The Cook at Riverside Senior Living is responsible for preparing and serving high-quality, nutritious meals for our residents in a welcoming and sanitary environment. This role ensures that meals are prepared according to residents' dietary needs and preferences while adhering to food safety and sanitation guidelines. The Cook will work closely with the dietary team to deliver a dining experience that enhances the well-being and satisfaction of our residents.

Essential Duties

• Meal Preparation: Prepare and cook meals according to established recipes, menus, and dietary requirements, ensuring that all meals are flavorful, nutritious, and visually appealing.
• Menu Planning: Assist in planning and adjusting menus to meet the dietary needs and preferences of residents, including those with specific health conditions or dietary restrictions.
• Food Safety and Sanitation: Maintain a clean and organized kitchen, ensuring all food is stored, handled, and prepared in compliance with health department regulations and facility policies.
• Inventory Management: Monitor food supplies and ingredients, ensuring adequate stock levels are maintained. Assist with ordering and receiving food deliveries, checking for quality and accuracy.
• Resident Interaction: Engage with residents to understand their food preferences and accommodate special requests whenever possible.
• Team Collaboration: Work collaboratively with the dietary team, including kitchen aides and other cooks, to ensure efficient kitchen operations and timely meal service.
• Record Keeping: Maintain accurate records of food temperatures, preparation times, and sanitation practices as required by regulatory guidelines.

Non-essential Duties

• Event Support: Assist in the preparation and service of food for special events and activities within the facility.
• Kitchen Equipment Maintenance: Perform routine cleaning and maintenance of kitchen equipment and utensils to ensure they remain in good working condition.
• Training Support: Provide guidance and support to new kitchen staff and assist in training them on kitchen procedures and safety practices.

Preferred Experience

• A minimum of 2 years of experience as a cook in a healthcare, senior living, or hospitality setting is preferred.

Required Licensure/Education

• Food Handler’s Certification or ServSafe Certification required.

Preferred Education

• Completion of a culinary arts program or equivalent training preferred. 
• Any additional certifications in food safety or culinary arts are a plus.
• High school diploma or equivalent preferred.

Employee Health Requirements

Exposure/Sensory Requirements

Exposure to:

• Chemicals: Disinfectants, Cleaning products, Refer to MSDS sheets.
• Video Display Terminals: None
• Blood and Body Fluids: Minimal - very little direct contact with residents.
• TB or Airborne Pathogens: Minimal - very little direct contact with residents.

Sensory requirements (speech, vision, smell, hearing, touch):

• Speech: Needed for presentations/training, telephone communication, facilitate meetings, communication with residents, families, and co-workers.
• Vision: Need to read memos and literature, preparation of food.
• Smell: Needed for safety fire/electrical food preparation.
• Hearing: Needed for telephone communications, meetings and listening to employee concerns.
• Touch: Need to write, food preparation, filing.

Activity/Lifting Requirements

Percentage of time during the normal workday the employee is required to:

• Sit: 10%
• Twist: 10%
• Stand: 30%
• Crawl: 5%
• Walk: 10%
• Kneel: 5%
• Lift: 30%
• Drive: 0%
• Squat: 5%
• Climb: 5%
• Bend: 5%
• Reach above shoulders: 5%

The weight required to be lifted each normal workday according to the continuum described below:

• Up to 10 lbs: Frequently
• Up to 20 lbs: Frequently
• Up to 35 lbs: Frequently
• Up to 50 lbs: Frequently
• Up to 75 lbs: Not Required
• Up to 100 lbs: Not Required
• Over 100 lbs: Not Required

Describe and explain the lifting and carrying requirements. (Example: the distance material is carried; how high material is lifted, etc.):

Lifting and carrying food required for food preparation.

Maximum consecutive time (minutes) during the normal workday for each activity:

• Sit: 15
• Twist: 5
• Stand: 60
• Crawl: 5
• Walk: 5
• Kneel: 5
• Lift: 10
• Drive: 0
• Squat: 5
• Climb: 5
• Bend: 5
• Reach above shoulders: 5

Repetitive use of hands (Frequency indicated):

• Simple grasp up to 150 lbs. 
• Normal weight: daily
• Pushing & pulling Normal weight: 150# daily
• Fine Manipulation: Cutting and preparation of food and utensils.

Repetitive use of foot or feet in operating machine control: None

Environmental Factors & Special Hazards

Environmental Factors (Time Spent):

• Inside hours: 8
• Outside hours: 0
• Temperature: Normal Range
• Lighting: Average
• Noise levels: Average
• Humidity: Humid
• Atmosphere: Poor ventilation

Special Hazards: Chemical during cleaning

Protective Clothing Required: Gloves