Culinary Cook​/Specialist

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Part-Time Willmar, MN, US

Salary Range: $17.80 To $20.14 Hourly

BETHESDA

CULINARY COOK

JOB DESCRIPTION

Job Summary: To provide residents with will-prepared nutritious meals served with individual thoughtfulness.

Job Relationships:

• Reports to:
  
  Culinary Manager.
• Interrelationships with:
  Culinary Staff, Nursing, Activities, Business Office, Social Services, Maintenance, Laundry, Resident’s, Resident’s Families, Visitors, and Delivery Persons.
• Supervisory responsibilities:
  
  Dietary Aides, in absence of Dietary Manager.

Hours of Work: 5:30am - 5:30pm.

Dress Code: Solid colored t-shirts or scrub top and bottom, polo shirt, Bethesda shirt, Black or Khaki pants.
Footwear: Closed-toe, comfortable, slip‑resistant shoes.
Hair and Hygiene:Maintain a high standard of cleanliness, oral hygiene and deodorant. Neatly tied back if long, Hairnet required.
Identification:Visible name badge, worn on chest area.
PPE:Compliance with facility guidelines for masks, gloves, goggles, etc. if applicable.
Piercings:Covered or removed if posing infection or safety risk.
Tattoos:Covered if unprofessional or offensive.
General Appearance:Clean, well‑maintained attire.

Essential Requirement of Work: (Minimum qualifications necessary to function at full productivity)

• Education and Training:
  Non‑specific for this job.
• Experience:
  
  Previous quantity cooking desired.
• Must be able to read, write, and perform mathematical formulations.
• Plan work schedule for the day based upon the menu.
• Meet meal schedules.
• Must be able to work with, supervise, and secure the cooperation of fellow dietary employees in order to implement the meal.
• Must work with geriatric residents and understand their special needs.
• Must have leadership skills to direct the dietary department in the absence of the dietary manager.
• Must be knowledgeable in weights and measures.
• Must be knowledgeable in the storage of food products.
• Must be understanding of sanitation and safety measures to meet state and federal regulations.
• High level of proficiency and time management to meet meal regulations time.
• Must have the capacity to operate commercial equipment.
• Must be in good physical and mental health.

Physical Demands of the Job:

• Lifting weights up to 50 pounds occasionally.
• Working in well‑lighted and well‑ventilated kitchen.
• Exposed to temperature extremes in kitchen and food storage areas.
• May be subject to burns, cuts, and falls. Will receive training on safe practices and procedures of care and operation of equipment.
• Stand, stoop, bend, and walk most of the day.

Mental Demands of the Job:

• Calculation of special diet and special needs of residents.
• Maintain mental alertness in order to accurately follow dietary menus and resident diet cards while managing time regulation.

Principle

Job Responsibilities:

Responsibility: Preparation of food.

Tasks:

• Read menu for identification of diet.
• Make cooked cereal and eggs for daily menu.
• Prepare pancake mix or french toast mixture.
• Prepare bacon and eggs.
• Prepare sausage according to therapeutic diets.
• Prepare food for special diets and request for breakfast and dinner.
• Start food for noon meal as needed.
• Clean and cup up squash.
• Wash potatoes for baking.
• Wash and prepare fresh fruit.
• Prepare dessert as needed.
• Prepare garlic butter.
• Set up cart for Pancake Day.
• Pan french toast.
• Read production memos and do as needed.
• Prepare and pan scrambled eggs.
• Pan bacon, sausages, and ham patties.
• Dish desserts for each therapeutic diet using correct portion size for dinner and supper.

Responsibility: Organize and participate in tray line on a timely basis.

Tasks:

• Turn on necessary equipment needed for tray line.
• Remove transported food into steam table.
• Set up steam table with proper utensils and pans.
• Check temperature of food items and record.
• Arrange salad, desserts, and special requests and supplements.
• Fulfill calls from intercom.
• Organize serving utensils for proper portion sizes.
• Dish foods according to therapeutic diets and special requests.
• Store all leftovers in proper containers, label, date, and refrigerate.
• Assi…