Cook Assistant / Prep Cook

About the role

The Cook Assistant/Prep Cook plays a crucial role in ensuring that quality nutritional services are provided daily. They are responsible for preparing and serving meals, maintaining cleanliness and safety standards, and assisting in the development of cooking staff.

Responsibilities

• Prepares and serves all products and meals to ensure they are palatable and appetizing in appearance.
• Ensures timely and efficient meal service by preparing food according to quality standards, sanitary regulations, and established policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to ensure a smooth service period.
• Portion food products according to standard portion sizes, recipe specifications, and portion control procedures.
• Informs supervisor of product shortages and communicates inventory of leftover foods to manager for integration into weekly menu.
• Holds responsibility for maintaining department work areas and equipment in a clean and safe manner by participating in cleaning duties, following sanitation schedules, and disposing of food and waste properly.
• Assists in developing cooking staff with training and coaching as directed.
• Ensures food production of consistently high quality food, meeting resident needs and maintaining clean and sanitary work areas.
• Shares observations and insights to improve quality and efficiencies of the department.

Quality, Compliance, and Risk Management

• Ensures food production of consistently high quality food, always delivering and presenting a quality plate every time.
• Maintains cleanliness and sanitation of culinary services work areas and equipment.
• Maintains quality assurance, infection control, and universal precaution practices when performing dietary procedures.
• Willingly shares observations and insights to improve quality and efficiencies of the department.

Customer Relations and Service Delivery

• Listens and responds to the needs of residents and staff members.
• Maintains the confidentiality of resident care information.

Administration and Reporting

• Maintains current and accurate records through use of computers and/or other documentation in accordance with company standards and federal, state, and local standards, guidelines, and regulations.
• Maintains production orders and usage logs.

Qualifications

• Tenth grade education required.
• High school diploma or equivalent preferred.
• One year experience in a direct food service environment as a cook or in a service position preferred.
• Knowledge of cooking methods and food and catering trends with focus on quality, production, sanitation, and presentation a plus.
• Proficiency with Point of Sale (POS) and diet management software a plus.

Other Requirements

• Must be able to read, write, speak, and understand the English language.
• Subject to falls, burns, odors, and cuts.
• Exposure to infectious waste, disease, conditions, etc., including exposure to the AIDS and Hepatitis B viruses.
• Risk Category for Exposure to Bloodborne Diseases - II.