Cook

About the role

Riddle Village offers the best value among life care communities in the Delaware Valley. The community provides independent dining rooms and a variety of dining venue options including fine dining, buffet, pub-style, and café services. It also offers onsite health care services, including assisted living and skilled nursing.

Responsibilities

• Utilizing production sheets to determine how much preparation should be made. Responsible for completing all prep work for the next day's menu.
• If working the AM shift, responsible for opening kitchen facilities; checking out keys from security, turning on all equipment (including vent hoods), receiving all orders, supervising all food service staff before supervisors show up for work.
• If working the PM shift, responsible for shutting all kitchen equipment, properly storing and labeling all goods, receiving all late orders, and supervising all food service staff in the absence of all supervisors.
• Maintaining high standards of sanitation and housekeeping by daily completing their special cleaning tasks as outlined on the sanitation list posted by the Production Manager.
• Maintaining the implemented employee meal programs policies & procedures.
• Reporting all food needs to the Production Manager in writing, checking to see they are available, and working closely with the supervisor on special problems or needs.
• Ensuring that the kitchen department functions efficiently during his or her time on duty.
• Following high standards of safety practices set forth by the Dept. of Health Services and Riddle Village.
• Attending all in-service training sessions together with co-workers to keep abreast of current knowledge in the field of nutrition and dietary needs.
• Attending and contributing to the daily production meetings held just before the start of each service.
• May be assigned duties as necessary by management.

Requirements

• At least 1-2 years continuous experience as a cook in a hotel, restaurant, or country club (3-5 years preferred)
• The ability to speak the English language and follow oral and written directions
• The ability to follow diet instructions and menus and compute quantities of food needed
• The basic skills of preparing food from scratch, cutting meats and vegetables, preparing stocks, and familiarity with seasonings
• Knowledge of normal nutrition and routine special diets is helpful
• The ability to operate kitchen equipment and recognize the need for repairs
• The ability to lift and carry up to 50 pounds and push/pull up to 100 pounds
• The ability to work independently and as part of a team
• Good customer service, organization, communication, and interpersonal skills
• The ability to keep up in a fast-paced environment