Vivage - Food And Nutrition Cook - Holly
We are a senior health care, solution driven company which provides right care.. right place..right time. Our Mission, Vision and Pillars of Commitment have come from our collective personal awareness and professional dedication to the importance of each person we serve, each employee we work with, and each business partner we have. At Vivage we bridge today’s healthcare opportunities with innovative strategies and solutions.
Engaging Culture ~ Competitive Pay ~ Growth Opportunities ~ Great Benefits ~ Family Environment
OVERVIEW OF THE ROLE:
The Food and Nutrition Services Cook will prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals. Meals prepared include meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures.
Food Preparation Duties: 75% time
Handle and prepare food that is palatable, appetizing and attractive
Establish practice of serving hot food hot and cold foods cold.
Cook a variety of foods in large quantities
Be familiar with seasoning and cooking time required
Be aware of cooking characteristics of various cuts of meats, fish and fowl
Prepare foods for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl
Cook food: Bake, roast, stew and steam-cook meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soups
Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages
Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste.
Follow standard recipes but make independent decisions in line with current experience.
Understand the importance of proper food-handling techniques and hazards of improper food handling
Estimate quantities of food required and apportion servings while monitoring portion-controlled guidelines for individual residents
Taste, smell, and observe food to ensure conformity with recipes and appearance
Serve food according to dietary guidelines, checking each tray for completeness and accuracy
Kitchen Duties: 25% time
Comply with meal schedules
Maintain and use equipment and supplies
Work cooperatively with other staff and departments
Wash pots, pans, and other equipment as used
Responsible for supervision of other food service employees in the absence of the Executive Chef
EDUCATION AND EXPERIENCE:
Must be able to cook a variety of foods in large quantities.
Must be able to read, write, speak, and understand the English language.
Must be knowledgeable of food procedures.
Must possess, as a minimum, an 8th grade education.
Prefer one year food experience in a supervisory capacity. It is preferred that the experience be in a hospital, nursing care facility, or other related medical facility.
*****COVID VACCINE REQUIRED
Vivage is an Equal Opportunity Employer.
- Pay Type Hourly
- Employment Indicator Regular
- Min Hiring Rate $12.30
- Max Hiring Rate $17.54