Cook in Grants Pass, Oregon at Olympus EE LLC

• Prepares and serves meals and snacks according to established menus, recipes, resident needs, and community standards.
• Prepares appropriate alternatives to accommodate resident preferences and identified dietary needs.
• Follows resident diet instructions and ensures meals are prepared and served accurately based on available dietary information.
• Uses standardized recipes and appropriate portioning practices to promote consistency, quality, and appropriate meal service.
• Ensures food is prepared, presented, and served in an appetizing and timely manner.
• Makes only authorized menu substitutions and documents changes in accordance with community procedures.
• Maintains appropriate food temperatures during preparation, holding, and service and completes required temperature logs.
• Ensures meals and snacks are prepared and delivered according to established meal and service schedules.
• Labels, dates, stores, and rotates food appropriately in accordance with food-safety practices and community procedures.
• Monitors refrigerator and freezer temperatures, maintains required logs, and promptly reports concerns or discrepancies to the Culinary Manager or appropriate leader.
• Cleans and sanitizes dishes, utensils, food-preparation areas, equipment, and other kitchen items according to established procedures.
• Uses appropriate cleaning products, chemicals, and sanitation practices and completes required cleaning assignments.
• Follows infection prevention, food-safety, sanitation, and personal protective equipment requirements applicable to assigned duties.
• Maintains a clean, organized, and safe kitchen and food-service environment.
• Ensures dishes, utensils, supplies, and other necessary items are clean, properly stored, protected from contamination, and available for meal service.
• Assists with receiving, inspecting, and properly storing food, supplies, and deliveries.
• Monitors food and supply levels and promptly communicates ordering or inventory needs to the Culinary Manager or appropriate leader.
• Uses food, supplies, and equipment responsibly to support quality service and minimize unnecessary waste.
• Operates kitchen equipment safely and according to manufacturer instructions and community procedures.
• Maintains equipment in a clean and safe condition and promptly reports equipment concerns or needed repairs.
• Maintains appropriate kitchen and food-storage security.
• Follows applicable safety practices and reports hazards, equipment concerns, food-safety concerns, or other issues promptly.
• Completes assigned duties within established timelines and assists with meal preparation, service, and cleanup as needed.
• Makes recommendations regarding menus, recipes, food preparation, meal service, equipment, and other opportunities to enhance the resident dining experience.
• Works collaboratively with Culinary and other community departments to support residents and community operations.
• Interacts professionally, respectfully, and positively with residents, families, visitors, team members, and community partners.
• Supports a positive dining experience that promotes resident choice, preferences, dignity, and independence.
• Maintains regular and reliable attendance and punctuality for assigned shifts.
• Performs other duties consistent with the position as assigned.

Qualifications

Education:

• High school diploma or equivalent preferred.

Licenses/Certification:

• ServSafe Food Safety Certification required.
• Food Handlers permit if required per state regulations.

Experience:

• Six months’ experience in large quantity food preparation. Experience with therapeutic diet preparation preferred.

NOTE: Federal Child Labor Laws do not permit employees younger than 18 years of age to work with or repair, adjust, or clean power-driven machines such as meat slicers and commercial mixers. Therefore, individuals must be at least 18 years of age to be employed in this position