Cook (Food Services)

If you're looking for a rewarding career with a supportive team, consider working with us at Walter Lawson Children's Home. You'll be making a difference in the lives of residents who will challenge you, inspire you and greet you with love.Located in Loves Park, Illinois, our not-for-profit organization provides compassionate care to those with severe and profound intellectual disabilities through our residential nursing care program, adult day training program and our approved non-public school.

SUMMARY:
Properly prepares and cooks meals/snacks and handles food for facility by performing the following duties:

ESSENTIAL DUTIES AND RESPONSIBILITIES:
An individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The requirements listed below are representative of the knowledge, skill, and/or ability required. Other duties as assigned.

Food Preparation and Cooking: Prepares and cooks food in a sanitary manner, ensuring meals are palatable, attractive, and nutritionally balanced. Adheres to recipes, menu cycles, and serves meals at the proper time and temperature.

Clean and Safe Food Preparation Environment: Maintains a clean and safe work area by continuously cleaning during food preparation and service. Inspects work areas for signs of pests, safety hazards, and maintenance issues. Uses food supplies and equipment efficiently and safely, ensuring adherence to proper cleaning techniques and preventive maintenance schedules. Follows special handling requirements for resident trays.

Food Supply Management: Ensures proper handling, storage, and disposal of food supplies and prepared foods according to facility procedures. Prepares and maintains food substitutes to accommodate resident preferences, including cultural, ethnic, and religious needs.

Safety Compliance: Observes safety protocols and promptly reports any safety issues to the immediate supervisor or management. This includes incidents, injuries, equipment problems, OSHA compliance, workplace safety practices, infection control, hazard communication, bloodborne pathogens, fire safety, and proper lifting techniques. In emergencies, takes appropriate actions to ensure resident and staff safety.

Quality Assurance: Performs quality assessment and assurance tasks as directed.

Documentation: Maintains accurate documentation, including recording food and equipment temperatures.

Professional Development: Continuously updates skills and knowledge through ongoing education and in-service programs.

Survey Assistance: Assists with survey processes as directed.

Policy and Procedure Development: Helps develop and update food service policies and procedures to reflect the facilitys philosophy, professional standards, and legal requirements.

Communication Skills: Demonstrates strong verbal and written communication skills.

SUPERVISORY RESPONSIBILTIES:

In the absence of immediate supervisor, supervises kitchen staff. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE:

High school diploma or general education degree (GED); or one to two years related experience and/or training; or equivalent combination of education and experience preferred. Meets state and federal requirements.

EOE