Cook 6

DISCLOSURES
The specific statements shown in each section of this job description are not intended to be all-inclusive. They represent typical elements and criteria necessary to perform the job successfully. Job responsibilities may be modified or expanded over time and the company will inform the employee of any such changes.

ABOUT THE CHARMED TABLE:
The Charmed Table is a boutique culinary brand offering restaurant dining catering meal prep and delivery servicesall crafted to create memorable chef-driven food experiences. Blending seasonal menus locally sourced ingredients and thoughtful presentation we bring personalized culinary excellence and warm hospitality to everything we do. Rooted in culture community and connection we proudly serve clients who value not just exceptional food but the meaningful moments created around it.

COMPANY WEBSITE: PHONE NUMBER:

HR DEPARTMENT PHONE NUMBER: EXT 10

HR DEPARTMENT EMAIL ADDRESS:

POSITION TITLE: Cook 6

ALTERNATE TITLE(S): Chef Meal Services

COMPANY: The Charmed Table

DEPARTMENT: Food Services

DIVISION: Operations

UNIT: N/A

ACCOUNTABLE TO: Operations Manager 7

ACCOUNTABLE FOR: Preparing high-quality meals that meet dietary guidelines ensuring safe and efficient kitchen operations maintaining cleanliness and food safety standards and supporting timely meal delivery to provide residents with a positive dining experience.

CLASSIFICATION: W2 employee Part time.

WORK SCHEDULE: Approximately 10 hours per week. Includes a required Wednesday shift with remaining hours worked on an on-call basis as needed.

COMPENSATION: $15.00 - $20.00 per hour ($31200.00 - $41600.00 annually) commensurate on experience and qualifications

BENEFITS PACKAGE: Paid time off of up to 40 hours per an effort to maintain your current healthcare team the company offers health dental and vision insurance reimbursement of your existing policy the event employees do not have insurance if needed the company will assist the employee obtain a policy.

ANTICIPATED TRAVEL: 15% of the time.

SUMMARY OF POSITION RESPONSIBILITIES: The Cook is responsible for preparing meals in accordance with residents dietary needs preferences and facility standards. This includes ensuring food is prepared safely presented attractively and served timely. The cook will work closely with other kitchen staff and facility management to provide a pleasant dining experience.

SCHEDULED DUTIES AND RESPONSIBILITIES:

• Meal Preparation: Plan prepare and cook meals for residents following established recipes and nutritional guidelines.
• Dietary Needs: Modify recipes to accommodate residents with special dietary restrictions (e.g. diabetic low-sodium gluten-free etc.).
• Food Safety: Maintain high standards of cleanliness and food safety ensuring the kitchen complies with health department regulations.
• Kitchen Management: Oversee kitchen operations including food preparation cooking and plating. Ensure efficient use of ingredients and minimize waste.
• Inventory Control: Monitor and manage food inventory placing orders / shopping when necessary and ensuring proper storage of perishable and non-perishable goods.
• Resident Interaction: Communicate with residents to understand their preferences allergies and feedback making adjustments as needed.
• Collaboration: Work closely with other kitchen staff caregivers and the dietary department to coordinate meal service and resolve any dietary issues.
• Cleanliness: Ensure kitchen cooking equipment and food preparation areas are clean and organized.
• Meal Delivery: Deliver meals to sites within 1 hour of scheduled meal times ensuring meals are transported and delivered in a safe manner.

UNSCHEDULED DUTIES AND RESPONSIBILITIES:

• Assist your supervisor with any work related tasks as requested taking initiative where possible
• Responsible for following regulations of COMAR CARF any other regulatory body and company policies/ procedures related to service delivery and documentation and co-facilitating orientation of all new hires to these as well.
• Support the maintenance of a safe environment by participating in training and drills as requested.
• Maintain confidentiality of records relating to clients treatment.
• Participate in external and internal audits/surveys (CARF/CSA/OHCQ) as directed by the supervisor.
• Participates in quality assurance and performance improvement plans by completing periodic audits or other activities to ensure regulatory compliance and/or improve service delivery.

PHYSICAL DEMANDS: Ability to stand for long periods lift heavy objects (up to 50 lbs) and work in a fast-paced environment.

WORKING CONDITIONS: In clinic in group homes.

COMPETENCIES AND SKILLS:

• Strong culinary skills with the ability to prepare meals that meet dietary guidelines.
• Ability to multitask and manage time efficiently.
• Strong interpersonal skills to interact with residents and staff.
• Attention to detail to ensure dietary compliance and meal quality.

LEVEL OF EDUCATION / TRAINING / QUALIFICATIONS:

QUALIFICATION

• Experience: Proven experience as a cook or chef preferably in an assisted living facility hospital or similar healthcare setting.
• Education: High school diploma or equivalent required. Culinary school or formal culinary training is a plus.
• Food Handling: Knowledge of food safety regulations and best practices.

LICENSURE/CERTIFICATION

• ServSafe Manager Certification
• ServSafe Food Handler Certification
• ServSafe Alcohol Awareness Certification
• CPR and First Aid Certification
• Must have a valid Drivers License in good standing

Required Experience:

Senior IC