Cook

About the role

The Cook position at our organization involves preparing and serving food in accordance with company standards and regulatory requirements. The role requires a strong commitment to quality, compliance, and customer service.

Responsibilities

• Prepares and serves all products and meals ensuring they are palatable and appetizing in appearance by following planned menus and 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 integration 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 with executing catering needs and special events.
• Aids in developing 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.
• Maintains food and equipment work areas and equipment in a clean and sanitary manner.
• Maintains established quality assurance, infection control, and universal precaution practices when performing dietary procedures.
• Willingly and consistently shares observations and insights of departmental operations that may improve quality and efficiencies of 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

• 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.

Other Requirements

• Must be able to read, write, speak, and understand the English language.
• Subject to falls, burns, odors, and cuts.
• Subject to sudden temperature changes when entering/leaving refrigerator/freezer.
• Subject to residents/patients with various disease processes.
• May be exposed to infectious waste, disease, conditions, etc. including exposure to the AIDS and Hepatitis B viruses.
• Risk Category for Exposure to Bloodborne Diseases - II.