Roo Lan has openings for full-time, Food Service Cooks to help out in the kitchen at our health care campus in Lacey. The Food Service Cook prepares and serves meals for residents in accordance with pre-planned menus and recipes established by the dietitian while also using proper food handling techniques and sanitation.
Accountability: The Food Service Cook report directly to the Dietary Manager, and the campus Administrator if she/he is unavailable.
Qualifications: Must have current Food Handlers Permit, and have at least 6 months experience working in a kitchen. HS Diploma preferred.
Location: Lacey, WA
- Must be able to follow and prepare food according to recipes and serve proportion control diets.
- Have knowledge of therapeutic diets and be able to prepare and serve according to diet order.
- Demonstrate proper sanitation and infection control techniques in cooking and cleaning.
- Know how to operate kitchen and equipment safely and how to sanitize said equipment.
- Must have food presentation skills.
- Keep work area clean.
Duties and Responsibilities:
- Food Service Cook opens and closes the kitchen during their 10-hour shift.
- Makes the coffee.
- Serves lunch and dinner dishes.
- Prepares food for cooking; serves individual uniform portions as required.
- Prepares foods according to recipes, plans and organized cooking schedule in timely fashion.
- Required cooking, baking, and roasting of meats, fish, fowl. Test tastes food directly.
- Makes gravy, sauces, and soups.
- Defrosts foods as required by menus.
- Responsible for stocking and applying days to all foods.
- Keeps snacks stocked.
- Performs other duties as required.
To Apply: Please complete the following application and attach a current resume
PHYSICAL ACTIVITY REQUIREMENTS:
- Lift up to 10 lbs: Frequently required to lift dietary equipment, supplies and resident’s personal items, e.g., clothing and food items.
- Lift 11 – 25 lbs: Frequently required when lifting dietary equipment.
- Lift 26 – 50 lbs: Frequently required when using various dietary equipment. Equipment this weight will require a lifting partner.
- Reach about shoulder height or above head: Occasionally when reaching for information or supplies located on shelves.
- Reach Below Shoulder Height: Frequently occurs while storing supplies or working on dietary equipment.
- Grasping: Frequently
- Handling: Constantly
- Fingering: Occasionally
OTHER PHYSICAL CONSIDERATIONS
- Twisting: Occasionally
- Bending: Frequently
- Squatting: Occasionally
DURING AN 10 HOUR DAY, EMPLOYEE IS REQUIRED TO
- Sit: 1 -2 Hours
- Stand: 1-3 hours
- Walking: 1-3 hours
COGNITIVE AND SENSORY REQUIREMENTS
- Talking: Necessary for communicating with residents and staff.
- Hearing: Necessary for taking instruction from charge nurse and request of resident.
- Sight: Necessary for doing job correctly and effectively.
- Smelling: Required for accurate dietary detection of potential environmental hazards.
OTHER TRAINING SKILLS AND EXPERIENCE REQUIREMENTS
Annual continuing education of 12 in-service hours per year.
SUMMARY OF OCCUPATIONAL EXPOSURE
- Blood-borne Pathogens
- Task and procedures performed by employee involved risks classified by CDC as:
- Category I (Direct contact with blood or other bodily fluids to which universal precautions apply)
- Category II (Activity performed without blood exposure but exposure may occur in emergency)
- Category III (Task/activity does not entail predictable or unpredictable exposure to blood)
REFER TO EXPOSURE CONTROL PLAN FOR ADDITIONAL INFORMATION.
OTHER CONSIDERATIONS AND REQUIREMENTS
In this position, the employee is required to be on his or her feet continually throughout the day. In a full-time nonrestrictive basis, the employee must be able to lift at least 50 pounds of weight, which is required when handling dietary equipment, lifting partner required to assist with heavier equipment when needed.