Food Service Worker bei Axiom Care

Description

Join Axiom Care as a Cook and play a vital role in supporting client wellness by preparing nutritious meals in alignment with facility standards and safety procedures. This position involves food preparation, cleanliness, inventory management, and occasional food transport—all while promoting an inclusive environment through CLAS standards. The cook is responsible for preparing food for clients according to the facility menu while adhering to all safety procedures.

Duties/Responsibilities

· Prepare food according to facility recipes at a high standard

· Keeps assigned work areas clean and in an orderly manner.

· Transport food to other sites if necessary

· Checks and logs food and equipment temperatures and reports any problems to the supervisor. 

· Reports all needed equipment repair.

· Records over production and run outs. Writes directions and calculates production quantities.

· Receive orders, take inventory

· Serve food to clients/staff.

· Wash dishes.

· Promotes inclusion through Culturally and Linguistically Appropriate Services (CLAS) Standards.

· Performs other duties as assigned by management.

Navajo Nation Preference:

Preference is given to qualified Navajo Nation and/or Native American Applicants in accordance with the Title 15 N.N.C. Chapter 7.

Requirements

Required Skills/Abilities:

Demonstrated knowledge of food safety procedures.

Demonstrated knowledge of federal, state and local regulations and requirements.

Ability to work with minimal supervision.

Required Competencies

• Collaboration - Builds constructive working relationships with clients/customers, other work units, community organizations and others to meet mutual goals and objectives. Behaves professionally and supportively when working with individuals from a variety of ethnic, social, and educational backgrounds.
• Communication - Clearly conveys and receives information and ideas. Demonstrates good written, oral, and listening skills. Communicates issues with direct supervisor if issue can’t be resolved independently.
• Planning and Organizing - Organizes work, sets priorities, and determines resources requirements; determines necessary sequence of activities needed to achieve goals.
• Infection Control Practices - Practices appropriate hand hygiene and glove use when necessary. Demonstrates proper hand washing in all aspects.
• Food Safety Requirements - Implements rules of safe practice for handling and discarding of foods. Keeps daily temperature records of the equipment and food, noting deficiencies and corrections. Cooks food adequately to required internal temperatures for potentially hazardous foods. Labels, dates, and stores all food items correctly and in a timely manner. Knows time and temperature relationships associated with microbiological safety.
• Knowledge of foodborne illnesses and infections - Demonstrates proper knowledge of all foodborne illnesses and takes precautions to prevent foodborne illnesses. Covers open sores, or cuts completely when handling food.
• Proper Food Storage- Stores raw and cooked foods separately. Keeps the refrigerator/freezer clean. Keeps food stored in proper containers. Clears area of debris and keeps area clean. Knows state and local food code requirements for food service establishment. Practices the first-in, first-out method of inventory rotation.
• Menus and Nutritional Adequacy- Understands menu substitutions and use of nutritionally equivalent foods. Monitors portion sizes of meal components served to clients to ensure that meals are nutritionally adequate. Understands that menus are developed and is prepared to meet resident choices including nutritional, religious, cultural, and ethnic needs while using established national guidelines.

Education and Experience:

One year experience as a cook in a commercial kitchen required.

Must complete food service worker training within 30 days of hire.

CPR/First Aid certification within 90 days of hire.

Negative TB Test results within the last 12 months

Physical Requirements:

Prolonged periods standing and preparing and cooking food.

Must be able to lift up to 60 pounds at times.

Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.

Navajo Nation Preference: Preference is given to qualified Navajo Nation and/or Native American Applicants in accordance with the Title 15 N.N.C. Chapter 7.