Volunteers Of America Anoka , MN 55303

Posted 6 days ago

Job Description:

The Cook will provide quality food service in accordance with all State and Federal regulations and to meet the nutritional and individual needs of the residents.


  • Completes defined food preparation, serving of meals and cleaning duties according to proper procedures, using various dietary equipment and supplies, as assigned by the Director of Dietary and Management Team.

  • Plans and initiates cooking schedule for food preparation to meet meal schedule.

  • Prepares, seasons, cooks and serves meat, main dish, soup and vegetable for assigned meal; ensures appropriate portioned servings according to portion control standards.

  • Prepares nutritional snacks for residents as assigned.

  • Tastes and smells prepared food to determine quality and palatability.

  • Monitors temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.

  • Stores leftovers properly, plans for use of leftover foods in accordance with State and Federal sanitation regulations.

  • Supervises dietary staff in the absence of the Director of Dietary and Assistant Director of Dietary; initiate replacement calls for absentees and re-organizes work assignments as directed.

  • Assists with department inventory program.

  • Implements menu substitutions if needed according to State and Federal regulations.

  • Cleans equipment and work areas as assigned by the Director of Dietary.

Job Requirements


  • Friendly and enjoy working with the elderly.

  • High School diploma/GED required preferred. Education in quantity cooking and therapeutic diets preferred.

  • Minimum of one year food service experience in a healthcare dietary setting preferred.

  • Must be eighteen (18) years of age.

  • General knowledge of quantity food preparation and portioned serving required.

  • Ability to communicate and work effectively with various levels of staff, residents, family members and the public.

  • Numerical ability necessary to make various computations in keeping work record, monitoring inventory control and supplies, and in recipe preparation.

  • Possesses adequate strength and endurance to meet the strenuous physical demands of preparing and carrying quantity foods.

  • Possesses coordination and dexterity required to prepare food and operate dietary equipment.

  • Able to understand and follow procedures, recipe directions, diet orders and work assignments.

  • Works in an area that is often very hot/cold.

  • Ability to utilize computers and other electronic devices for tasks such as timekeeping, in-servicing and documentation.

EOE M/F/Vets/Disabled

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Volunteers Of America