Company: 142013 Westminster Village Inc
Posted on: May 15, 2022
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
- 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
- Maintains all storage and preparation areas in a clean and
- 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
- 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.
- 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
- Kneeling: Bending legs at knee to come to a rest on knee or
- Crouching: Bending the body downward and forward by bending leg
- 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
- 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
- Grasping: Applying pressure to an object with the fingers and
- Feeling: Perceiving attributes of objects, such as size, shape,
temperature or texture by touching with skin, particularly that of
- 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
- 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
- The worker is subject to noise: There is sufficient noise to
cause the worker to shout in order to be heard above the ambient
- 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
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