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Jobs at New Hope Valley

Cook - Posted January 2018

Location: Saginaw, MI

Type: Part Time to Full Time

Min. Experience: Experienced

Cook – New Hope Valley West

Posted, January 2018


Title  Cook
Company  New Hope Valley

Employment Type  Part Time / Full Time
Location  Saginaw, MI 48603

Compensation & Benefits: Competitive
Address  3785 N. Center Road
Saginaw, MI 48603

Company Website  http://newhopevalley.org



Our mission at New Hope Valley is to create a stimulating yet safe and comfortable environment for all in our home. New Hope Valley offers a wholesome living alternative to elders in need of constant assisted care. We have set out to develop a community that meets the physical, spiritual, social, emotional and intellectual needs of our residents. Our social model was designed to support the right balance for seniors seeking support, security, independence, and choice. We are committed to providing better alternatives for those seeking assisted living options.




An employee in this position is responsible for the safe handling of foods and preparation of meals for residents in a Home for Aged (HFA) Assisted Living and Memory Care environment.  An employee in this position works under the supervision of the Executive Chef / Kitchen Manager.  




a) Prepare food which is palatable and appetizing in appearance; follow government safe food handling regulations; determine food requirements for meal preparation including variety and quantity of food and assembling supplies and equipment needed for food preparation.
b) Prepare and follow written menus and recipes to obtain proper yield of foods and avoid food waste.
c) Evaluate food based on nutrition, methods of preparation, taste, appearance, portion size, serving and storage temperatures; ensure food items are dated and rotated properly with utilization of leftovers when appropriate; disposal of spoiled or unattractive food.
d) Work with Executive Chef / Kitchen Manager on food preparation and presentation, evaluating new recipes, menu planning and completing documentation for required reports as directed by the Executive Chef / Kitchen Manager; alert Executive Chef / Kitchen Manager of any incident, problem or concern regarding a resident.
e) Understand and be able to prepare menus/foods for special events and residents with restricted/special diets.
f) Receive and store food deliveries properly; work closely with Executive Chef / Kitchen Manager to ensure all food items needed are in stock for the planned menu. 
g) Responsible for proper operation and cleaning of food service equipment; perform regular cleaning as established by community’s policies, procedures and sanitation guidelines; maintain cleanliness and sanitation of work area, kitchen, equipment, storage areas and walk-in cooler and freezer; report to Executive Chef / Kitchen Manager any equipment in need of repair.
h) Assist care staff in serving residents in dining room at meal times; develop and maintain an open relationship with residents of the community through regular interaction, encouragement and support. 
i) Practice appropriate safety, environmental, and infection control procedures; conscious of proper food storage.
j) Become familiar with location of community’s Disaster Manual and Material Safety Data Sheets (MSDS) and the reporting system specified in the Right to Know policy.
k) Excellent attendance, timeliness in reporting to work, and discussion of all absences, injuries and illnesses with Executive Chef / Kitchen Manager.
l) Attend minimum of 10 in-service training programs per 12 month period.
m) Perform other related duties as assigned.





a) Knowledge of principles and practices of food preparation and safe food handling, especially relating to quantity preparation, nutrition, taste, appearance, storage and serving temperatures and special dietary guidelines in accordance with federal, state, and local regulations.   
b) Knowledge of proper operation of food service equipment and guidelines relating to kitchen and food equipment sanitation and personal protective equipment.
c) Ability to perform basic mathematical calculations to determine ingredients and serving portions.
d) Commitment to quality of food service including preparation of attractive, delicious and well- textured food items.
e) Good multitasking and prioritizing skills including ability to meet deadlines, solve problems, act independently and carry out oral and written instructions; ability to react quickly and decisively in the event of an emergency.
f) Affinity for seniors and genuine care regarding their well-being with an ability to maintain appropriate attitude and conduct for the welfare of residents; compassionate; demonstrate an appreciation of the heritage, values, and wisdom of the resident and an understanding of their rights, the aging process and diseases of the elderly.
g) Present an open, positive, and professional image to all residents, visitors, co-workers and general public by displaying general warmth and kindness in a friendly, courteous and respectful manner at all time and under all circumstances.
h) Display honesty, integrity, dependability and ability to work as a team member, possess good interpersonal skills and maintain a positive attitude toward employment; ability to communicate effectively and appropriately and maintain confidentiality of resident information in compliance with HIPPA regulations.
i) Reliable transportation to work with flexibility to work on any day of the week, any designated shift.
j) Ability to identify own personal strengths and weaknesses and discuss with supervision.
Satisfactory references, background check, drug screen, pre-employment physical and current PPD(or chest x-ray) for tuberculosis.




High School or GED equivalent.
Experience, education and/or training in food service/culinary arts.




1) Work is performed in a residential community setting and may involve exposure to unusual elements such high noise levels, extreme temperatures (e.g. heat from hot ovens, grills, ranges and cold from walk-in coolers and freezers), and smoke.  
2) Manual dexterity to peel, cut, and prepare variety of foods; keen sense of smell and taste.
3) Speaking and hearing are required to perform job responsibilities; reading/writing; understand directions and communicate verbally.
4) Specific vision abilities required include color, close and far vision acuity, depth perception and ability to adjust vision focus.
5) Employee must be in good physical health and have the ability to climb, balance, kneel, crouch, reach, walk, sit, lift, grasp, perform repetitive motions involving bending, twisting, stooping, pushing, pulling, fingering, wrist motions and foot operations; ability to stand for an extended period of time without significant rest period; possess the strength/stamina to lift more than 50 lbs. with assist.



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