Home » Job Openings » Cook

Job posting

Cook

Sisters of Providence

Job Description

 

Job Title:                 Dietary Cook I

Department:         Food Services

Reports to:             Food Service Manager

 

SUMMARY

The dietary cook performs a wide variety of tasks and operations to prepare foods for the Sisters of Providence and Guest services as directed. The dietary cook position is responsible for providing nourishing food to residents, guests and employees under sanitary conditions as directed and in accordance with established policies and procedures.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

Though the essential duties and responsibilities identify the major requirements of the job, they are not exhaustive of all job requirements.  An employee may be called upon to perform duties not specifically identified in this job description.

 

  1. Plan, coordinate and maintain food preparation and meal service schedule and times Determine amount and type of food and supplies as required for daily menus.
  2. Prepare, season, cook and serve for assigned meal; ensure appropriate portioned servings according to portion control standards. Keeps food waste to a minimum. Taste and smell prepared food to determine quality and palatability.
  3. Keep a sanitized and orderly environment in the kitchen
  4. Prepare nutritional snacks regular and therapeutic diets for clients as directed by the Food Service Manager.
  5. Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.
  6. In the absence of the Food Service Manager, checks and inspects food products and supplies as delivered.
  7. Supervise dietary staff in the absence of Food Service Manager
  8. Determine amount and type of food and supplies as required for daily menus and notifies Food Service Manager of food, supplies or equipment needs.
  1. Be knowledgeable of Federal, State, and facility’s rules, regulations, policies, and procedures.
  1. Report equipment breakdowns and unsafe conditions to Food Service Manager.
  2. Attend in-service educational programs.
  1. Performs dish washing of pots, pans and other designated items.

 

QUALIFICATIONS

  1. Ability to read, understands, and follows recipe directions, diet orders and work assignments. Able and willing to work flexible hours, such as during an emergency situation. Must be patient and tolerant toward staff, residents, and family members.
  2. High school graduate or equivalent education is preferred. Preference is given to persons with education in quantity cooking and therapeutic diets. Minimum one (1) year food service experience in a health care dietary setting is desired. Have general knowledge of quantity food preparation and portioned serving. Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, residents, family members and the public.
  3. Must know how to operate and care for institutional kitchen equipment and appliances, and be alert to hazards.
  4. Must be able to anticipate daily work flow and rearrange schedule to meet the demands of the department.

 

EDUCATION AND EXPERIENCE

  1. Individual must possess a high school diploma or GED.
  2. Minimum of three years of experience in quantity food service in a cook’s position.
  3. Certified in Sanitation or eligible to take the exam and test within the first 6 months of the position.

 

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential duties of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, and stooping all day. The employee must frequently lift and/or move items over 20 pounds

 

WORK ENVIRONMENT

A kitchen environment may include wet/slippery floors, sudden temperature changes, high humidity, frequent exposure to hot/cold (clear and soapy) water, equipment and  machine noises, the possibility to incur  cuts and  burns, and exposure to toxic substances (cleaning chemicals).

 

EMERGENCY SITUATIONS

Knows and follows emergency procedures and directs staff in protocol to meet the needs of the shift.

 

This job description is not intended to be all inclusive. The staff member may be required to perform other work related tasks as assigned or requested by the supervisor or management. The job description is simply a communication tool and is subject to change as the needs prevail. This document is not intended to imply a written or implied contract of employment.

 

LAND ETHIC

In support of the Land Ethic, all persons employed with the Sisters of Providence will reduce, reuse, recycle, and conserve energy.

 

This job description is not intended to be all inclusive. The staff member may be required to perform other work related tasks as assigned or requested by the supervisor or management. The job description is simply a communication tool and is subject to change as the needs prevail. This document is not intended to imply a written or implied contract of employment.

To apply for this position

You may apply via online application or send resume and cover letter to hr@spsmw.org. If mailing your application, send to Sisters of Providence, Attn: HR Department, 1 Sisters of Providence, Saint Mary-of-the-Woods, IN 47876. You may be asked to complete additional application materials if you are called for an interview. All persons hired for positions with the Sisters of Providence are asked to complete an application.

See all job postings.

Share this:

Stay connected

Our enewsletters and publications will keep you up to date with the best content from the Sisters of Providence.