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Salary Range: $18.06 - $23.69

Pay rates are determined based on experience and internal equity.

Position Summary:

+ Works under the direction of the Dietary Director and the District’s Registered Dietitian.

+ Prepares and serves one to two meals per day in a timely manner.

+ Must be able to read and write a complete standard recipe and make the appropriate adjustments.

+ Must work well under stress or tight deadlines.

+ Must prepare large quantities of food with large variations of diet allowances.

+ Must direct and supervise kitchen staff in the Director’s absence.

District Responsibility:

+ Support of the District Mission and Values

+ Demonstrate Respect, Professionalism and Courtesy to all patients, visitors, other providers and coworkers, as delineated in the LVMC “Commitment to Care”.

+ Constantly use C-I-CARE principles when communicating with others.

+ Performance Improvement Activities

+ Professional Development

Position Duties/Responsibility:

+ Order supplies/food.

+ Set up luncheons/special events.

+ Develop new recipes.

+ Follow through with directives from the Dietary Director to Food Service Workers.

+ Be aware when preparing the food not to leave it in the DANGER ZONE too long.

+ Use sanitary food practices.

+ Record food temps.

+ Record refrigerator/freezer temps.

+ Help oversee general food production for residents/staff/+Meals on Wheels.

+ Assists in scheduling employees.

+ Record employee call-ins.

+ Lock/unlock kitchen and storeroom/refrigerator.

+ Perform a daily cleaning assignment.

+ Assist other workers as needed.

+ Quantity preparation of the residents/employees/Meals on Wheels/+special events meals.

+ Serves on the tray line.

+ Operate all kitchen equipment following prescribed procedures.

+ Use correct ergonomics with knives.

+ Documents food changes to the menu.

+ Trains new employees.

+ Assists with food storage of both arriving and leftover items.

+ Pre-washes pots/pans.

+ Must be knowledgeable of all kitchen positions and ability to perform each of them if necessary.

+ Check in deliveries.

+ Responsible for the supervision of the Dietary Staff in the Director’s absence.

+ Serve proper portions according to the menu.

+ Other duties assigned by supervisor.

Essential Functions:

+ The ability to stand for long periods of time.

+ The ability to lift up to 50 lbs.

+ The ability to read and follow recipes.

+ The ability to have fine motor control to grip and grasp equipment

+ The ability to be supervised.

+ The ability to work as a TEAM member.

+ The ability to have positive personal interactions with staff, residents and visitors.

+ The ability to be a leader.

Position Qualifications :

+ Education: High school diploma preferred, but not required.

+ Experience: Must have experience in all levels of a kitchen, from being a dishwasher to cooking or 3 years experience working in the kitchen of a hospital or a skilled nursing home.

+ Certifications: None required. However, we prefer our cooks to acquire a SERVE-SAFE CERTIFICATE.

+ Skills/Ability: Basic nutrition, basic mathematics, sanitary food practices, quantity cooking, prioritization of duties, schedule employees, deal with complaints and problems effectively, work under pressure, read and understand information, teach/train new employees, adapt to change easily, help with all phases of food prep./tray line.

LVMC reserves the right to modify the minimum requirements depending on the needs of the organization