Cook

Company: 142013 Westminster Village Inc
Location: Bloomington
Posted on: May 15, 2022

Job Description:

Description:
POSITION: COOK DEPARTMENT: DIETARY REPORTS TO: EXECUTIVE CHEF EMPLOYEE TYPE: FULL TIME (PM Shift 10A-6:30P) UNION DESIGNATION: ELIGIBLE SUMMARY With minimum supervision, the Cook prepares and serves hot food, cold food, supplements, and dessert items for residents, staff, special functions, and guests of Westminster Village. Using menus, standardized recipes, and census information provided by management, procedures and portions foods in a manner to accommodate correct amounts needed while preserving resources for the facility. The cook performs a variety of maintaining sanitary conditions in the kitchen. Must be able to incorporate values of teamwork, acknowledgment, accountability and employment in all activities and foster the demonstration of these values in others. In the absence of the Executive Chef and the Assistant Food Service Director, Assistant Director/Licensed Areas & Sanitation the cook supervises all Food Service Staff. ESSENTIAL DUTIES AND RESPONSIBILITES:

• Prepares and serves hot food, cold food, food supplements and garnishes in amounts consistent with census for residents, staff guests and special events as assigned, according to standardized recipes and safe food handling practices.
• Produces and portions the menu as directed or as indicated on the menu spreadsheet or production worksheet. Utilizes scales, scoops and other measuring devices to provide foods in amounts specified on the production worksheet.
• Maintains and records proper serving temperatures and refrigerated storage temperatures. Properly covers, labels, dates, discards expired foods, and applies the time of day to all foods processed on the premises before storing in the refrigerator or freezer in accordance with the Illinois Department of Public Health Regulations.
• Maintains all storage and preparation areas in a clean and sanitary manner.
• Verifies product needed to produce the planned menu one day in advance. Communicates any product needs to the Executive Chef or Food Service Director. Utilizes, puts away and organized stock, and properly rotates food items.
• Communicates and works well with other personnel in dietary and other departments to provide superior resident service.
• Familiarize oneself with location and use of firefighting equipment, alarms and disaster procedures.
• Assists in the completion of food production work sheets.
• Attend educational meetings planned for this position.
• May perform the duties of a Dietary Aide or Dishwasher on an as needed basis.
• Perform other job duties as assigned.
• Cleans coolers and carts.
• Follows cleaning schedule instructions.
• Provides feedback to Chef, Director of Food Services, and Assistant Food Service Directors in an efficient manner. SKILLS, KNOWLEDGE AND ABILITIES:
  • Ability to comply with HIPPA guidelines and regulations.
  • Ability to cope with a sense of urgency associated with the scheduled services for the residents. Persists with frequent interruptions from staff, from other departments, and from residents. May be exposed to emotionally upset residents, family members and staff.
  • Ability to demonstrate patience, understanding, and tact in interactions with residents, residents' families, and staff.
  • Ability to follow verbal communication.
  • Ability to understand and express thoughts in written and spoken English to and with others so they will understand.
  • Ability to problem solve with a variety of variables and accurately interpret instructions. Requirements:
    QUALIFICATIONS: High School Diploma, GED or equivalent. Previous food service and cook experience preferred. Some knowledge of special diets and tray line assembly is desired. Certified in Food Service Sanitation by the Illinois Department of Public Health. PHYSICAL DEMANDS:
    • Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. This factor is important if the amount and kind of balancing the amount and kind of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.
    • Stooping: Bending body downward and forward by bending spine at waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.
    • Kneeling: Bending legs at knee to come to a rest on knee or knees.
    • Crouching: Bending the body downward and forward by bending leg and spine.
    • Reaching: Extending hand(s) and arm(s) in any direction.
    • Standing: Remaining upright on the feet, particularly for sustained periods of time.
    • Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
    • Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
    • Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
    • Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.
    • Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.
    • Grasping: Applying pressure to an object with the fingers and palm.
    • Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.
    • Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers accurately, loudly or quickly.
    • Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction and having the ability to receive detailed information through oral communication, and making fine discriminations in sound.
    • Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers. VISUAL DEMANDS
      • The worker is required to have visual acuity to determine the accuracy, neatness and thoroughness of the work assigned (i.e., custodial, food services, general labor, etc.) or to make general observations of facilities or structures (i.e., security guard, inspection, etc.). ENVIRONMENTAL CONDITIONS
        • The worker is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.
        • The worker is subject to noise: There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
        • The worker is subject to vibration: Exposure to oscillating movements of the extremities or whole body.
        • The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
        • The worker is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system of the skin: Fumes, odors, dusts, mists, gases or poor ventilation.
        • The worker is required to function in narrow aisles or passageways. PHYSICAL STRENGTH
          • Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. PM22 PI176454180

Keywords: 142013 Westminster Village Inc, Bloomington , Cook, Hospitality & Tourism , Bloomington, Illinois