be served directly from the stove/oven to assure proper temperature maintenance.

  7. Measure and record food temperatures for each item served.

  8. Calculate accurately and avoid waste and/or leftovers.  Do NOT cook portions to serve meals to staff.

  9. Maintain perpetual and accurate inventory and record draw down of food.

  10. Submit food orders as necessary to Kitchen Supervisor to maintain inventory required for compliance with approved menu.  Orders should be prepared so as to assure adequate inventory for a minimum of two weeks of meals.

  11. Put away inventory immediately upon delivery by vendor.

  12. Assure all equipment, utensils, cooking pans and surfaces are cleaned and sanitized after each meal.

  13. Maintain kitchen, pantry, dish washing areas, dining room and food prep areas in a safe and sanitary condition.

  14. Abide by cleaning schedule outlined in publication, KITCHEN STAFF DUTIES.

  15. Monitor produce to prevent spoilage.  Incorporate fresh produce into scheduled menu to prevent waste.

  16. Monitor dry inventory to avoid infestation.  Report any evidence of rodent or roaches immediately to Maintenance Supervisor.

  17. Work cooperatively with Resident Aides and/or Housekeeping staff in serving meals.

  18. Report observations, concerns and problems to Facility Director or Kitchen Supervisor.

  19. Work cooperatively with Facility Director to assure the most efficient and economical operation of the kitchen.

  20. Other duties as assigned by Facility Director and/or Kitchen Supervisor.

 

Conditions of Employment:

This position requires a technical understanding of food preparation, portioning, measurement and safe food handling practices.  Must be able to calculate and adjust for changes in number of meals needed. Must pass a ServSafe certification course. Must be able to pass a Level 2 background screening as outlined by AHCA standards. Must pass a pre-employment drug screening.

 

Qualifications:

Must have a minimum of a High School diploma or equivalent.  Must be knowledgeable of proper food handling methods and procedures.  Must be able to compute and adjust recipes for complete meal preparation in large quantities.  Must have a gentle, caring and patient personality to address the needs of elderly and frail residents. 

Personal Appearance;

Must be clean and neat at all times.  Must wear proper hair restraint, non-skid shoes and gloves as needed. Scrubs is the preferred attire.

 

Special Requirements:

Must be able to work with little or no supervision.  Must be capable of managing time effectively and efficiently to assure assigned tasks are completed within time allowed and in a manner that assures quality work.  Must possess and maintain a current food manager’s certification.

 

Wage Scale:

Starting wage is $9.00-$9.50/hour depending on current certifications, with a possible increase after 90 days if work standards are met and the budget allows.  Increases will be determined by merit, length of service and budgetary constraints.