COOK (Afternoons)
Vivage - Lakewood, CO

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VIVAGE Quality Health Partners, a Quality Life Management and Pinon Management company, is seeking a COOK (AFTERNOONS) at Harmony Pointe Nursing Care Center , located in Lakewood, Colorado. VIVAGE Quality Health Partners is a nationally-recognized Long Term Care management company that currently manages 27+ skilled nursing facilities throughout Colorado, 16 in the Denver metro area, 11 rural locations including Greeley, Grand Junction, Holly, Canon City, Pueblo, Albuquerque, New Mexico, and the Oklahoma Pan Handle. We have approximately 2,200 employees and over 2,100 healthcare beds. Levels of care at our VIVAGE facilities include: skilled nursing, rehabilitation, Long Term Care, sub-acute ventilator dependence as well as specialty Alzheimer’s, Dementia, and Assisted Living care. We have been in Colorado for over 55 years of combined successful outcomes by Quality Life Management and Piñon Management, providing services that enhance and improve operations and consumer satisfaction. VIVAGE Quality Health Partners is dedicated to person-centered care and we embrace the Eden Alternative™ philosophy, bringing the “quality of life in aging” and “living well.”

Many of our homes are Eden registered. We invite you to apply for these opportunities. For consideration, please apply online at www.VIVAGE.com Careers . VIVAGE offers a competitive salary in addition to excellent employee benefits.

To learn more about us and the homes we manage, please visit our website at www.VIVAGE.com

EOE M/F/D/V

No Agencies or Affiliates, please!

BASIC FUNCTIONS

The primary responsibility of your job position is to prepare food and ensure the nutritional care of residents following the current federal, state and local standards, guidelines and regulations that govern long term care and assisted living facilities. You are entrusted to follow established policies and procedures as directed by the Dietary Manager, to assure that quality food service is provided at all times.

PRINCIPLE DUTIES AND RESPONSIBILITIES

Review menus prior to preparation of food.

Ensure that menus are maintained and filed in accordance with established policies and procedures.

Assist in establishing food service production line, etc, to assure that meals are prepared on time.

Prepare meals with an appetizing appearance in accordance with planned menus.

Serve food in accordance with established portion control procedures.

Inspect special diet trays to assure the correct diet is served to the correct resident.

Make only authorized food substitutions.

Perform administrative requirements such as completing necessary forms, reports, etc., and submit to Dietary Manager

Work with the facility’s dietician as necessary and implement recommended changes as required.

Coordinate food service with other departments as necessary.

Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids.

Assist/direct daily or scheduled cleaning duties in accordance with established policies and procedures.

Attend and participate in facility mandatory in-service training programs as scheduled.

Participate and assist in departmental studies and projects as assigned or that may become necessary.

Maintain confidentiality of all pertinent resident care information including protected health information.

Demonstrate a passion for caring as evidenced by interaction with co-workers, residents, families, and visitors.

Perform all other duties, as assigned.

EDUCATION/EXPERIENCE/JOB TRAINING

Must possess, as a minimum, an 8 th grade education.

Experience

Must have, as a minimum, one year food experience in a supervisory capacity in hospital, nursing care facility, or other related medical facility preferred (but not necessary).

Specific Requirements

Must be able to cook a variety of foods in large quantities.

Must be able to read, write, speak, and understand the English language.

Must posses the ability to deal tactfully when personnel, residents, family members, visitors, government agencies/personnel, and the general public.

Must be knowledgeable of food procedures.

Must be able to follow oral and written instructions.

Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety, and proper performance of assigned duties.

Must not pose a direct threat to the heath or safety of other individuals in the workplace.

Required Skills

Must be able to cook a variety of foods in large quantities.

Must be able to read, write, speak, and understand the English language.

Must posses the ability to deal tactfully when personnel, residents, family members, visitors, government agencies/personnel, and the general public.

Must be knowledgeable of food procedures.

Must be able to follow oral and written instructions.

Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety, and proper performance of assigned duties.

Must not pose a direct threat to the heath or safety of other individuals in the workplace.

Required Experience

Must possess, as a minimum, an 8 th grade education.

Must have, as a minimum, one year food experience in a supervisory capacity in hospital, nursing care facility, or other related medical facility preferred (but not necessary).

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