Cook

About the Role

We are looking for a Cook who prepares food in accordance with company standards and federal, state, and local standards, guidelines, and regulations. This role ensures quality nutritional services are provided daily and culinary services are maintained in a clean, safe, and sanitary manner.

Responsibilities

• Prepares and serves all products and meals to be palatable and appetizing in appearance by following planned menus and using recipe cards.
• Ensures timely and efficient meal service by adhering to quality standards, sanitary regulations, and established policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to ensure smooth service.
• Portions 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 the weekly menu.
• Assists supervisor in maintaining food and supplies inventory by providing accurate requisitions, stocking areas properly, and notifying supervisor of shortages.
• Assists in maintaining department work areas and equipment in a clean and safe manner, including sanitation and proper disposal of food and waste.
• Refers to daily prep list, opening checklist at the start of each shift, and closing checklist at the end of each shift for assigned duties.
• Assists with executing catering needs and special events.
• Assists departmental leadership in training and coaching cooking staff as directed.
• In the absence of the supervisor, assumes responsibility for food production operations.
• Ensures food production of consistently high-quality food, delivering and presenting a quality plate every time.
• Meets residents' individual needs by following special diet orders and established portion control procedures.
• Ensures culinary services work areas and equipment are maintained in a clean and sanitary manner.
• Adheres to quality assurance, infection control, and universal precaution practices.
• Shares observations and insights to improve departmental quality and efficiencies.
• Attends all-employee and departmental meetings and in-service training as scheduled.
• Listens and responds to the needs of residents and staff members while maintaining confidentiality.
• Maintains current and accurate records through use of computers and documentation in accordance with company and regulatory standards.
• Maintains production orders and usage logs.
• Performs all other duties as assigned.

Requirements

• High school diploma or equivalent required.
• Three years of quantity and/or restaurant-style cooking experience required.
• Knowledge of cooking methods and food and catering trends with a 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.
• Must be able to read, write, speak, and understand the English language.

Working Conditions

• Sitting: Up to 4 hours/day
• Standing: Up to 8 hours/day
• Walking: Up to 8 hours/day
• Lifting, transferring, pushing, or pulling residents/patients or equipment/supplies: Up to 50 pounds
• Work weekends, evenings, and holidays as scheduled
• Subject to falls, burns, odors, and cuts during the workday
• Subject to sudden temperature changes when entering/leaving refrigerator/freezer
• Subject to residents/patients with various disease processes (occasional)
• May be exposed to infectious waste, disease, conditions, etc., including exposure to AIDS and Hepatitis B viruses
• Risk Category for Exposure to Bloodborne Diseases: II