Cook III - Temporary

General Summary

The Cook III is responsible for the preparation of all food items as per standardized recipes.

Principle Duties

• Prepares and serves all food items per standardized recipes to include, but not limited to: soups, stock, sauces items as well as sauté, boils, braises, roast, fries, steams, grills, bakes, and short order cook.
• Serves meals in accordance with physician prescribed order, if applicable. Prepares therapeutic meals to include but not limited to, puree, mechanically chopped.
• Aids in restocking, rotation of supplies, inventory management and food safety.
• Prepares a variety of meats, seafood, poultry, fish, vegetables and other food items for cooking, assuming 100% responsibility for quality of products served.
• Aids in food prep assignments to include daily prep, special functions, banquets, catering, holiday and special events.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Plans food production to coordinate with meal serving hours and determines amount and type of food and supplies required for daily menus.
• Ensures that excellence, quality, temperature and appearance of food are preserved.
• Adheres to local, state, and federal regulations for sanitation and infection control standards.
• Follows all safety procedures when handling kitchen equipment and complies with department sanitation standards and personal hygiene/uniform standards.
• Performs other duties as required and assigned by Chefs and/or supervisor.
• Complies with dietician approved production sheets and recipes for skilled nursing environment.
• Aids in coaching, training and onboarding Utility, Cook II, Cook I and front of the house personnel.

Benefits

• 401k with Employer Match
• Tuition Assistance
• Talent development reviews and growth opportunities
• Cummuter Reimbursement

Pay

$24 per hour.

Schedule

Open flexibility to work both 5:30AM-2:30PM and 10:30AM-7PM, shift/days varied.