Cook | Part-Time

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

• Prepare and present menu items according to standard recipes
• Maintain a clean and orderly work area at all times, including floors
• Participate in weekly cleaning routines planned by Dining Services Director
• Report faulty equipment, broken or chipped tableware, and food trays to supervisor, and remove these items from meal service
• Report incorrect refrigerator and freezer temperatures to supervisor immediately (must be recorded two times per day)
• Ensure all leftover food is properly cooled, stored, identified, and dated
• Observe good safety practices
• Monitor and control portion sizes to minimize food waste
• Remove frozen food items from freezer for next day (or meal) preparation, and begin preparation for the next day’s meal
• Make appropriate menu substitutions when certain food items are not available (only with approval of Dining Services Director)
• Supervise all assigned duties to ensure the kitchen is ready to provide meal service
• When working the evening shift, ensure the kitchen area is clean and ready for the next day’s operation
• Take and record food temperatures three times daily
• Attend required in-service and staff meetings
• 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
• Be courteous and polite to all residents, visitors, and staff
• Follow confidentiality policies regarding the release of resident information
• Supervise dietary staff in the absence of the Dining Services Director and Dining Services Supervisor
• Assist in training new dietary employees
• Conduct in-services and training at the direction of the Dining Services Director

Requirements

• Must have 3 years of experience in dining services
• Must be ServSafe certified, or be willing to complete certification within 60 days of hire
• Must have a basic understanding of food service operations, including familiarity with other dietary position duties
• Must possess the ability to read, write, and make simple calculations
• Must be able to learn quickly and apply principles learned
• Must be able to follow oral and written directions
• Must be experienced in food preparation, cooking, and estimating quantities of food required
• Knowledgeable of principles and requirements of sanitation and safety in handling food and equipment
• Must be able to stand for long periods of time and withstand temperature extremes, wet and/or humid conditions, and noise
• Must be able to lift 50 lbs on a regular basis or at least eight times per shift
• Must be able to carry heavy objects for 20 feet
• Must be able to pull, push, grasp, and reach adequately to perform necessary cooking activities
• Must be organized and work well with people as part of a team
• Must be in designated uniform (including slip-resistant footwear) during working hours and maintain good personal hygiene
• Must be willing to work a flexible schedule that includes evenings, weekends, and holidays

Benefits

• 401k for full-time and part-time employees
• Employee referral bonus and incentives (free meals, movie tickets, dining, automotive deals, retail discounts, finance/legal, consulting, electronics, and more)
• Training, development, and career laddering opportunities
• Great work-life balance and flexible scheduling
• Telehealth, flexible spending, and health savings account options