Cook

About the role

In this position you will manage and monitor all aspects of the development of a nutritious daily menu and meal preparation for consumers including those with special diets.

Responsibilities

• Manage and monitor all aspects of the development of a nutritious daily menu and meal preparation for consumers including those with special diets.
• Prepare low-fat, salt-free, vegetarian and soft meal options to meet special dietary and medically prescribed needs of residents.
• Perform inventory of food, inspect kitchen equipment and report any equipment repairs needed.
• Investigate and address complaints regarding food quality or service.
• Safe and sanitary handling and storage of all food items in accordance with New York State and New York City Department of Health regulations.
• Responsible for general supervision of kitchen area, including overall cleanliness, maintenance of equipment, utensils, and supplies, and the ability to provide instruction to cooks.
• Oversee food preparation, portion sizes, and the overall presentation of food
• Collaborate with Food Service Director around food service/training budget management.
• Attend staff meetings, supervisions, and trainings as needed.
• Maintain CPR/ First Aid Certification.
• Annual TB Clearance is required.
• Enforce all SUS Corporate Compliance and Employee Policies, Procedures, and Protocols.
• Enforce and carry out SUS Incident Management Policies, Procedures, and Protocols as appropriate.
• Any other duties as assigned by the Director of Food Services.

Qualifications

• High School Diploma or GED preferred.
• Experience in all aspects of Food Preparation and Kitchen Management in a large institutional/commercial setting.
• Must possess or be working towards Food Handlers Certification.

Schedule

A work schedule that includes some weekend and evening hours will be required.