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Cook

Job Description

Cook with flexible Day & early evening shifts and ability to travel around MN!

Residences at our VOA homes need your cooking!


1. Completes defined food preparation, serving of meals and cleaning duties according to proper procedures, using various dietary equipment and supplies, as assigned by the Director of Dietary and Management Team.
2. Plans and initiates cooking schedule for food preparation to meet meal schedule.
3. Prepares, seasons, cooks and serves meat, main dish, soup and vegetable for assigned meal; ensures appropriate portioned servings according to portion control standards.
4. Prepares nutritional snacks for residents as assigned.
5. Tastes and smells prepared food to determine quality and palatability.
6. Monitors temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.
7. Stores leftovers properly, plans for use of leftover foods in accordance with State and Federal sanitation regulations.
8. Supervises dietary staff in the absence of the Director of Dietary and Assistant Director of Dietary; initiate replacement calls for absentees and re-organizes work assignments as directed.
9. Assists with department inventory program.
a. Checks and inspects food products and supplies as delivered, in the absence of the Director of Dietary and Assistant Director of Dietary. Supervises and assists in storage of supplies and food products.
b. Determines amount and type of food and supplies required for daily menus; confers with Director of Dietary.







1. Friendly and enjoy working with the elderly.
2. High School diploma/GED required preferred. Education in quantity cooking and therapeutic diets preferred.
3. Minimum of one year food service experience in a healthcare dietary setting preferred.
4. Must be eighteen (18) years of age.
5. General knowledge of quantity food preparation and portioned serving required.
6. Ability to communicate and work effectively with various levels of staff, residents, family members and the public.
7. Numerical ability necessary to make various computations in keeping work record, monitoring inventory control and supplies, and in recipe preparation.
8. Possesses adequate strength and endurance to meet the strenuous physical demands of preparing and carrying quantity foods.
9. Possesses coordination and dexterity required to prepare food and operate dietary equipment.
10. Able to understand and follow procedures, recipe directions, diet orders and work assignments.
11. Visual acuity and color discrimination for examining cooked and stored foods; taste and smell discrimination in determining nutritional quality and palatability of foods.
12. Works in an area that is often very hot/cold.
13. Ability to utilize computers and other electronic devices for tasks such as timekeeping, in-servicing and documentation.

EOE M/F/Vets/Disabled

Job Requirements

 

Job Snapshot

Location US-MN-Rochester
Employment Type Full-Time/Part-Time
Pay Type Hour
Pay Rate $20.00 /Hour
Store Type Health Care
Other Compensation: none
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Company Overview

Volunteers of America National Services

Through our hundreds of human service programs, including housing and healthcare, Volunteers of America helps more than 2 and a half million people in over 400 communities in 46 states as well as the District of Columbia and Puerto Rico. Learn More

Contact Information

US-MN-Rochester
Volunteers of America
000-000-0000
Snapshot
Volunteers of America National Services
Company:
US-MN-Rochester
Location:
Full-Time/Part-Time
Employment Type:
Hour
Pay Type:
$20.00 /Hour
Pay Rate:
Health Care
Store Type:

Job Description

Cook with flexible Day & early evening shifts and ability to travel around MN!

Residences at our VOA homes need your cooking!


1. Completes defined food preparation, serving of meals and cleaning duties according to proper procedures, using various dietary equipment and supplies, as assigned by the Director of Dietary and Management Team.
2. Plans and initiates cooking schedule for food preparation to meet meal schedule.
3. Prepares, seasons, cooks and serves meat, main dish, soup and vegetable for assigned meal; ensures appropriate portioned servings according to portion control standards.
4. Prepares nutritional snacks for residents as assigned.
5. Tastes and smells prepared food to determine quality and palatability.
6. Monitors temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.
7. Stores leftovers properly, plans for use of leftover foods in accordance with State and Federal sanitation regulations.
8. Supervises dietary staff in the absence of the Director of Dietary and Assistant Director of Dietary; initiate replacement calls for absentees and re-organizes work assignments as directed.
9. Assists with department inventory program.
a. Checks and inspects food products and supplies as delivered, in the absence of the Director of Dietary and Assistant Director of Dietary. Supervises and assists in storage of supplies and food products.
b. Determines amount and type of food and supplies required for daily menus; confers with Director of Dietary.







1. Friendly and enjoy working with the elderly.
2. High School diploma/GED required preferred. Education in quantity cooking and therapeutic diets preferred.
3. Minimum of one year food service experience in a healthcare dietary setting preferred.
4. Must be eighteen (18) years of age.
5. General knowledge of quantity food preparation and portioned serving required.
6. Ability to communicate and work effectively with various levels of staff, residents, family members and the public.
7. Numerical ability necessary to make various computations in keeping work record, monitoring inventory control and supplies, and in recipe preparation.
8. Possesses adequate strength and endurance to meet the strenuous physical demands of preparing and carrying quantity foods.
9. Possesses coordination and dexterity required to prepare food and operate dietary equipment.
10. Able to understand and follow procedures, recipe directions, diet orders and work assignments.
11. Visual acuity and color discrimination for examining cooked and stored foods; taste and smell discrimination in determining nutritional quality and palatability of foods.
12. Works in an area that is often very hot/cold.
13. Ability to utilize computers and other electronic devices for tasks such as timekeeping, in-servicing and documentation.

EOE M/F/Vets/Disabled

Job Requirements

 
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Cook Apply now