Cook - FT

About the role

The Cook prepares meals according to approved menus and recipes, taking into account the special dietary needs of residents living in the community. In the absence of the Dining Services Director, the cook supervises dietary staff to ensure efficient operation of the kitchen at all times.

Responsibilities

• Prepares meals according to approved menus and recipes, considering special dietary needs.
• Maintains a clean and orderly work area at all times, including floors.
• Participates in weekly cleaning routines planned by the Dining Services Director.
• Reports faulty equipment, broken or chipped tableware and food trays to supervisor, and removes these items from meal service.
• Reports incorrect refrigerator and freezer temperatures to supervisor immediately.
• Ensures all leftover food is properly cooled, stored, identified, and dated.
• Observes good safety practices.
• Makes appropriate menu substitutions when certain food items are not available, with approval of the Dining Services Director.
• Supervises all assigned duties to ensure the kitchen is ready for meal service.
• Responsible for ensuring the kitchen area is clean and ready for next day operation when working evening shifts.
• Takes and records food temperatures three times daily.
• Attends required in-service and staff meetings.
• Will become familiar with specific requests and diets of each resident.
• Must be alert for changes in residents' dietary needs, as well as likes and dislikes.
• Must be courteous and polite to all residents, visitors, and staff.
• Follows confidentiality policies regarding release of resident information.
• Supervises dietary staff in the absence of the Dining Services Director and Dining Services Supervisor.
• Aids in training new dietary employees.
• Conducts in-services and training at the direction of the Dining Services Director.
• Attends all required in-services and staff meetings.

Requirements

• Experience in dining services.
• Serv-Safe certification, or willingness to complete certification within 60 days of hire.
• Basic understanding of food service operations, including familiarity with other dietary position duties.
• Ability to read, write, and make simple calculations.
• Ability to learn quickly and apply principles learned.
• Ability to follow oral and written directions.
• Experience in food preparation, cooking, and estimating quantities of food required.
• Knowledgeable of principles and requirements of sanitation and safety in handling food and equipment.
• Ability to stand for long periods of time and withstand temperature extremes, wet and/or humid conditions, and noise.
• Ability to lift 50 lbs on a regular basis or at least eight (8) times per shift.
• Ability to carry heavy objects for 20 feet.
• Ability to pull, push, grasp, and reach adequately to perform necessary cooking activities.
• Organized and works well with people as part of a team.
• Willingness to work a flexible schedule that includes evenings, weekends, and holidays.