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Posted: Wednesday, February 7, 2018 7:51 PM

Position Summary:
The duties of the cook position will perform a variety of moderately difficult volume food preparation tasks. This position is responsible for the full range of kitchen duties encountered in an institutional kitchen. Employee will prepare palatable breakfast, lunch, dinner, and snacks according to recipes and ratio of resident and staff with minimum waste. Under general supervision, implements menus and coordinates food preparation servicing MR/DD residents. Employee must display skilled cooking and carving or preparing or directing preparation of meats, vegetables, desserts, salads, and bread items.
Performs cleaning, maintenance, and inventory control activities, ensuring compliance with established policies and procedures, quality standards, cost parameters, and appropriate regulatory requirements.
Qualifications:
+ Knowledgeable that foods meet requirements for quality and quantity.
+ Able to wash, cut, prepare foods designated for cooking.
+ Able to prepare/cook food following a recipe.
+ Knowledge of food preparation and presentation methods, techniques, and quality standards.
+ Knowledge of appropriate regulations, standards, and guidelines for the preparation, production, and handling of food in an institutional environment.
+ Knowledge of basic nutritional requirements.
+ Knowledge or ordering and inventory control.
+ Good knowledge of sanitation techniques.
+ Ability to read and write simple correspondence.
+ Ability to follow oral and written instruction.
+ High School diploma or GED required.
+ Minimum 21 years of age.
Skills, Knowledge, and Abilities:
+ Ability to adhere to safety policies and procedures.
+ Ability to use good judgment and to maintain confidentiality of information.
+ Ability to work as a team player.
+ Ability to demonstrate tact, resourcefulness, patience and dedication.
+ Ability to work in a fast-paced environment.
+ Ability to react calmly and effectively in emergency situations.
Physical, mental, special demands and working conditions:
+ Must possess strength, stamina and mobility to perform dietary work.
+ Frequently exposed to extreme temperatures, fumes, smoke, and hazardous chemicals.
+ May have some exposure to communicable/infectious diseases.
+ Ability to read printed materials.
+ Ability to communicate in person, over the telephone and/or radio.
+ Ability to work assigned hours per week.
+ Ability to walk and stand, for long periods of time.
+ Ability to lift up to 50 pounds.
+ Ability to bend, twist, push, pull, stoop, crouch, crawl, squat and kneel.
Machines, tools, equipment:
+ Ovens, Gas Stoves, pots, pans, dishes.
+ Electric Slicer, Dishwasher, Freezer, Refrigerator.
+ Brooms, mops, etc.
Associated topics: advanced practice nurse, labor and delivery nurse, midwife, nurse iii, nurse clinical, nurse practitioner, patient care assistant, patient care associate, personal care attendant, travel burn unit nurse

Source: http://www.jobs2careers.com/click.php?id=4894340416.96


• Location: Indianapolis

• Post ID: 34691222 indianapolis
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