Sr. Cook

Status: Full Time, Non-Exempt Starting Wage Range: $19.
29/hr.
- $25.
78/hr.
(effective 1/1/24) PLUS $2.
00/hour for PM & NOC Shift Differential and $3.
00 Per Hour Weekend Differential Position Open Until Filled One (1) Float Position - Hours vary between 6:00a.
m.
and 7:00 p.
m.
One AM Position - Hours 5:00a.
m.
-1:15p.
m.
Rotating Weekends and Holidays Based on Facility Need Dodge County offers a generous benefits package including: Paid Time Off (PTO) – available for use after 30 days of employment 10 observed paid holidays Health, Dental, Vision Insurance Health Savings Account (HSA) – with employer contributions - HRA Life insurance, Long-term disability and Flex spending Participation in the Wisconsin Retirement System (WRS) ESSENTIAL FUNCTIONS Collaborates with other cooks to assure food preparation and cooking duties are communicated and completed.
Works with Supervisors to assure utilization of food and supplies including leftovers to minimize waste.
Prepares and cooks high quality bulk quantities of menu items in accordance with established recipes.
Monitors food temperature and refrigeration equipment; maintains records regarding temperatures.
Receives and check’s in all stock items from distributors and inspects for damages.
Rotates stock upon putting it away with First In First Out protocol.
Monitors stock for dented or damages, date marks products, communication to Director and ordering assistant regarding shortages and items we did not receive.
Moves food product in and out of storerooms, coolers, freezers, and to resident households.
Portions food and serving in accordance with diet and preferences.
Bakes food items as necessary.
Notifies Manager of special supplies requests or equipment maintenance needs.
Assists in the training of other food service personnel, as requested.
Assists in leading and directing the work of other food service personnel, as needed.
Maintains compliance with food handling safety standards and sanitation procedures; reports unsafe conditions, hazardous equipment, or accidents immediately.
Maintains food storage, work areas, and associated spaces in a clean and safe condition according to established policies and procedures.
Washes and sanitizes dishes, counters, kitchen equipment, and floors assuring Health Department standards of sanitation and safety are met at all times.
Routinely cleans stoves, steamtables, oven equipment, refrigerator, freezer, floors, etc.
Maintains orderly and safe storage of food and supplies.
Assists in setting up serving lines; serves and feeds as needed.
Reports change of resident condition and tracks/updates resident diet changes.
Clears and clean tables and chairs after use.
Cleans up spills or breakage immediately.
Restocks condiments and dishes/silverware as needed.
Empties and cleans trash receptacles.
Other duties as assigned.
REQUIRED JOB COMPETENCIES Knowledge of PPE and its proper use for personal safety measures.
Ability to understand and follow Health Department rules and regulations and SafeServ Guidelines.
Knowledge of quality food preparation, storage, sanitation, and equipment safety.
Ability to follow recipes and cook large quantities.
Ability to safely operate various kitchen equipment.
Ability to follow proper safe handling and utilization of cleaning chemicals and supplies.
Ability to safely operate and be able to train others on the operation of various kitchen equipment.
Ability to maintain confidentiality of all resident care information and assure resident rights and privacy are protected at all times per HIPAA.
Ability to create and maintain an atmosphere of warmth and personal interest as well as a clean environment.
Ability to work tactfully and cooperatively with residents, families, visitors, and entire staff throughout the organization.
Ability to verbally communicate with residents, families, the public, and other members of the organization.
Must be able to exhibit a warm, cheerful, caring manner.
Must be able to safely perform the essential job functions.
Ability to interpret and implement local policies and procedures; written instructions, general correspondence; Federal, State, and local regulations.
Skill in organizational and time management to prioritize duties to accomplish a high volume of work product while adapting to constant changes in priority.
Ability to perform detailed work accurately and independently in compliance with stringent time limits requiring minimal direction and supervision.
Ability to think quickly, maintain self-control, and adapt to stressful situations.
Knowledge of computer software including word processing, spreadsheet, and database applications consistent for this position.
Ability to perform mathematical calculations required of this position.
Ability to prepare and maintain accurate and concise records and reports.
Ability to apply sound judgment and discretion in performing duties, resolving problems, and interpreting policies and regulations.
Ability to communicate detailed and often sensitive information effectively and concisely, both orally and in writing.
Ability to handle sensitive interpersonal situations calmly and tactfully.
Ability to maintain professionalism at all times.
Ability to maintain effective working relationships with others.
Ability to work the allocated hours of the position and respond after hours as needed.
PHYSICAL AND WORK ENVIRONMENT This work requires the occasional exertion of up to 50 pounds of force; work regularly requires sitting, frequently requires standing, speaking or hearing, using hands to finger, handle or feel and repetitive motions and occasionally requires walking, stooping, kneeling, crouching or crawling and reaching with hands and arms.
Work has standard vision requirements.
Vocal communication is required for expressing or exchanging ideas by means of the spoken word.
Hearing is required to perceive information in moderately loud conditions.
Work requires using of measuring devices, operating kitchen equipment and observing general surroundings and activities.
Work frequently requires exposure to extreme cold (refrigerators/freezers) and exposure to extreme heat (stoves/ovens/fryers) and occasionally requires wet, humid conditions (non-weather), working near moving mechanical parts and exposure to chemicals.
Work is primarily in a kitchen preparatory setting and dining/serving setting.
Work environment includes exposure to infectious agents, chemical agents, and resident behaviors.
Experience Required High school diploma/equivalent with three (3) years cooking or food prep experience in a high-volume food service setting.
Preferred Post high school education in culinary arts.
Must possess or obtain Feeding certification upon hire.
ServSafe certification required upon hire.