Cook (On-Call)

On-Call CookThis position is an On-Call (as needed) position. The On-Call Cook reports to the Chef. The Cook is responsible for planning, cooking, and providing nutritionally balanced meals three times daily for West Haven program residents and on occasion guests; ensuring kitchen cleanliness and compliance with all food safety, food handling, and food storage regulation and health regulations.Baseline Requirements:The employee adheres to established policies and procedures and has no more than a counseling notice in a 12-month period.Attends all mandatory in-services (CPR rectification, fire/safety, infection control, right to know, body mechanics, radiation safety & electrical safety).Attends 85% of staff meeting and/or documents 100% review of minutes.Adheres to professional image guidelines and has no more than a counseling notice in a 12-month period.Maintains yearly TB screening and biannual physical.Responsibilities:Must be efficient, quick, and work well as part of a team.Menu planning, ensuring high quality nutritional value and taste, and ability to accommodate a variety of food options, based on resident medical needs and/or cultural preferences.Provide healthy, low to no sugar/fat snacks daily.Have knowledge of food handling and sanitation procedures, nutrition, slicing and dicing methods for various kinds of meats and vegetables, and basic cooking methods, such as baking, broiling, and grilling.Thorough understanding of clean kitchen and work areaInstruct residents and staff on kitchen and food safety, and how to prepare meals, by following all safety guidelines, as needed.Provide nutrition education to residents, as needed.Instruct residents and staff on how to wash hands, wash, rinse, and sterilize dishes and dish washing area.Welcome patrons gladly and courteouslyClean tables, chairs and floors in the dining area after every mealMaintain appropriate temperatures for both hot and cold foodsRecord all food temperature readings on refrigerator and freezer temp. logs.Maintain cafeteria counter in a spotless, tidy and orderly mannerConduct silverware count and record knife count daily.Keep freezers, refrigerator, and supply closet cleaned, as per appropriate regulations.Provide an avenue of emotional support for residents, as needed.Other duties as assigned by Chef and/or Program DirectorSkills:Ability to operate all kitchen equipmentAbility to prepare, cook and serve three meals daily for up to 16 to 50 adults.Understanding of, certification in and ability to comply with all food safety, food handling and food storage procedures and regulations.Ability to interact with staff, public, clients and their families in highly professional manner.Good judgment and problem solving skills.Ability to work independently with minimal supervision.Highly organized.Excellent time management, punctuality and reliability required.Strong interpersonal and communication skills.Emotional stability and personal adjustment to act as a role-model for residents.Able to lift up to a minimum of 50 pounds, in order to move food and supplies from storage to kitchen.Experience:Prior food service preparation experience required.Prior experience providing food service in a clinical setting preferred.Prior experience with menu planning preferred.Education Requirement:High School Diploma or GED.Valid Pennsylvania Driver's License preferred.Must work towards becoming SAFE SERVE certifiedCulinary school degree preferred.Physical Requirements:Capable of lifting at least 50 lbs.Position requires frequent walking, lifting, and working with hot and cold temperatures.PHMC is an Equal Opportunity and E-Verify Employer.