TO Andahwod Cook FT

Intra-Department (Only Current Andahwod Employees and SCIT Members May Apply)

FULL-TIME

7/31/26-8/4/26

Days and Shifts: 1st Shift

Wage: $16.01

Under the supervision of Resident Services Manager, prepare a nutritional menu that meets required guidelines for Andahwod Continuing Care Community & Elder Services Department meal programs. Ensure that all policies and procedures set forth are being followed and maintain a clean and sanitized work environment. All Andahwod staff must adhere to mandated reporting laws.

Essential Duties and Responsibilities: 

• Work with Resident Services Manager to see that all menus meet required guidelines; responsible for oversight of individual residents dietary needs.


• Plan, direct and assist in the preparation and serving of all food.


• Cook a variety of foods in quantities according to the menu and number of residents to be served.


• Clean vegetables and protein foods; perform dicing, chopping, slicing, sautéing, grilling, deep fat frying or otherwise preparing food to customer specifications.


• Follow standardized recipes when preparing dressings, sauces, or other recipes.


• Ensure recipes and menu planning is done in a timely manner so that items are on hand. Requisitions supplies daily and maintain accurate records and accounts.


• Direct activities and provides guidance to one or more workers assisting with preparing and serving meals.


• Serve food items according to health regulations.


• Ensure that all equipment in food area is in safe working condition and notify the appropriate authority when repairs are needed.


• Inspect the food area, cooking and mixing utensils, and associates for cleanliness and sanitary regulations.


• Assist with the daily cleaning of all kitchen equipment to ensure cleanliness and sanitary conditions are met.


• Maintain records on food and supplies received and used.


• Document and supervise monthly inventory procedures.


• Maintain proper temperature records of all cooked food in accordance with health code regulations.


• Maintain records of temperature charts for equipment.


• Maintain accurate production records to ensure the Andahwod CCC & ES is conforming to appropriate guidelines.


• Follow proper procedures in order guides and par levels.


• Order non-food and food supplies from appropriate vendors with the direction from Support Service Manager.


• Enforce the reporting procedures on resident meal plan tracking and meals prepared for sale to employees and others.


• Participate in appropriate meetings and training sessions to help meet the needs of the residents and the program.


• Assist with menu planning and food ordering in conjunction with the Support Service Manager.


• Manage the work schedules of kitchen to ensure proper coverage for each shift.


• Adhere to resident confidentiality and comply with department policies and federal regulations under the Privacy rules of the Health Insurance Portability and Accountability Act (HIPAA).


• Adhere to all guidelines and parameters of the Older Americans Act: Title VI grant requirements.


• Provide excellent customer service for all internal and external customers of the operations at all times. Provide solutions for customer concerns and continually focus on customer service as our top priority.


• Must maintain strict confidentiality and present a positive, professional demeanor and image at all times.


• The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor.

Contacts/Purpose of Contacts: 

• Contact with residents, families, and guests.


• Contact with department supervisor, staff and individuals or groups from outside Andahwod in a moderately unstructured setting.

Minimum Qualifications: 

• Two years cooking experience.


• Experience with quality food preparation and service in a large service kitchen.


• Must be able to pass background check to meet the employment eligibility requirements as they pertain to the position.

Desired Qualifications: 

• Lead Cook experience.

License, Certification, or Special Requirements: 

• Must be able to obtain ServSafe certification within probationary period.


• Must be able to obtain HIPAA certification within five business days from date of hire.


• Native American preference shall apply to all positions.

Knowledge, Skills, and Abilities: 

• Knowledge of how to prepare well-balance and nutritious meals.


• Knowledge of menu planning.


• Knowledge of sanitation procedures.


• Knowledge of proper and safe food handling, storage, and disposal requirements.


• Skill in preparing food for large groups.


• Skill in handling sharp knives, and other cutting utensils.


• Ability to lead and guide the work of others.


• Ability to maintain confidentiality.


• Ability to safely operate various cooking equipment and kitchen appliances.


• Ability to handle multiple tasks and meet deadlines.


• Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.


• Ability to communicate efficiently and effectively both verbally and in writing.


• Ability to maintain quality, safety, and/or infection control standards.

Physical Demands: 

• Frequent use of hands, wrists, fingers associated with operating equipment and controls.


• Required to stand and walk for extended periods of time.


• Frequently required to bend, stoop, kneel, crouch or crawl.


• Extensive repetitive use of hands and arms to use kitchen equipment.


• Occasionally lift and/or move up to 50 pounds.

Work Environment: 

• Assisted Living Center.


• Work is performed in a typical kitchen and dining room setting environment.


• Exposure to heat, cold, fumes and steam.


• Noise level is usually moderate.


• Potential contact with chemicals and/or cleaning reagents utilized within the facility.


• Exposure to unpleasant odors, blood-borne pathogens, hazardous material and infectious disease.


• Extended hours and irregular shifts may be required.