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 minimum guidelines for temperature, taste and quality of food items
  • Operates dish machine(s) according to Food Safety Standards
  • Records equipment, refrigerator, freezer, cooking and cooling temperatures, and food production quantities manually
  • Records taste evaluations
• Taste and prepares food to determine quality or necessary adjustment
• Maintains sanitary conditions to ensure safety and compliance with regulations
• Operates dishwashing to properly wash and sanitize all dishes, china, silverware, glassware, utensils and cookware
• 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/Certifications:
  • Maintains a current SERV Safe certificate (food services sanitation certificate)
  • Able to participate in food services sanitation training to become SERV Safe Certified