Salary Range: $18.06 - $23.69

Pay rates are determined based on experience and internal equity.

Position Summary: 

Works under the direction of the Dietary Director and the District’s Registered Dietitian. Prepares and serves one to two meals per day in a timely manner. Must be able to read and write a complete standard recipe and make the appropriate adjustments.  Must work well under stress or tight deadlines. Must prepare large quantities of food with large variations of diet allowances.   Must direct and supervise kitchen staff in the Director’s absence.

 District Responsibility: 

Support of the District Mission and Values Demonstrate Respect, Professionalism and Courtesy to all patients, visitors, other providers and coworkers, as delineated in the LVMC “Commitment to Care”. Constantly use C-I-CARE principles when communicating with others. Performance Improvement Activities Professional Development

Position Duties/Responsibility: 

Order supplies/food. Set up luncheons/special events. Develop new recipes. Follow through with directives from the Dietary Director to Food Service Workers. Be aware when preparing the food not to leave it in the DANGER ZONE too long. Use sanitary food practices. Record food temps. Record refrigerator/freezer temps. Help oversee general food production for residents/staff/+Meals on Wheels. Assists in scheduling employees. Record employee call-ins. Lock/unlock kitchen and storeroom/refrigerator. Perform a daily cleaning assignment. Assist other workers as needed. Quantity preparation of the residents/employees/Meals on Wheels/+special events meals. Serves on the tray line. Operate all kitchen equipment following prescribed procedures. Use correct ergonomics with knives. Documents food changes to the menu. Trains new employees. Assists with food storage of both arriving and leftover items. Pre-washes pots/pans. Must be knowledgeable of all kitchen positions and ability to perform each of them if necessary. Check in deliveries. Responsible for the supervision of the Dietary Staff in the Director’s absence. Serve proper portions according to the menu. Other duties assigned by supervisor.

Essential Functions: 

The ability to stand for long periods of time. The ability to lift up to 50 lbs. The ability to read and follow recipes. The ability to have fine motor control to grip and grasp equipment The ability to be supervised. The ability to work as a TEAM member. The ability to have positive personal interactions with staff, residents and visitors. The ability to be a leader.

Position Qualifications: 

Education: High school diploma preferred, but not required.   Experience:  Must have experience in all levels of a kitchen, from being a dishwasher to cooking or 3 years experience working in the kitchen of a hospital or a skilled nursing home.                      Certifications:  None required.  However, we prefer our cooks to acquire a SERVE-SAFE CERTIFICATE.    Skills/Ability:  Basic nutrition, basic mathematics, sanitary food practices, quantity cooking, prioritization of duties, schedule employees, deal with complaints and problems effectively, work under pressure, read and understand information, teach/train new employees, adapt to change easily, help with all phases of food prep./tray line. LVMC reserves the right to modify the minimum requirements depending on the needs of the organization