ICF Kitchen Cook at ROI

Summary

To prepare, cook and serve quality nutritional food to assure daily requirements are met for balanced nutrition and special dietary needs of residents.

Duties

• Prepares meals according to menus and needs of residents and under the guidance of the food service manager, medical staff and dietitian. works with dietitian, medical staff and all other staff to ensure residents nutritional needs are met.

• Pays close attention to special diets for individuals with special dietary needs and to consider cultural backgrounds and food habits of residents when preparing meals.

• Prepares morning, noon, and evening meals from menu, using approved recipes and proper food handling procedures to maintain greatest nutritional value of food.

• Serves meals at proper time, temperature and in a manner appealing to eye and taste.

• Keeps all areas in central kitchen and dining room clean and sanitary according to daily, weekly and monthly cleaning procedures posted and contained in the Operations Manual.
• Prepares delicious, attractive and nutritious meals.

• Teach others how to cook and serve food to groups of all sizes, whether family or cafeteria style.

• Handle emergencies and to identify potential safety hazards. Manage time effectively, solves problems and makes decisions. Use proper food storage procedures.
• Maintains adequate supplies to prepare meals. Uses work time efficiently.
• Agrees to remain awake and alert at all times during work hours.

• Performs other duties as assigned by the ICF/IID Staffing Coordinator, the ICF/IID Program Director and/or Human Resources Director.

Competencies

To perform the job successfully, an individual should demonstrate the following competencies
Leadership – Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others.
Job Knowledge – Competent in required job skills and knowledge; exhibits ability to learn and apply new skills; keeps abreast of current developments; requires minimal supervision; displays understanding how job relates to others; uses resources effectively.
Resident Care – Knows each resident personally in order to serve his or her individual needs; manages difficult or emotional resident situations; exhibits sensitivity to the emotional needs of residents and their families; able to be
flexible and to adapt to immediate needs of residents; responds promptly to resident needs; solicits resident feedback to improve service; responds to requests for services and assistance; meets commitments.
Problem Solving – Identifies and resolves problems in a timely manner; gathers and analyzes information skillfully; develops alternative solutions; works well in group problem solving situations; uses reason even when handling emergencies or dealing with emotional topics.
Cooperation – Establishes and maintains effective relations; exhibits tact and consideration; offers assistance and support to co-workers; keeps others adequately informed; works cooperatively in group situations; works actively to resolve conflicts.
Planning/Organizing – Prioritizes and plans work activities; uses time efficiently; plans for additional resources; sets goals and objectives; develops realistic action plans.
Attendance/Punctuality – Is consistently at work and on time; ensures work responsibilities are covered when absent; arrives at meetings and appointments on time.
Safety and Security – Observes safety and security procedures; determines appropriate actions beyond guidelines; reports potential unsafe conditions; uses equipment and technology properly.
Morals and Ethics - Treats people with respect; keeps commitments; inspires the trust of others; works with integrity; acts consistent with Christian principles; upholds organizational values; follows dress code.

Education and/or Experience Must have a High School Diploma or GED. Required to have two years of experience working in food service or a related field. Must have a working knowledge of food preparation and excellent food preparation skills and service. Must have knowledge of menu planning.

Certificates, Licenses, Registrations

Must maintain current Alabama driver’s License and must successfully complete a criminal background check, clean drug screen and TB screening. Must complete Infection Control, First Aid, CPR, CPI and OSHA Bloodborne Pathogens training within 90 days from hire.

Physical Demands and Work Environment

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel; reach with hands and arms; talk and hear. The employee is frequently required to sit, stand and walk. The employee is occasionally required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 75 pounds on his or her own as well as lift/transfer a person with assistance, as needed. Specific vision abilities required by this job include close and long distance vision. The noise level in the work environment is usually moderate.