Cook

About the role

Our intention is to have employees who are passionate about making their personal mission statement come to life each day at work. Be it through providing healing, eradicating loneliness, contributing to efficiencies, streamlining processes, being dependable, sparking creativity or something else, the demonstration of HOW you do your job is just as important as WHAT you do in your job.

Responsibilities

• Prepares and serves all products and meals so they are palatable and appetizing in appearance by following planned menus and using the recipe cards.
• Ensures timely and efficient meal service by preparing food in accordance with 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 prior to cooking according to standard portion sizes, recipe specifications, and portion control procedures.
• Reviews production for raw quantities to prepare and estimate required portions.
• Communicates inventory of leftover foods to manager for integrating into weekly menu.
• Aids supervisor in maintaining food and supplies inventory by providing an accurate requisition of food and supplies on schedule, stocking areas in a clean and properly arranged manner, and notifying supervisor of shortages.
• Assists in maintaining department work areas and equipment in a clean and safe manner by participating in cleaning duties, following sanitation schedule, and disposing of food and waste properly for tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Refers to daily prep list and opening checklist at the start of each shift and the closing checklist for the end of each shift for assigned duties to complete.
• Aids with executing catering needs and special events.
• Aids departmental leadership in development of cooking staff with training and coaching as directed.
• In the absence of supervisor, assumes the responsibility of food production operations.

Quality, Compliance, and Risk Management

• Ensures food production of consistently high quality food, always delivering and presenting a quality plate every time.
• Ensures that the resident’s individual needs are met by following special diet orders and serving food in accordance with established portion control procedures.
• Ensures that culinary services work areas and equipment are maintained in a clean and sanitary manner.
• Ensures that established quality assurance, infection control, and universal precaution practices are maintained when performing dietary procedures.
• Willingly and consistently shares observations and insights of departmental operations that may improve quality and efficiencies of department.
• Attends all-employee and departmental meetings and in-service training as scheduled or as directed.

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

• High school diploma or equivalent required.
• Three years quantity and/or restaurant-style cooking experience required.
• Knowledge of cooking methods and food and catering trends with focus on quality, production, sanitation, and presentation required.
• Experience in food cost and operational control preferred.
• Proficiency with Point of Sale (POS) and diet management software preferred.