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Job Description:

This position is an On-Call (as needed) position. The On-Call Cook reports to the Chef. The Cook is responsible for planning, cooking, and providing nutritionally balanced meals three times daily for West Haven program residents and on occasion guests; ensuring kitchen cleanliness and compliance with all food safety, food handling, and food storage regulation and health regulations.

Baseline Requirements:

• The employee adheres to established policies and procedures and has no more than a counseling notice in a 12-month period.
• Attends all mandatory in-services (CPR rectification, fire/safety, infection control, right to know, body mechanics, radiation safety & electrical safety).
• Attends 85% of staff meeting and/or documents 100% review of minutes.
• Adheres to professional image guidelines and has no more than a counseling notice in a 12-month period.
• Maintains yearly TB screening and biannual physical.

Responsibilities:

• Must be efficient, quick, and work well as part of a team.
• Menu planning, ensuring high quality nutritional value and taste, and ability to accommodate a variety of food options, based on resident medical needs and/or cultural preferences.
• Provide healthy, low to no sugar/fat snacks daily.
• Have knowledge of food handling and sanitation procedures, nutrition, slicing and dicing methods for various kinds of meats and vegetables, and basic cooking methods, such as baking, broiling, and grilling.
• Thorough understanding of clean kitchen and work area
• Instruct residents and staff on kitchen and food safety, and how to prepare meals, by following all safety guidelines, as needed.
• Provide nutrition education to residents, as needed.
• Instruct residents and staff on how to wash hands, wash, rinse, and sterilize dishes and dish washing area.
• Welcome patrons gladly and courteously
• Clean tables, chairs and floors in the dining area after every meal
• Maintain appropriate temperatures for both hot and cold foods
• Record all food temperature readings on refrigerator and freezer temp. logs.
• Maintain cafeteria counter in a spotless, tidy and orderly manner
• Conduct silverware count and record knife count daily.
• Keep freezers, refrigerator, and supply closet cleaned, as per appropriate regulations.
• Provide an avenue of emotional support for residents, as needed.
• Other duties as assigned by Chef and/or Program Director

Skills:

• Ability to operate all kitchen equipment
• Ability to prepare, cook and serve three meals daily for up to 16 to 50 adults.
• Understanding of, certification in and ability to comply with all food safety, food handling and food storage procedures and regulations.
• Ability to interact with staff, public, clients and their families in highly professional manner.
• Good judgment and problem solving skills.
• Ability to work independently with minimal supervision.
• Highly organized.
• Excellent time management, punctuality and reliability required.
• Strong interpersonal and communication skills.
• Emotional stability and personal adjustment to act as a role-model for residents.
• Able to lift up to a minimum of 50 pounds, in order to move food and supplies from storage to kitchen.

Experience:

• Prior food service preparation experience required.
• Prior experience providing food service in a clinical setting preferred.
• Prior experience with menu planning preferred.

Education Requirement:

• S. Diploma or GED.
• Valid Pennsylvania Driver's License preferred.
• Must work towards becoming SAFE SERVE certified
• Culinary school degree preferred.

Physical Requirements:

• Capable of lifting at least 50 lbs.
• Position requires frequent walking, lifting, and working with hot and cold temperatures.

PHMC is an Equal Opportunity and E-Verify Employer.