Cook

About the Role

Prepares and serves attractive, nutritious meals in an organized manner that promotes resident satisfaction.

Responsibilities

• Prepares and serves meals for assigned shifts in appropriate portions, including preparing raw food, staples, and proper serving sizes in a timely manner.
• Maintains sanitation standards required by all licenses and regulations.
• Cleans work areas, utensils, and equipment with the assistance of other employees.
• Ensures all inventories are rotated according to dates and are fresh when served; notifies Food Service Director when supplies are needed.
• Stores food and checks supplies upon delivery in the absence of the Food Service Director.
• Encourages feedback from residents, guests, and staff to seek ways of improving food quality and service.
• Supports other departments as part of the team and continually strives to improve overall resident satisfaction.
• Provides clear communication to all involved in providing services to residents and guests.
• Performs other duties as assigned.

Requirements

• Experience and/or knowledge of meal preparation for large groups.
• Ability to read and understand recipes, work in a team environment, handle multiple tasks simultaneously, and communicate effectively both verbally and in writing.
• Must be able to speak and write English clearly for residents.
• Must enjoy working with the elderly and all who associate with them.
• Must interact with residents who are highly susceptible to common illnesses without exposing them to additional health risks.
• Must be able to work with ill, disabled, elderly, emotionally upset, and at times hostile individuals in the community.
• Must accept constructive criticism and maintain a professional appearance, positive attitude, and treat all residents with dignity and respect.
• May be required to wear a uniform.

Equipment Used

• Electric slicer, mixer, oven, stove, microwave, grill, dishwasher, fryer, toaster, coffeemaker, and various kitchen utensils and appliances, including knives.
• May use standard office equipment as needed.

Physical Specifications

• Ability to lift a minimum of 50 pounds; stand for extended periods, carry, reach, bend, finger, grasp, and feel.
• Subject to inside environmental conditions, including exposure to extreme temperatures (hot and cold) and chemicals.
• Requirements represent minimum levels of knowledge, skills, and abilities; incumbent must possess the mental abilities and aptitudes to perform each duty proficiently.
• May be asked to perform non-essential job duties and special projects.
• All requirements are subject to possible modifications to reasonably accommodate individuals with disabilities.

Reports to the Food Service Director.