COOK

Description

POSITION SUMMARY 

The Cook assures that this mission is the foundation for the delivery of services and carrying out job duties. The Cook prepares and serves a well-balanced diet of nutritious foods and beverages to both staff in patients in such a way that Fora Health can fulfill its mission.

Schedule: Monday through Friday from 5:30am-2:00pm; flexible for PTO coverage 

ESSENTIAL JOB FUNCTIONS

• Works with the Lead Cook, Food Services Assistant Manager and Food Services Manager to maintain a stable Food Services department.
• Meets daily with the Lead Cook and/or Food Services Manager to discuss day-to-day operations of the Food Services Department.
• Receives daily work tasks assigned by the Lead Cook and/or Food Services Manager. 
• Participates in weekly one-on-one supervision with the Food Services Manager to receive support, praise, and constructive criticism on work performance.
• Maintains and strengthens good working relationships with Food Services department.
• Attends Food Services monthly staff meetings and trainings to ensure good communication.
• Participates in working additional hours as needed to accommodate vacant cook positions and Food Services staff using PTO.
• Offers support and assistance to co-workers as needed in order to complete all assigned daily tasks.
• Prepares and serves nutritious meals to patients and staff.
• Prepares and serves a wide variety of nutritious meals that are diverse, meeting the needs of patients.
• Participates in creating and testing new recipes to increase the quality and variety of foods offered to patients and staff.
• Maintains consistent portion control of foods served to patients and staff to comply with Food Services budgeted expenses.
• Prepares picnic foods and sack lunches for off-site events.
• Maintains a clean and sanitary workstation.
• Supervises patients while they perform kitchen house jobs.
• Maintains a positive working relationship, expressing good agency boundaries, while working with patients in the kitchen.
• Oversees patients in completion of their house jobs in a timely manner in order to comply with the agency’s need for treatment hours.
• When necessary, utilizes written warnings to inform Food Services Manager or Lead Cook and clinical staff of patients’ noncompliance of performing house jobs. 

ADDITIONAL JOB RESPONSIBILITIES 

• Functions independently when performing assigned tasks, seeking the advice and leadership of the Food Services Manager, Assistant Food Services Manager and Lead Cook as needed.
• Participates in staff meetings and trainings, providing input and ensuring good communication throughout the Food Services department.
• Works with the Food Services Manager, Assistant Food Services Manager and Lead Cook to create new and unique styles of cooking foods, displaying a commitment to preparing and serving quality foods that are nutritious and inviting to patients and staff.
• Communicates effectively, using his/her skills and knowledge of treatment when working with patients.
• Participates in staff meetings and trainings, providing input and ensuring good communication throughout the department.

Requirements

QUALIFICATIONS

KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED

• Able to provide nutritionally balanced, tasty meals to patients three times/day daily within the limitations of the food expenses budget
• A current food handler’s card and driver’s license are required
• Experience with large batch, institutional cooking

OTHER REQUIREMENTS

• For employees with a history of substance use disorder, Fora Health’s policy requires certification of a minimum of six months of sobriety for this position.
• Ability to pass a pre-employment or for cause drug tests.
• Ability to pass a criminal background check
• Position will require some amount of regular connection to work via cell phone to answer questions and respond to internal and external contacts.
• test and/or evaluation with negative results or evidence of non-communicability 

WORKING CONDITIONS

• Walking, bending and standing
• Using hands and fingers for manual tasks in food preparation as needed.
• Lifting and carrying up to 25 pounds
• Walking up and down stairs during working hours as appropriate.
• Ability to work in high heat environment.