PM Supervisor-Charge Cook

The PM Supervisor-Charge Cook will provide quality food service in accordance with all State and Federal regulations and to meet the nutritional and individual needs of the residents.

Scheduled shifts: 11am-7:30pm weekday shifts, rotating weekends and holidays

Pay:$20.00-$24.00/per hour depending upon experience

ESSENTIAL FUNCTIONS:

• Completes defined food preparation, serving of meals and cleaning duties according to proper procedures, using various food equipment and supplies, as assigned by the Program Director.
• Plans and initiates cooking schedule for food preparation to meet meal schedule.
• Prepares, seasons, cooks and serves meat, main dish, soup and vegetable for assigned meal; ensures appropriate portioned servings according to portion control standards.
• Tastes and smells prepared food to determine quality.
• Monitors temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.
• Stores leftovers properly, plans for use of leftover foods in accordance with State and Federal sanitation regulations.
• Attends required in-services and completes assigned on-line modules
• Responsible for daily counts and documenting meals served.

QUALIFICATIONS:

1. High School diploma or equivalent education.
2. Education in quantity cooking and therapeutic diets preferred.
3. Must be at least eighteen (18) years of age or older.
4. Minimum of one year food service experience in an industrial setting preferred. General knowledge of quantity food preparation and portioned serving required.
5. Ability to communicate and work effectively with various levels of staff, residents, and family members.
6. Numerical ability necessary to make various computations in keeping work record, monitoring inventory control and supplies, and in recipe preparation.
7. Possesses adequate strength and endurance to meet the strenuous physical demands of preparing and carrying quantity foods.
8. Possesses coordination and dexterity required to prepare food and operate Food equipment.
9. Able to understand and follow procedures, recipe directions.
10. Visual acuity and color discrimination for examining cooked and stored foods; taste and smell discrimination in determining nutritional quality and palatability of foods.
11. Works in an area that is often very hot/cold.
12. Ability to utilize computers and other electronic devices for tasks such as timekeeping, in-servicing and documentation.

EOE M/F/Vets/Disabled