Cook

About the role

Riddle Village offers the best value among life care communities in the Delaware Valley. The community provides both assisted living and skilled nursing services through its lifecare protection plan. It offers a variety of dining venues including fine dining, buffet, pub-style, and café services. Riddle Village prides itself on its exceptional, dedicated associates who embody a culture focused on smiles and hospitality.

Responsibilities

• Prepares the proper amounts of all menu items in accordance with dietary spreadsheets and production sheets, standardized recipes, preparation methods, portion control, time schedules, and sanitary standards.
• Serves procedures.
• Supervises other kitchen workers in the Production Manager's absence.
• Utilizes production sheets to determine how much preparation should be made.
• Completes 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.
• Maintains high standards of sanitation and housekeeping by daily completing their special cleaning tasks as outlined on the sanitation list posted by the Production Manager.
• Maintains the implemented employee meal programs policies & procedures.
• Reports 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.
• Ensures that the kitchen department functions efficiently during his or her time on duty.
• Follows high standards of safety practices set forth by the Dept. of Health Services and Riddle Village.
• Attends all in-service training sessions together with co-workers to keep abreast of current knowledge in the field of nutrition and dietary needs.
• Attends and contributes 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.
• A familiarity with the basic skills of preparing food from scratch, cutting meats and vegetables, preparing stocks, and knowing how 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.