Cook ~ Senior Living Community ~ Boise

Job Summary

The cook is responsible for preparation, cooking, seasoning, and serving adequate, attractive, nutritious, and balanced meals, including meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus.

The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures.

Qualifications

• Demonstration of our Core Values: Love, Kindness, Honesty, Goodness, Fairness, Respect.
• High school diploma preferred, but at the minimum the ability to read and write English.
• Previous experience in the dietary department of health care facility preferred.
• Ability to prepare and cook a variety of foods in large quantities;
• Aware of special diets, seasoning requirements, cooking times, temperature controls;
• Able to estimate quantities of food required, limit waste, and utilize leftovers while serving attractive, appetizing meals.

Position Overview

Handle and prepare food that is palatable, appetizing, and attractive. Comply with meal schedules. Follow standard recipes, but make independent decisions in line with current experience. Understand importance of proper food-handling techniques and hazards of improper food handling. Be familiar with seasoning and cooking time required. Be aware of cooking characteristics of various cuts of meats, fish and fowl. Estimate quantities of food required and apportion servings while monitoring portion controlled guidelines for individual residents. Prepare foodstuffs for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl. 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. 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.