Cook/Chef

Essential Functions, Key Duties & Responsibilities

• Prepares food daily as outlined on the menus; altering or adapting recipes to accommodate special dietary needs of residents or to improve recipes.
• Ensures attractive presentation of food on the plate before serving.
• Captures and serves food, including monitoring portion control to meet residents' requests and minimize waste.
• Maintains an accurate record of chargeable meals (resident, guest and catered) and submits record to the office by the designated date each month.
• Aids in menu planning; reviews and adjusts menus with Dietary Manager to accommodate foods in season, vendor sale prices, special events and holidays.
• Aids in identifying food and supplies needed for the next week's menus and reports to the Dietary Manager.
• Prepares meats for storage and portion control upon delivery; ensures proper handling, storage and labeling of all delivered foods and ingredients.
• Maintains a clean, orderly, safe and sanitary kitchen environment.
• Ensures compliance with any and all regulations.
• Aids in training other kitchen staff in food preparation.

Position Requirements

• Education: High School Diploma/GED
• Licenses/Certifications: ServSafe certification
• Experience: 1+ years of cooking experience Restaurant Style

Compliance

Complies with all policies and procedures and any updates.

Compensation

Min USD $21.00/Hr. Max USD $25.00/Hr.