Job Cook/Dietary - E.H. Bloom Retirement Center

Full time position, Cook/dietary experience required,
reliable transportation & a love for Seniors.
Assisted Living/Nursing Home experience a plus! 4 days on/4 days off. Weekly Pay & Benefits offered to FT.
Come be a p art of our Team Teal Family Today!

Criteria:
Must be 18 yrs of age; must read, write and understand English
Must be able to lift up to 50 pounds
Must pass Criminal/Sex Offender Background Checks –Employee cost $20.00
Must follow Health Department and OHSA regulations regarding Food Service and
handling all food and cleaning products;
Must agree to random and Post-injury Drug Screening; must agree to Post-injury doctor approved Light Duty, if available;
Must wear hair net in kitchen (if long hair); use dietary gloves in food prep, serving, etc.
Must wear uniform, name tag and proper shoes (no open toed shoes/sandals)
Must adhere to time punch rules and guidelines.

KITCHEN/MEALS
Follow menu for meals; prepare, serve and clean up kitchen – sweep/mop kitchen and dining room floors daily. (Sweep under tables after meal) Wash tablecloths every Friday and as needed; Keep S & P shakers/condiment containers filled and clean;

1. On Note Board, make a grocery list of items needed or are low on;
2. Set table with fork on napkin on left and knife (blade toward the plate) and spoon to right of plate; (put a second fork on napkin when we have a salad and/or dessert)
3. Serve ice water and make fresh coffee for lunch and dinner; offer with creamers, sugar and sweetener on table; offer iced tea;
4. Put out several salad dressing choices, ketchup, mustard, tarter sauce, A-1 sauce, butter, jelly, sour cream, etc on the table as the meal requires;
5. Do not run dishwasher without closing kitchen door when residents are in dining room; replenish dishwasher detergent as needed; note to re-order detergent on day when last container is installed; Once the left switch is “on”, it takes a cycle to get the water temp up to where it should be; the right switch is for “extended” washes for heavily soiled dished/pans;
6. Run warm (not hot) water in the disposal sink and start it every day for about 30 seconds to help keep it clear and clean. Never turn it on without the water running. the red knob turns to left for forward motor and to the right to reverse motor. Let it come to a complete stop before changing direction. (Several leftover lemon or orange slices in the disposal once a week helps keep it fresh and clean and put ice in it to help keep blades sharp);
7. If the “wiping rag” is not in your hands, it MUST be in the Clorox solution bucket. Keep the Clorox to water ratio within the safe range of 100 on test strips; use a test strip to check the solution each daily change over; (1 capful clorox to a little less than ? bucket water)
8. All open items and leftovers in the refrigerator and freezer MUST be in Zip-lock bags, labeled for content and dated. Also “discard” date (7 days later) must be on each item. (Zip-lock storage bags are better than plastic containers for all storage as you can write required info directly on the bag BEFORE putting food in bag);
9. Take trash out at the end of each shift to dumpster out back; replace bag in cans in kitchen;
10. Report any maintenance issues in writing to your Administrator ASAP
11. Perform any other duties assigned on an as needed basis

1. Use cleaning cart for supplies, equipment
2. Make a list of needed supplies: trash bags –13 gal or 55 gal size; paper towels- roll or single/tri fold; toilet paper; BR Deodorizer; Pledge; Windex; 409 and Lysol 4 in 1 cleaner; Febreeze; Orange Glo Cleaner, light bulbs – size and type; broom; Swiffer pads – size and type; mop heads – sz and type; etc.
3. Perform any other duties assigned on an as needed basis;