Job Openings >> COOK - Part Time
COOK - Part Time
Summary
Title:COOK - Part Time
ID:10624
Department:Dietary
Description

Fahrney-Keedy

Boonsboro Maryland / near Hagerstown


$20.50 -$24.50


 

COOK
** experience preferred **

Department: Dietary

Reports To: Director of Food Service

 

**must be covid vaccinated **

Starting rate $20.50 and up (based on experience)
PART TIME 

 

 

SUMMARY

Prepares and cooks family style meals for residents and staff of the facility under the direction of the Director of Food Service, or the Assistant. Follows established menus and recipes of the Food Service Department. May be responsible for the operation of the Dietary Department in the absence of the Director or his/her assistant.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

 

1. Is responsible for the operation of the Dietary Department during the absence of the Food Service Director and his or her Assistant.

2. Reviews menus and production sheets before preparing foods.

3. Assists with assuring the Dietary Department complies with established policies and procedures.

4. Prepares meals according to planned menus.

5. Is responsible for maintaining Dietary Department in a safe and sanitary condition

6. Prepares food utilizing the HACCP principle.

7. Assists in serving meals.

8. Assists and directs cleaning as scheduled.

9. Serves food according to portion controls.

10. Prepares for therapeutic and mechanically altered diets according to planned menus.

11. Follows standardized recipes and prescribed diet orders.

12. Assists with checking and storing in-coming food and supplies.

13. Assists with resident meal trays to ensure they are correct.

14. Assists in scheduling hours and assigning duties in absence of Food Service Director and his or her Assistant.

15. Checks food and supplies for the next meal.

16. Reports equipment and supply needs to the Food Service Director.

17. Must be able to cook a variety of foods in large quantities and be familiar with seasonings

18. Must be able to read and follow recipes.

19. Must be familiar with cooking characteristics of various types of meat and other foods.

20. Must be able to make simple estimates related to amounts of food required and the number of portions needed.

21. Should be familiar with the cost of foods and portions.

22. Utilizes cooking equipment such as tilt fryer/braiser, deep fat fryer, steamer, food processor, meat slicer, ovens, etc.

23. Utilizes and properly rotates any overproduction of food items.

24. Ensure that food is prepared and ready at the specified time.

25. Follows departmental policies and procedures including sanitation and safety.

26. Functions as a team member, often requiring leadership abilities.

27. Needs to have considerable initiative and judgement in setting up meals, seasoning food, estimating food requirements, utilizing leftovers, and presenting food in an attractive and palatable manner.

28. Displays a concerned attitude in working with residents, visitors and fellow employees.

29. Follows proper safety and sanitary practices and procedures in all activity.

30. Prepares regular and therapeutic diets according to Physicians orders and direction of the Food Service Director.

31. Be able to check temperatures of food during preparation to prevent bacterial growth and check temperature immediately before serving to be sure food leaves the kitchen in proper condition and at proper temperature.

32. Uses equipment in a safe manner and reports any unsafe conditions to supervisor immediately.

33. Assists with washing of dishes as needed.

34. Washes, peels, cuts and seeds vegetables and fruits.

35. Cleans, cuts and grinds meats, poultry and seafood.

36. Dips food items in crumbs, flour and batter to bread them.

37. Stirs and strains soups and sauces.

38. Weighs and measures designated ingredients.

39. Carries pans, kettles and trays of food to and from workstation, stove, and refrigerator.

40. Stores food in designated areas.

41. Cleans work areas, equipment and utensils.

42. May be asked to assist with distribution of resident trays at mealtime and assist with tray set up.

43. Performs other routine kitchen duties.

44. Will follow proper fire safety procedures and knows what to do in case of a fire.

45. Follows proper procedures for resident isolation.

46. Attends departmental meetings as scheduled.

47. Obeys all safety rules, policies and procedures of Dietary Department and FKMH..

48. Must be able to function as a team player.

 

 

SAFETY

 

1. Report equipment malfunctions to appropriate staff and complete work orders when indicated.

2. Identify and remove safety hazards/devices and report to appropriate personnel.

3. Assure a safe, clean, and clutter free environment.

4. Utilize standard precautions by wearing protective equipment (goggles, gowns, gloves) when indicated, and uses correct hand washing technique.

5. Follow facility fire and safety policies.

 

SUPERVISORY RESPONSIBILITIES

This job has no supervisory responsibilities.

 

QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

EDUCATION and/or EXPERIENCE

No prior experience or training.

 

 

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

 

MATHEMATICAL SKILLS

Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.

 

REASONING ABILITY

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

 

PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, and peripheral vision.

 

WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, moving mechanical parts, extreme cold, extreme heat, and risk of electrical shock. The employee is frequently exposed to toxic or caustic chemicals. The employee is occasionally exposed to high, precarious places; fumes or airborne particles; and outside weather conditions. The noise level in the work environment is usually moderate.

 

AT WILL EMPLOYEE STATUS My employment with Fahrney-Keedy Home is "at-will". I understand that either I or Fahrney-Keedy Home may terminate the employment relationship, for any reason or for no reason, at any time with or without notice, regardless of the length of my employment or the granting of benefits of any kind, including but not limited to benefits which provide for vesting based on length of service.

 

CONFIDENTIALITY The employee recognizes that the Employer has and will have information regarding financial, personal and medical affairs and other vital information (collectively, "Information") which are valuable, special and unique assets of the Employer. The Employee agrees that the Employee will not at any time or in any manner solicit, collect or divulge any Information to any third party without the prior written consent of the Employer. This Information is Company property which may not be disclosed outside of the facility unless properly released for publication. The Employee will protect the Information and treat it as strictly confidential. Employees should not discuss Fahrney-Keedy Home affairs with others unless the information has been subject to full public disclosure or unless the subject matter is within the employee's assignment and then only within the particular transaction. A violation by the Employee of this paragraph shall be a material violation and will justify legal and/or termination of employment.

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