Bozeman Health and Rehabilitation is looking for a part time cook. Please reply to this ad, call the Executive Director at (406) 291-1527 or just come by (321 N. 5th st., Bozeman, MT). JOB DESCRIPTION TITLE: Cook DEPT CODE: 586303 FLSA STATUS: Hourly DIRECTLY ACCOUNTABLE TO: Dietary Services Manager FACILITY: All GENERAL SUMMARY: Is directly accountable to the Dietary Services Manager to prepare foods for residents. Assists Dietary Services Manager in managing food inventory and coordinating activities of Dietary Aides. Maintains knowledge of therapeutic diet preparation and Food Service policies and processes. Performs other duties as assigned by supervisor. ESSENTIAL FUNCTIONS: 1. Put pre-planned cycle menus into operation in an efficient and effective manner to provide nutritious, good tasting, and appetizing food for residents. Prepare foods in accordance with pre-planned cycle menus as assigned. Assist in the standardization of recipes to meet menu needs. Perform food preparation tasks as assigned. 2. Manage purchased food and dietary supplies in an efficient and effective way to control food use and prevent waste. Maintain a strict portion control of foods served. Ensure food is prepared and served on trays as attractively as possible. Ensure proper temperatures are reached, maintained and recorded in accordance with state and federal health regulations. Determine if the food prepared is of the highest possible quality in taste and flavor. Assist in planning cooking schedules for cooks/helpers and dietary aides. Ensure foods are ready on time for tray service. 3. Maintain and improve standards of food storage, preparation and services. Assist supervisor as needed in the receiving and storing of food and supplies. Assist in checking food supplies on food order forms as they arrive from vendors. Maintain orderly and correct storage of all food items; dry, freezer, and refrigerator storage. Check out food and supplies as needed by dietary aides. Assist in taking physical inventories in dietary department. Cleans ovens as scheduled and as necessary. Assist in documenting refrigerator and freezer temperatures. 4. In conjunction with the dietary supervisor, orient and coach employees engaged in preparing and serving meals in maintaining high standards of sanitation, housekeeping and safety, and with safe operation and care of equipment in accordance with facility, state and federal regulations and policies. 5. In the absence of the Dietary Manager/Supervisor ensures the department runs in a smooth and efficient manner: supervise dietary personnel with work performed, including coordination of activities, instruction of equipment maintenance, and planning, placing and filing food orders with all vendors. OTHER DUTIES: 1. Serve meals. 2. May order supplies and keep records and accounts. 3. Assist in job performance appraisals as applicable and make recommendations for reorganization of work assignments. 4. Answer phone in dietary department promptly, courteously and professional in receiving and giving messages. 5. Assist in planning and supervising special functions held within the facility. KNOWLEDGE, SKILLS & ABILITIES: 1. Demonstrated knowledge of high standards of food preparation, sanitation, hygienic methods of food preparation and storage, and safety at a level normally acquired through completion of some cooking classes and with formal on-the-job training, and approximately one year experience in quantity food preparation in order to have the necessary technical skills to maintain high standards of food preparation. Previous experience preparing food in an institutional setting preferred. High school graduation or GED highly desirable. 2. Requires current Food Handlers card issued by local Health Department. 3. Interpersonal skills necessary to establish effective relationships with all department workers, supervisors and with other departments. 4. Ability to read, write and follow oral and written directions in English and pay close attention to details in order to read and calculate recipes and production sheets and to pay constant attention to cooking and timing of all foods. 5. Exercise sound judgment, make decisions on a daily basis, and occasionally supervise and direct the work of others. Demonstrates basic understanding of supervisory and management principles. 6. Demonstrates initiative and sound judgment in setting up meals and utilizing left-overs. Follows standard recipes, but makes independent decisions in line with current experience and with approval of supervisor. 7. Demonstrates competency in operating kitchen equipment. 8. Moderate to heavy lifting (50 pound maximum), bending, reaching and stooping. WORKING CONDITIONS: 1. Kitchen and dining room environment with exposure to extremes of temperatures and humidity while working around stoves and going in and out of refrigerators and freezer areas up to 80% of the time. 2. Exposure to electrical hazards, burns and cuts up to 50% of the time. 3. Is subject to danger of falls from slippery floors. 4. Exposure to blood and body fluids in Classifications I, II & III (See Bloodborne Pathogens Program, Job Classification System). Location: Bozeman Compensation: $10/hr This is a part-time job. Principals only. Recruiters, please don't contact this job poster. Please, no phone calls about this job! Please do not contact job poster about other services, products or commercial interests. montana