COOK

JOB IDENTIFICATION

Job Title: COOK
Department: Dining Services
FLSA Status: Non-Exempt
TB Requirements: ALL STATES

SUPERVISORY RELATIONSHIPS

Reports To: Executive Chef
Supervises: N/A

BASIC FUNCTION

The Cook is responsible for the preparation of the breakfast, lunch, and dinner meals as well as special events as directed by the Executive Chef. In addition, the Cook will perform scheduled kitchen cleaning duties. Adheres to MG customer service philosophy by providing excellent customer service to residents, their families, and Team Members.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Provide a high level of customer service to residents and Team Members by achieving the standards as outlined in the MG CARES program.

• Ensures all food items are prepared in a timely fashion. Uses batch-cooking methods when appropriate to ensure a fresh product.
• Inspects all food that is ready to be served for proper plating.
• Meets with the Executive Chef regularly to discuss menu preparation for the upcoming weeks.
• Prepares all food items following proper recipes and procedures.
• Cleans and sanitizes all work areas and equipment, before and after use, each time they are used.
• Practices proper food handling and food storage procedures.
• Maintains documentation of all temperature charts and records.
• Completes assigned cleaning to ensure compliance and sanitary standards are met.
• Oversees and directs all dining service Team Members assigned during shift and covers all duties and responsibilities of the Executive Chef in the absence of the Executive Chef.
• Completes all food production records in accordance with company policy and procedures, federal and state.
• Contributes to team success through positive interactions with both residents and staff daily.

OTHER DUTIES

• Other duties as assigned.

Jan-20

COOK

JOB QUALIFICATIONS

Education:

• High school diploma or equivalent required.
• Culinary Training Certification or Degree in Culinary Arts, preferred.

Experience:

• Minimum 2 years’ experience in quality food preparation.
• At least 18 years of age.
• Able to multitask and be adaptable to changing demands.
• Able to obtain ServSafe Certification as required by local or state agencies within 60 days.
• Able to effectively communicate both in written and spoken English.
• Understands and have knowledge of Safety Data Sheets (SDS).
• Knows the Seven Steps of HACCP.
• Flexible schedule and available to work early morning or evening shifts as well as days, weekends, and holidays.
• Has compassion for and desire to work with the elderly.
• Meets all health requirements (including TB) and passes drug/alcohol and background checks.
• Senior living experience a plus.

PHYSICAL DEMANDS

The physical demands and work environment described below represent the activities and surroundings of the position:

• Able to lift and carry up to 20 lbs., as well as lift and carry up to 70 lbs.
• Requires continual standing and walking.
• Frequent bending, squatting, and reaching.
• Occasionally will climb stairs and push/pull up to 40 lbs.
• This position is frequently required to communicate with clients and Team Members through talking and listening.
• Able to smell as necessary to discern resident’s needs and building emergencies.
• Physically able to handle, grasp, and reach frequently throughout the workday.

MERRILL GARDENS CORE COMPETENCIES

• Customer Focus: Knows and understands internal and external customer needs and responds accordingly; can anticipate customer needs, with a high priority to customer satisfaction and customer service. Shows genuine interest in residents’, family members’, and fellow Team Members’ feelings and thoughts, and responds quickly and appropriately. Delivers information clearly in an effective, timely manner. Seeks and accepts frequent feedback to ensure high levels of customer satisfaction.
• Attention to Detail/Commitment to Quality: Takes responsibility for a thorough and detailed work method.

Checks own work carefully and often.

• Teamwork: Works as a productive member of the Community Team, working toward common goals by contributing to team growth and effective team unity.
• Integrity: Upholds social, moral, and Company-defined standards in job-related activities and behaviors.

Jan-20

COOK

All positions are required to follow the focus of our Falls Policy which states the following:

• 911 must be called for medical evaluation if a resident has a visible injury to the head, complains of headache or vision problems, or is not acting as they normally do within 24 hours a fall. If the resident’s emergency contact is with the resident and the resident prefers they take them immediately to be evaluated medically this would be acceptable in place of calling 911.

We will not wait for the emergency contact to arrive if they are not already at the community. The head includes any part of the body above the neck. Even if no head injury is apparent there may be a serious injury requiring medical attention. * *If you need clarification on any items outlined in this job description bring them to the attention of Human Resources or theSenior Vice President. Your signature below indicates you have received a copy of this job description and that you understand and are willing to perform the duties outlined in it._______________________________________
Team Member Print Name_______________________________________ ________________________
Team Member Signature Date
The above statements are intended to describe the general nature and level of work performed by most people assigned to this job. They are not intended as an exhaustive list of all duties and responsibilities and requirements. __

Jan-20

Job Type: Full-time

Pay: $16.00 - $18.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Vision insurance

Shift:

• 8 hour shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Midvale, UT 84047: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Restaurant experience: 1 year (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: One location

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