Production Cook IV (West Madison)

Position Overview

Essential Responsibilities

• Fully embraces a culture of hospitality and teamwork by living the Oakwood Core Values.
• Achieves production forecasts and portion control to minimize waste.
• Reports shortages of food and overages of food.
• Provides direction to production staff and the replacement of production staff in the absence of the Executive Chef or Sous Chef, to include direction at all times in the production areas.
• Orients and provides onsite training of staff relating to portioning, food presentation, production methods and sanitation.
• Correctly prepares meals, according to menu and modified diets; uses standardized menus; monitors food delivery to units and dining rooms during meals for quality of service and menu accuracy.
• Utilizes correct HACCP and sanitation procedures in the process of frozen products.
• Prepares for and assists with regulatory surveys of the kitchen.
• Maintains temperature standards for equipment, food production and food presentation.
• Serves on in-house committees as needed.
• Provides best in class customer satisfaction within Oakwood policies.
• Assists with food and supply ordering as well as receiving.

Essential Qualifications

• Effectively plans, organizes and prioritizes work load.
• Effectively carries out job responsibilities in and accurate, flexible and conscientious manner within a fast pace multiple kitchen environments.
• Exercises independent judgement and makes sound decisions.
• Knows quantity food preparation, modified diets and proper food handling techniques.
• Communicates effectively with the residents and staff members.
• Works within established policies and procedures.
• Directs dining staff to provide excellent customer service to residents, families and staff.
• Works collaboratively in a partnership environment which fosters effective teamwork in meeting the mission of Oakwood.
• Must be willing to accept weekend/holiday work schedule and occasional overtime.

Education and Experience: High school education or equivalency preferred. Minimum 3 years quantity food production experience and/or training in a related setting. Minimum 1 year customer service experience. Minimum 1 year of leadership experience. Quantity cooking education or experience desired.