Cook

Job Description:

Job Title: Cook
Location: Salem, MO
Department: Recovery Services
Employment Type: Full-time

Job Summary:

The Cook, under the supervision of the Food Service Supervisor, prepares food on a large scale and follows established menus and USDA guidelines. They may need to make alternative meals to accommodate dietary restrictions.

The Cok position offers…

• All-Inclusive Employee Benefits Package - A robust full-time employee benefits package encompassing health, dental, vision, retirement, disability, life insurance, wellness program, and more
• Telemedicine– 24/7 phone, web, or mobile app medical, behavioral health, & dermatology visits
• Employee Assistance Program – 24/7 counseling services, legal assistance, & financial consultation for you and your household at no cost
• Paid Time Off - 29 days per year including vacation & holiday pay
• Workplace Culture** - An environment cultivating employee wellbeing, valuing each individual's humanity, and actively promoting healthy, joyful workforce engagement

Key Responsibilities:

• Keep track of daily logs for refrigerator, freezer, and dishwasher usage.
• Ensure that food is at the specified standards and record it for each meal.
• Coordinate the daily menu by thawing and preparing frozen meat.
• Minimize food waste and use leftovers, when possible, within mandated timeframes.
• Follow menus and maintain a log for any substitutions.
• Prepare and deliver snacks, documenting any changes.
• Clean equipment, dishes, and work areas, restocking and cleaning the cafeteria.
• Report any equipment issues to the supervisor.
• Communicate with coworkers and other departments to meet client needs.
• Maintain a positive attitude towards clients.
• Assist with tracking and communicating supply needs to the manager.
• Prepare and serve meals according to established menus and nutritional guidelines.
• Assist with clean-up during and after meals and properly store leftovers.
• Prep meals for the next day if supplies allow.
• Prepare food for special events as requested.
• Maintain records of menu substitutions.
• Provide input on menu planning, nutrition, and resident observations.
• Give at least 4 hours notice if a scheduled shift needs to be missed.

Knowledge, Skills, and Abilities:

• Thorough knowledge of food preparation and cooking methods on a large scale, as well as some knowledge of the materials and equipment used in such operations.
• The ability to read and write simple correspondence, and the capability to follow security and safety regulations.
• The ability to be adaptive, show initiative, be reliable, be motivated, be creative, and be cooperative.
• The ability to read and interpret documents, write reports and correspondence, and communicate effectively with various groups is also necessary.
• The ability to perform basic math operations and apply logic and understanding to carry out instructions is required.
• The ability to handle problems involving several concrete variables in standardized situations.
• The ability to follow direction and accept supervision.

Experience and/or Education Qualifications:

• Possess a High School Diploma or GED.
• Minimum of one year of employment history.
• Basic understanding of nutrition is beneficial.

Supervisory Requirements:

• None

Employment Requirements:

• Must provide evidence that incumbent is free of infectious and contagious disease, such as TB, prior to beginning employment and annually thereafter – expected for all direct car staff, but mandatory for RCF staff.
• Successful completion of background check including criminal record, driving record, abuse/neglect and fingerprint check.
• Completion of New Hire Orientation at the beginning of employment.
• All training requirements including Relias at the beginning of employment and annually thereafter.
• Current driver’s license, acceptable driving record and current auto insurance.
• Successful completion of First Aid training is required.
• Successful completion o