Please send your resume to: I. Position Summary: To prepare palatably for all members the proper amounts of all foods on the menu in accordance with dietary spread sheets and production sheets, standardized recipes, preparation methods, portion control, time schedules, and sanitary standards as well as serving procedures. To supervise other workers in the department in the absence of the chef. Description of Duties and Tasks: Primary Job Functions: 1. Responsible for the preparation of all food items on the menus for residents and personnel according to the work production sheets, following modified diets in accordance with diet spreads as approved by the consulting dietitian. 2. Supervising and instructing all kitchen staff concerned with food preparation and service in the absence of the Chef. 3 Maintaining high standards of sanitation and housekeeping by completing their special cleaning tasks as outlined on the sanitation check list. 4 Maintaining high standards of quality in food preparation by the use of standardized recipes, proper cooking methods, portion control, making sure cold foods are served cold, hot foods are served hot, reporting food needs to the Chef in writing. 5 Attends daily production meetings for review of days' work and upcoming events. Secondary Job Functions: 1. Attends in-service training sessions together with co-workers to keep abreast with current knowledge in the field of nutrition and dietary related personnel, as well as general in-services. 2. Cooperates and coordinates work activities with co-workers to ensure a smoothly run department. 3. Assume supervisory responsibilities in absence of Chef. May need to order and receive food, and cooperate in the preparation of food with other work shifts. 4. Performs assigned job related duties or special projects assigned by the Chef. Required Knowledge, Skills and Abilities: Individuals must possess these knowledge, skills and, abilities or be able to explain and demonstrate that the individual can perform the essential functions of the job, with or without reasonable accommodations using some other combination of skills and abilities. 1. Maintain a genuine interest in geriatric care and believe in and uphold the philosophy of the facility. 2. Maintain accuracy in measurements and show good judgment and initiative in planning from the menu and work production sheets, in preparing food, supervising personnel and maintaining efficient, dietary standards. 3. Accuracy in following directions, and must taste food to determine quality and palatability. 4. Must pass food handlers' physical examination, and maintain good sanitation and personal hygiene habits. 5. Knowledge of the basic method of preparing food in quantity, especially meat and vegetables, be familiar with seasoning requirements. Knowledge of nutrition, and routine special diets is helpful. 6. Knowledge of operating kitchen equipment, recognize need for kitchen repair, and proper use of utensils. Work Schedule: Ability and willingness to work flexible hours and says, including weekends and holidays. Qualifications: Education: Ability to follow diet instructions and menus, compute quantities of food needed and follow oral and written directions. Training and Experience: At least one year as a cook in a quality food service operation is preferred. Physical demands: Stands much of the time. Walks short distances. Stoops for, reaches for, and lifts food and equipment. Must be able to withstand changes in temperature when going in and out of the walk-in refrigerator. Must pass food handlers' physical examination. V Working Conditions and Physical Demands ĽAbility to move around the ALU area. * ĽAbility to occasionally move items up to 20 pounds. * *Essential Job Functions Works in clean, well-lighted, well-ventilated office and kitchen. Possible work hazards include cuts from utensils, burns, falls due to wet floors, quick temperature changes in and out of refrigeration areas and around steam tables.