Cook

About the role

The Cook prepares, cooks, seasons, and serves adequate, attractive, nutritious, and balanced meals in accordance with current federal and state regulations and established company policies and procedures.

Responsibilities

Food Preparation Duties

• Handle and prepare food that is palatable, appetizing, and attractive
• Serve hot food hot and cold food cold
• Cook a variety of foods in large quantities
• Be familiar with seasoning and cooking time required
• Prepare foods for cooking: peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone, and trim meat, fish, and fowl
• Cook food: bake, roast, stew, and steam-cook meats, fish, and fowl; make gravies, stocks, dressings, sauces, and soups
• Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages
• Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste
• Follow standard recipes but make independent decisions based on experience
• Understand proper food-handling techniques and hazards of improper food handling
• Estimate quantities of food required and apportion servings while monitoring portion-controlled guidelines
• Taste, smell, and observe food to ensure conformity with recipes and appearance
• Serve food according to dietary guidelines, checking each tray for completeness and accuracy

Kitchen Duties

• Comply with meal schedules
• Maintain and use equipment and supplies
• Work cooperatively with other staff and departments
• Wash pots, pans, and other equipment as used
• Supervise other food service employees in the absence of the Executive Chef
• Perform all other duties as requested

Qualifications

Talent Execution

• Demonstrates resourcefulness
• Detail-oriented with strong follow-through
• Ability to prioritize and multi-task

Relationship Building

• Works well with staff, residents, and families
• Enjoys working with older people
• Demonstrates friendliness, enthusiasm, and a caring attitude
• Shows honesty and a sincere interest in others

Influencing & Strategic Thinking

• Communicates clearly and effectively
• Displays creativity and a desire to learn

Skills and Knowledge

• Ability to prepare and cook a variety of foods in large quantities
• Aware of special diets, seasoning requirements, cooking times, and temperature controls
• Ability to estimate food quantities, limit waste, and utilize leftovers while serving attractive, appetizing meals
• Food safety certification

Education and Experience

• High School Diploma or GED preferred
• Previous experience in the dining department of a senior care community preferred

Physical Demands

• Frequent walking and standing per shift while preparing and serving food
• Lifting: 1–20 lbs frequently, 21–35 lbs occasionally, 36–70 lbs rarely
• Bending, reaching, squatting, kneeling, crawling, and climbing
• Exposure to extreme hot and cold temperature changes
• Use of large and small kitchen equipment

Work Area and Environment

• Kitchen, freezers, refrigerators, loading dock, dining room

Reports to the Executive Chef.