Cook

Essential Duties And Responsibilities

• Maintain adherence to posted schedule ensuring to follow proper procedures for requested days off and calling out, and reporting to work at the proper time.
• Report to work in proper uniform (laundered and maintained by employee) to ensure a clean and professional appearance.
• Adhere to all guidelines and procedures for safe food handling, HACCP, and general sanitation.
• Demonstrate customer service skills, treating all customers, visitors, and co-workers with courtesy and respect.
• Treat all customer issues professionally and use all options provided to satisfy customer.
• Prepares food products for residents, staff and catered events that meet standards for quantity and quality and presentation.
• Adhere to proper sanitation guidelines. Ensure all work areas and equipment are clean and sanitized and all stored product is labeled, dated, and properly rotated.
• Assists in inventory, ordering, and receiving of food products as needed.
• Must interact with residents, coworkers, and supervisors in a professional manner.
• Utilize and direct utility staff efficiently.
• Accept critiques and suggestions professionally and use them as a vehicle to improvement.
• Make recommendations with regard to the menu and new food products.
• Reports any safety issues, equipment malfunctions and others to supervisors.
• Ensure proper safe food handling and hand washing procedures are followed, and proper sanitation of trays, work areas and equipment used.

Minimum Qualifications

• Education: High School Diploma or GED. Completion of Culinary program recommended.
• Experience: 1-3 years of experience as a cook/chef.
• Certificates, Licenses, Registrations: Sanitation certification preferred.

Key Competencies

• Knowledge of food sanitation requirements and regulations.
• Knowledge of culinary terms and procedures.