Cook

About the role

We are a care-focused organization dedicated to making a positive impact through excellence in every interaction. Our Cooks are key members of our team, responsible for preparing and serving meals that meet dietary guidelines and resident needs.

Responsibilities

• Handle and prepare food that is palatable, appetizing, and attractive
• 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, basting as necessary to retain flavor; 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
• Understand importance of proper food-handling techniques and hazards of improper food handling
• Estimate quantities of food required and apportion servings while monitoring portion-controlled guidelines for individual residents
• 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
• 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 absence of the Executive Chef
• Perform all other duties as requested

Perks

• Generous Bonuses
• Growth Opportunities
• - DOUBLE your salary
• Health Benefits
• 401K

Talent

• Demonstrates resourcefulness
• Detail oriented and follow through
• Prioritizes and multi-tasks
• Work well with people including staff, residents, families
• Enjoy working with older people
• Demonstrates friendliness and enthusiasm
• Demonstrates a caring attitude and sincere interest in others
• Demonstrates honesty

Skills & Knowledge

• Ability to prepare and cook a variety of foods in large quantities
• Aware of special diets, seasoning requirements, cooking times, temperature controls
• Aware of cooking characteristics of various cuts of meats, fish and fowl
• Ability to estimate quantities of food required, limit waste, utilize leftovers while serving attractive, appetizing meals
• Serve safe certification

Education & Experience

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

Physical Demands

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

Work Area & Environment

• Kitchen
• Freezers
• Refrigerators
• Loading dock
• Dining room

Standards

• State Health Department Regulations