Cook -- Bozeman Lodge

Company Name:
Radiant Senior Living
The primary purpose of your job position is to prepare food in accordance with current applicable federal, state, and local standards, guidelines and regulations, within our established policies and procedures, and as may be directed by the Food Service Manager, to assure that a clean working environment is established according to sanitary standards and quality nutritious food service is provided at all times. As Cook, you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties. Every effort has been made to identify the essential function of this position. However, it in no way states or implies that these are the only duties you will be required to perform. You may perform other duties as assigned by your supervisor. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is an essential function of the position. The ideal Cook must be a high school graduate or equivalent, must demonstrate an understanding of safe sanitation standards and must have or be able to acquire a certified food handlers card for the state where employed. In addition, he/she must have one year food experience in the food preparation field preferably in a hospital, nursing care community, assisted living or other related medical community (but not necessary). The following is a representative list of duties and responsibilities associated with this position:
- Able to cook a variety of foods in large quantities
- Ability to make independent decisions when circumstances warrant such action
- Knowledgeable of food procedures
- Maintains the care and use of supplies, equipment, the appearance of work areas, and performs regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties
- Review menus prior to preparation of food
- Inspect plates and/or special diet trays to assure that the correct diet is served to the resident
- Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Food Service Manager
- Coordinate food service with other departments as necessary
- Work with the communities dietitian (if applicable) as necessary and implement recommended changes as required
- Ensure that all food procedures are followed in accordance with established policies
- Assist in standardizing the methods in which work will be accomplished
- Assume the authority, responsibility and accountability of Cook
- Ensure that menus are maintained and filed in accordance with established policies and procedures
- Note any menu changes and list substitutes
- Assist in establishing a food service production line, etc., to assure that meals are prepared on time.
- Process diet changes and new diets as received from Health Services
- Prepare meals in accordance with planned menus
- Prepare and serve meals that are palatable and appetizing in appearance
- Serve food in accordance with established portion control procedures
- Prepare food for therapeutic diets in accordance with planned menus
- Prepare food in accordance with standardized recipes and special diet orders
- Prepare and serve snacks
- Be sure that appropriate equipment and utensils are provided with the resident's meal tray
- Make sure all leftover food is in proper storage containers and is labeled according to requirements
- Review service plans and diet orders to assure that current food information is consistent with foods served
- Prepare and serve substitute foods to residents who refuse foods served
- Develop and maintain a good working rapport with inter-department personnel as well as with other departments to assure that food service can be properly maintained to meet the needs of the residents
- Assist in orientation and training of new dietary staff when necessary
- Prepare food in accordance with sanitary regulations as well as our established policies and procedures
- Ensure that safety regulations and precautions are followed at all times by all personnel
- Follow established Infection Control policies and procedures when performing daily tasks
- Demonstrate a high level of understanding and application of food sanitation standards as they apply to food delivery
- Participate and assist in departmental studies and projects as assigned or that may become necessary
- Attend and participate in workshops, seminars, etc., as directed
- Attend and participate in mandatory in-service training programs as scheduled (e.g., OSHA, TB, HIPPA, Abuse Prevention, etc.)

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