Cook/server job description

Starting pay up to $12/hr based on experience and position.

When you join Jack’s, you are part of the family. It’s not just something we say, family is who we are.

We accomplish our mission of being the most loved QSR brand in the South because of our people and our values.

We are always looking for people who believe in being the fabric and future of our communities.

If you are looking for a place that values your desire to learn, grow, succeed, and teammates who value you as a person, then Jack’s is for you.

We invest in our people with growth opportunities, family culture, career development, offer competitive health benefits, financial security with weekly pay and 401k match along with other perks.

We want everyone who joins our team to reach their full potential.

RESPONSIBILITIES:

Greet each customer with a warm welcome and a smile

Be great at multi-tasking and never wait to be told what to do

Be a quick learner and understand what it takes to get the job done

Be willing to learn new ways of doing things, while helping others along the way, too

Interacts with customers in a pleasant and up-beat fashion

Is punctual, attentive to detail, friendly, willing to learn, reliable, and, above all, honest

Maintains a neat and clean appearance

Follows food safety procedures

Maintains a safe working condition

Anticipates and identifies problems and helps find solutions

Follows the direction of the Shift Supervisor and/or manager

QUALIFICATIONS:

Must have FUN!

Must be at least 16 years old (under 18 requires working papers)

Willingness to work on your feet

Able to lift 50 pounds to waist level

Willing to work a flexible schedule

BENEFITS FOR FULL TIME TEAM MEMBERS

Weekly Pay

Medical & Dental insurance

401K with Company Match

Vacation Pay

Free Meal per shift

Uniforms Provided

Balanced work-life company culture

Paid Training & Opportunities to advance

Jack’s Perks (discounts on electronics, movie tickets, pet insurance, apparel and more!)

An employment bonus of $3,000 is available for this position!

Subject to applicable taxes, the bonus is paid in two installments: one half after 90 days and one half after one year. Please note that current University of Vermont Health Network employees are excluded from eligibility for this bonus. Bonus recipients must commit to continuous full-time or part-time employment in an eligible position for one year with Porter Medical Center.

Evening $3 per hour

Weekend $2 per hour (paid on top of any other applicable differentials)

Job Summary

The cook role is responsible for the preparation and implementation of the established seasonal cycle menus at Helen Porter Nursing and Rehabilitation. Under the direct supervision of the Lead Cook, and ultimately report to the Nutrition Services Manager, they are responsible for ensuring safety and sanitation of the kitchen as well as maintaining quality control standards and compliance with regulatory agencies and therapeutic diets. The cook is expected to work collaboratively as part of a team with the Nutrition Services Manager, staff dietitian, support staff, and other department team members as required.

Experience and Abilities

• Minimum of three years work experience in this position.
• Minimum 18 years of age.
• ServSafe certification preferred.
• Able to read, write and speak the English langue.
• Demonstrates ability to provide leadership and adapt to change.
• Able to follow standardized recipes.
• Prepare foods in compliance with diet orders and correctly modify food textures and portion foods.
• Comply with requirements and standards established by regulatory agencies.

3HC Home Health and Hospice

Support Services Cook

Part-time

Summary:

Prepares plates and assists with delivery of food to patient's room according to the patient's diet and the patient's request. Ensures all food is served at the appropriate temperature and is attractive. Maintains the overall function of the kitchen including maintaining the regulatory guidelines and a high level of sanitation standards in the work environment.

Essential Job Functions:

1. Prepares plates and assists with delivery of food to patient's room according to the patient's diet and the patient's request. Ensures all food is served at the appropriate temperature and is attractive. Assist to maintain the overall function of the kitchen including adhering to the regulatory guidelines and a high level of sanitation standards in the work environment.

2. Abides by and supports 3HC's Compliance Program and Code of Ethics. 3HC's Compliance motto is "Compliance for all and all for Compliance". It is the intent of 3HC to comply with all applicable laws and regulations and that spirit is embedded in all aspects of our services and business practices. Our success hinges on doing things ethically and legally, to which, each and every employee plays a critical role.
3. Creates positive experiences for internal and eternal customers that will meet their expectations. (External customers include our patients, families, referral sources, vendors, the community, etc. Internal customers are the people within the agency with whom you work.) Displays a high degree of courtesy, tact and knowledge of service provided by the agency in all contact with staff, patients and visitors.

4. Prepare Meals: (a) Coordinate and prepare meals from start to finish for breakfast, lunch or dinner according to a pre-planned menu or patient request. (b) Delivers meals at appropriate designated meal times. (c) Prepare food items including special dietary foods and assist staff and patient with needs and request. (d) Meals are presented in an appealing manner and are served at required temperatures.

5. Manages Quality: (a) Ensure compliance with county and/or state regulations relating to food handling, sanitation, etc by ongoing education. (b) Check and monitor accuracy of food deliveries. (c) Stock food delivery - rotate stock to ensure freshness as needed. (d) Label and date all food items to ensure food safety and to monitor expiration dates. (e) Maintain food production records for each meal produced in accordance with agency, state, federal and accreditation guidelines. (f) Maintain daily refrigerator temperature logs and communications logs.

6. Responsible for Efficiency: (a) Go to the grocery store as needed to purchase food item. (b) Perform duties within time and frequency assigned.

7. Responsible for Sanitation and safety: (a) Maintain a safe, orderly and clean work environment. (b) Ensure routine maintenance and cleanings are completed in all areas of kitchen. (c) Maintain sanitation score of 100. (d) Follow appropriate infection control protocols to prevent food borne illness. (e) Follow appropriate safety protocol to ensure safety of self and others.

8. Maintain confidentiality of patient, family and facility information.

9. Check for outstanding task daily and completes prior to leaving each shift, and use time clock consistently.

10. Maintains regular communication with supervisor (a) communicates problems on a timely basis following chain of command, (b) communicates information using current process and technology available to 3HC.

11. Stays abreast of overall patient needs: (a) participates in monthly staff meetings at least 50% of the time, hospice's quality assessment and performance improvement program, the interdisciplinary team in the development and implementation of the patient/family care plan, patient care conferences, quality improvement activities and in-services; and attends agency mandatory in-services, hospice sponsored in-service training/continuing education seminars.

12. Demonstrates a willingness to be cost effective in the use of agency resources, the monitoring of waste and the proper use of supplies and equipment.

13. Adheres to 3HC's Personnel Policy and performs other duties as assigned by supervisor

Requirements:

High School graduate
Ongoing knowledge of health regulations
At least one year experience in food services/commercial food production
Ability to multi-task
Ability to work independently and as a part of the IDG team
Serve Safe Certification Preferred, but not required

Vaccination against COVID-19 is mandatory at our organization unless you are approved for an accommodation due to a religious objection or ADA covered medical condition. The organization will also review medical recommendations for a delay in vaccination or for other contraindications to vaccination.