First Cook

About the role

Prepares, cooks, and presents food in accordance with quality standards, productivity standards, cost controls, and forecast needs. Demonstrates a strong commitment to the philosophy and goals of the mission of Hebrew Senior Life and recognizes patient dignity and choice in aspects of daily life. Strives to make every encounter with a patient a positive and meaningful experience and opportunity, while providing safe and efficient quality of care.

Responsibilities

• Kitchen Production: Responsible for the preparation, cooking, and overall production of the meals during their assigned shift
• Responsible for minimal food waste
• Ensures that the proper amounts of entrees, vegetables, desserts, and salads are produced according to the menus and manages daily production sheets in accordance with standardized recipes and preparation methods, portion control, time schedules, and special diet needs.
• Responsible for ensuring that all food in the walk-in refrigerators and freezers is covered, labeled, and dated to ensure all food is being properly rotated.
• Properly uses, cleans, maintains, and stores equipment, identifying and taking appropriate action with any maintenance issues that exist.
• Assists in establishing cooking procedures and methods for the Culinary Staff, including the development of recipes.
• Tastes and smells food to determine quality and palatability.
• Responsible for meals going out promptly.
• Works directly with Jr. Sous Chef and Exec Sous Chef to ensure proper execution of specials.
• Sanitation: cleaned, sanitized, and maintained in an orderly fashion according to the latest regulations: local, state, federal, and Kosher (if applicable)
• Oversees proper food handling, sanitation techniques, food storage, and HACCP procedures
• Follows and adheres to the sanitation action plan to address the company’s EOC and Sanitation rounding, as well as local, state, and federal sanitation compliance surveys.
• Logs temperatures of all food to be served and reports any temperatures that exceed industry standards to management.
• Attends in-service training sessions to keep current with knowledge in the field of nutrition, sanitation, and dietetics, as well as general in-services.
• Professionalism: Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times.
• Identifies and resolves interpersonal conflicts constructively.
• Demonstrates a positive, supportive attitude towards all.