COOK

Trinity Oaks Retirement is hiring a full-time Cook for 32 to 40 hours per week. The Cook will be responsible for preparing and serving meals according to planned menus, maintaining cleanliness and sanitation in the kitchen, and ordering food and kitchen supplies to ensure the smooth operation of the kitchen.

• The position is full-time and requires a set schedule, Monday- Friday. 6a -2p or 11a -7p as well as every other weekend and scheduled holidays.
• Pay rate $18 - $20 per hr!
• Daily Pay available. Access earned pay on a daily basis prior to normal pay day.
• Benefits start after 30 days of employment, including insurance and PTO.

Essential Functions: (Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)

1. Assumes full charge of the Dietary Department in the absence of the Director of Dining Services or Assistant Director of Dining Services. In this circumstance, the first shift cook shall have this authority until the first shift has ended, at which time the second shift cook or supervisor will assume charge until the end of the second shift.

2. Reviews menus prior to food preparation.

3. Prepares regular and therapeutic diet meals according to planned menus; lifts heavy pots of food.

4. Follows standardized recipes and special diet orders. Serves meals according to diet and portion control.

5. Checks diet trays to ensure they are served correctly. Assists in planning and preparing special meals.

6. Assists Director of Dietary Services in menu planning by making suggestions for new menu items.

7. Follows oral and written instructions.

8. Assists Director and Assistant Director of Dietary Services in the orientation and training, coaching, and supervising of dietary personnel.

9. Removes frozen meat from the walk-in freezer for thawing, as well as other items to be prepared for meals.

10. Assists with daily scheduled cleaning duties.

11. Keep equipment and work areas clean as required.

12. Reports equipment and supply needs to the Director of Dietary Services. Assists in checking incoming food supplies.

13. For the Clinical Cook Supervisor role In skilled nursing facilities ensures:

• Information is obtained for nutritional assessment
• Completion of MDS assessment and development of nutritional care plan
• Documentation in progress notes per facility protocol and regulatory requirements
• Participation in care plan meetings and follow-up on any problems noted.
• Attends in-service training classes and practices new skills and work habits.
• Understands and utilizes emergency equipment.

1. Remains cordial and tactful with residents, peers, and others.

2. Follows all established policies and procedures of the dietary department and the facility.

3. Completes other assigned duties as may be necessary for the orderly operation of the facility.

Supervisory Responsibilities, if any (The scope of the person’s authority, including the positions that report to the incumbent.): Dietary Aide (in the absence of Director of Dining Services)

Qualifications (Minimum Job Requirements):

Education: Some H.S. coursework, H.S. diploma or GED; or equivalent combination of education and experience.

Experience: Ability t