Cook

PURPOSE

The Cook is responsible for all food preparation so that food meets and/or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production.

Principle Duties And Responsibilities

• Cook Preparation and Food Service
  • Prepares and serves meals
  • Sanitizes food service areas
  • Accurately records and maintains inventory of products
  • Handles special dietary needs as directed
  • Prepares texture modified food as directed
  • Organizes work to meet production and service requirements
  • Maintains sanitary conditions to ensure safety and compliance with regulations
  • Operates dish machines and dishwashing equipment
  • Records equipment, refrigerators, freezers, cooking and holding temperatures, and food production quantities
  • Manually records taste evaluation sheets
• Taste and prepares food to determine quality or necessary adjustments
• Maintains standards of cleanliness, hygiene, and health standards

Requirements

• Educational Requirements:
  • High School Diploma/GED required
  • Culinary apprenticeship or training preferred
• Experience:
  • One (1) year job-related experience including food preparation, full-line menu items, and therapeutic diets
• Licenses and Certifications:
  • Maintains a current SERV Safe certificate (food services sanitation certificate)
  • Able to participate in food services sanitation training to become SERV Safe Certified