Customer Second, Employee First

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Intelligent Risk

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Ownership

Park Place Assisted Living is looking for a Cook to join our fantastic team. Our Cooks ensures efficient, timely, and friendly service to all residents and staff. Maintains proper sanitation and safety procedures and high quality food preparation and presentation. Orders, receives, and rotates stock in conjunction with the Food Service Director. Reads and follows recipes to ensure consistency of the product. Prepares and serves food items for breakfast, lunch or dinner as assigned. Assists with meeting or exceeding resident dining expectations. Is knowledgeable in food preparation techniques and presentation. Other relevant duties may be required or assigned by Supervisor.

Position Summary

Provides overall management of the dining services team, including ensuring satisfactory staffing levels, staff education and training, and timely staff evaluations. Is responsible for kitchen and dining area sanitation, productivity, safety, and quality controls. Other relevant duties may be required or assigned by management.

Essential Functions and Responsibilities

• Ensures the CAPLICO Core Values and Code of Conduct are adhered to at all times.
• Ensures compliance with Resident Rights and HIPAA policies at all times.
• Ensures that all aspects of the Dietary department runs efficiently.
• Interviews and hires prospective Dietary staff.
• Ensures that all Dietary positions are scheduled and covered at all times.
• Trains all new Dietary staff and any Caregivers who work in the dining room(s).
• Plans, coordinates, and implements all aspects of special functions.
• Responsible for continuing education and training of the Dietary staff. Monitors adherence to all procedures. Orients new staff. Coaches and mentors staff on a daily basis.
• Evaluates staff and completes performance reviews for all Dietary staff.
• Manages activities of the department, including purchasing, inventory par levels, portion control, menu requirements, budget requirements, and maintaining high quality standards.
• Demonstrates and promotes proper safety procedures related to dietary services.
• Provides residents with a pleasant dining experience that meets or exceeds their expectations.
• Maintains cleanliness and sanitation of all kitchen-related equipment, including ensuring preventative maintenance.
• Attends and participates in appropriate facility meetings and other meetings as directed.
• May perform other duties as assigned by the Executive Director.

Minimum Requirements

• Must have a minimum of 1-2 years of experience in all phases of food service preparation and administration, and supervising and training employees.
• High School diploma or GED.
• ServSafe, or equivalent, certification.