Cook - Part Time

Job Summary

The Cook prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations with established Benchmark policies and procedures. The Food Services Director will direct these duties to ensure that quality food service is always provided.

Cook

Dining Services

7/23/2024

Food Services Director

Non-exempt

6005

• Demonstrates attention to detail.
• Performs administrative duties such as completing forms, reports, etc.
• Advises supervisor when supplies diminish for reorder.
• Assures all dietary procedures are followed.
• Operates all kitchen equipment safely and effectively (meat slicer, food processor, mixers, ovens, grills, steamers, dishwasher, dumb waiter, warmer cabinets).
• Has a presence in the dining room area during meals for the purpose of interacting with residents and receiving feedback about their dining experience.
• Organizes walk‑in freezer, storeroom, kitchen tables, and counters.
• Receive and put away food and other storeroom orders.
• Assist chef(s) in taking inventory.
• Assists in establishing food production line to assure meals are prepared on time.
• Serve breakfast, lunch, and dinner.
• Demonstrates proper usage of equipment.
• Earns and maintains Serve‑Safe certification.

• High school diploma or equivalent.
• One‑year dietary experience in a restaurant.

• Follow written and oral instructions.
• Knowledge of dietary procedures, related laws, regulations, and guidelines pertaining to food service operations.
• Possess leadership ability and willingness to work harmoniously with and supervise professional and non‑professional personnel.

• Frequency:
  Unanticipated, Seldom (1‑5% of time), Occasional (6‑33% of time), Frequent (34‑66% of time), Constant (67‑100% of time).
• LIFT/CARRY (OBJECTS):
  • Objects up to 10 lbs.
  • Objects 11‑20 lbs.
  • Objects 21‑35 lbs.
  • Objects 36‑75 lbs.*
  • Objects 76‑100 lbs.*
• EQUIPMENT:
  Transfer Devices/Gait Belts, Kitchen Equipment, Ladders, Maintenance Equipment, Tablets/Computers/Office.
• Physical demands require review for two‑person or mechanical assist for weights in excess of 35 lbs.
• PUSH/PULL FORCE:
  Various equipment and environmental exposures detailed (e.g., wheelchairs, indoor/outdoor conditions).
• POSTURES:
  Sitting, Standing, Crouching/Squatting, Kneel/Crawling.
• Resident Mobility Assistance:
  Standing, One/two person manual transfer, Walking on even/uneven surfaces, Bed positioning, Chair boosting, Climbing/Stairs, Assist walking with gait belt, Bend/Stoop/Twist.
• ADDITIONAL CONSIDERATIONS:
  Physical exams or health screenings, TB test, COVID vaccinations/boosters, annual flu shot, exposure to house pets, needles and sharps, repetitive arm and wrist use, personal protective equipment.
• Workers may be exposed to communicable diseases or aggressive behaviors related to medical conditions (e.g., Alzheimer’s disease). Understanding that these behaviors are not personal is key to maintaining dignity and respect for residents. Report any safety concerns per the Employee Handbook.

I ______________________________ have read this job description and understand the duties and responsibilities of the position of Cook
. I further understand that it is my responsibility to perform my duties consistent with the highest standards of Benchmark Senior Living.

________________________________ _______________
Employee Signature Date

________________________________ _______________
Supervisor’s Signature Date