New Cassel is not about retirement...it's about people. It's about seniors who are enjoying life and about dedicated staff committed to providing the best for them. New Cassel is a unique community, integrating Christian values, health-care socialization, nutrition, and security. New Cassel is more than a retirement center...it's truly a place to call home!

New Cassel has a F/T Cook position available 10:30am-7pm shift.

JOB OBJECTIVES: The primary purpose of this job position is to assist the Director in the planning, organizing, developing and directing the overall operation of the Food Service Department in accordance with current Federal, State, and local standards, guidelines and regulations governing our facility. And as may be directed by the Administrator to assure the quality nutritional services are provided on a daily basis and that the Food Service department is maintained in a clean, safe, and sanitary manner.

ESSENTIAL JOB FUNCTIONS FOR COOK

1. Responsible for cooking as assigned.
2. Review menus prior to preparation of food.
3. Take temperatures on all freezers and refrigerators in the morning.
4. Prepare all breakfast and dinner items in a timely manner. Assist with serving, if necessary. Do prep work for breakfast and dinner for the following day.
5. Check refrigerators and freezer for leftovers. Discuss with the Director of Food Service and other cooks when and how leftovers are being used.
6. Insure that salads and desserts are properly and attractively prepared and served.
7. Prepare meals for the Franciscan Centre.
8. Check in deliveries of food and supplies when needed.
9. Coordinate with the Cook’s Helper to make sure all pre-preparation, food and supplies are available and completed for the following day.
10. Supervise the serving of hot food.
11. Keep the work area as clean as possible. Clean equipment immediately after using it.
12. Prepare food for special functions on request.
13. Keep the Director of Food Service informed of items and equipment needed to be reordered. Check menu for a few days to see if all necessary items have been received. Inform the Director of Food Service when items have not been received.
14. Assure that food and supplies for the next meal are readily available.
15. Coordinate the bringing up of supplies from the storeroom, the defrosting of meat and the ripening of fresh fruit with the staff.
16. Make only authorized substitutions.
17. The Cook, in the absence of the Director of Food Service, checks inventory to determine what needs to be ordered. Order necessary items from the various vendors.
18. The Cook may perform additional duties requested by the Director of Food Service.
19. Prepare meals in accordance with planned menus, using standardized recipes and special diet orders.
20. Prepare and serve meals that are palatable and appetizing in appearance. Serve food in accordance with established portion control procedures.
21. Responsible for maintaining a clean and pleasant kitchen...
22. Available to work other hours and duties as the need arises. Cross-trained in all positions.

EDUCATION and SPECIFIC REQUIREMENTS
1. Must possess, as a minimum, a 12th grade education.
2. Must have 1-2 years cooking experience.
3. Must possess the ability to deal tactfully and respectfully with personnel,
Residents, family members and the general public.
4. Must be knowledgeable of and follow administrative practices and all workplace
policies and procedures.
5. Must be able to work harmoniously with other personnel.
6. Must be able to cook a variety of foods in various quantities.
7. Must be knowledgeable of dietary procedures, as well as related laws,
regulations and guidelines pertaining to an assisted living operation.
8. Must maintain the care and use of supplies, equipment, appearance of work
areas, regular inspection of food service areas for sanitation, order, safety and
proper performance of assigned duties.
9. Must possess the ability to seek out new methods and principles and be willing to
incorporate them into existing dietary practices.

Benefit Conditions:

• Waiting period may apply
• Only full-time employees eligible

Uniform:

• Employer-supplied hairnets and gloves
• Employer-supplied uniform

COVID-19 Precaution(s):

• Personal protective equipment provided or required
• Temperature screenings
• Sanitizing, disinfecting, or cleaning procedures in place

Work Remotely

• No

Job Type: Full-time

Pay: From $15.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 2 years

Restaurant type:

• Fast casual restaurant

Shift:

• 8 hour shift

Weekly day range:

• Weekend availability

COVID-19 considerations:
Following CDC Guidelines in reference to Long-Term care facilities

Experience:

• Cooking: 2 years (Required)

Work Location: One location

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