The Cook I is responsible for preparing food in accordance with current applicable federal, state, and local standards, guidelines and regulations, with established policies and procedures, and as may be directed by the Manager, to assure that quality food service is provided at all times. Essential Activities & Tasks Food Service Operations Management •Prepares and serves meals that are palatable and appetizing in appearance by following planned menus and standard recipes. •Assures timely and efficient meal service by preparing food in accordance with quality standards, sanitary regulations, and established policies and procedures. •Reviews production for raw quantities to prepare and estimate required portions. •Communicates inventory of leftover foods to manager for integrating into weekly menu. •Assists in maintaining department in a clean and safe manner by participating, directing and assigning personnel in cleaning duties, following sanitation schedule, and disposing of food and waste properly. •Assists Director of CNS or Assistant Director of CNS or Chef in development of departmental personnel with training and coaching as directed. •Maintains and updates knowledge by attending departmental meetings and in-service training as required and directed. Quality, Compliance & Risk Management •Attends departmental meetings and in-service training as scheduled or as directed. •Assures that established quality assurance, infection control, and universal precaution practices are maintained when performing dietary procedures. •File concerns/complaints with your supervisor. Customer Relations and Care Management •Listens and responds to residents and their needs. •Maintain the confidentiality of resident care information. •Assures that residents' individual needs are met by following special diet orders and serving food in accordance with established portion control procedures. Administration & Reporting •Reviews production and tally sheets for accuracy and completion of data. •Maintains current and accurate records through use of computers and/or paper/chart documentation in accordance with corporate policies, federal, state, and local guidelines. All other duties as assigned.
Location: 225 Britton Lane Monroe, OH 45050
Must have high school diploma or equivalent.
Must be able to read, write, speak and understand English language.
One year of experience in food production, and high volume restaurant, healthcare setting.
How to Apply
Please apply by going to our website http://www.oprs.org/careers click on the link Click here to search available positions then search for the location Monroe, OH. Find the position that you are interested in applying for and fill out the online application.