Cook

Shift Details

Varying Shift – PRN, Every other Weekend

About the role

The Cook reports directly to the Food and Beverage Director.

Responsibilities

• Prepare and serve meals while adhering to posted menus and using approved standardized recipes in a timely manner.
• Follow production sheets and instructions to meet service requirements.
• Prepare all special dietary needs and texture-modified foods as directed.
• Organize work to meet production and service deadlines.
• Monitor food items to ensure minimum guidelines for temperature, taste, and quality are upheld.
• Taste and adjust food to maintain quality standards.
• Maintain sanitary conditions and comply with all food safety regulations; clean work areas thoroughly.
• Follow all local, state, and federal food-handling policies.
• Operate dish machines and dishwashing equipment to properly wash and sanitize dishes, silverware, glassware, utensils, and cookware.
• Record and maintain service standards and regulatory compliance measures, including equipment, refrigerator, freezer, cooking, holding, and cooling temperatures.
• Record food production quantities and complete taste evaluation sheets.
• Rotate menus and production sheets.
• In the absence of the Lead Cook or Food and Beverage Director, effectively manage all food production.

Requirements

• High School Diploma or GED required.
• Culinary apprenticeship or training preferred.
• One year of job-related experience including food preparation, full-line menu items, and therapeutic diets.
• Maintain a current ServSafe certification or be willing to complete the required training to become certified.