Cook

Cook

The Cook will prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals. Meals prepared include meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus. The per son 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.

KEY RESPONSIBILITIES :

Foo d Preparation Duties :

• Handle and prepare food that is palatable, appetizing and attractive
• Establish practice of serving hot food hot and cold food cold
• Cook a variety of foods in large quantities
• Be familiar with seasoning and cooking time required
• Be aware of cooking characteristics of various cuts of meats, fish and fowl
• Prepare foods for cooking : Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl
• 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
• Use initiative and judgment in setting up meals and utilizing lefto vers to avoid waste
• 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
• Estimate quantities of food required and apportion ser vings while monitoring portion-controlled guidelines for individual residents
• 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

Kitchen Duties :

Comply with meal schedules

Maintain and use equipment and supplies

Work cooperatively with other staff and departments

Wash pots, pans, and other equipment as used

Responsible for supervision of other food service e mployees in absence of the Executive Chef

All other duties as requested

TALENT : Executing

Demonstrates resourcefulness

Detail oriented and follow through

Ability to prioritize and multi-task priorities

Relationship Building

Work well with people including staff, residents, families

Enjoy working with older people

Demonstrates friendliness and enthusiasm

Have a caring attitude and sincere interest in others

Demonstrates honesty

Influencing

Communicates clearly and effectively

Strategic Thinking

Displays creativity

Curiosity and desire to learn

SKILLS AND KNOWLEDGE :

Ability to prepare and cook a variety of foods in large quantities

Aware of special diets, seasoning requirements, cooking times, temperature controls

Ability to estimate quantities of food required , limit waste, utilize leftovers while serving attractive, appetizing meals

Serve safe certification

EDUCATION AND EXPERIE NCE :

Education : High School Diploma or GED preferred Experience : Previous experience in the dining department of a senior care community preferred

PHYSICAL DEM ANDS :

Frequent walking per shift

Frequent standing per shift while preparing and serving food

Lifting 1- 20# frequently , 21-35# occasionally, 36 - 70# rarely

Bending and reaching, squatting and kneeling, crawling and climbing

Extreme hot and cold temperature changes

Use of large and small kitchen equipment

CLASSIFICATION :

Non-Exempt

WORK AREA AND ENVIRONMENT :

Kitchen, freezers, refrigerators, loading dock, dining room

STANDARDS :

Standards : State Health Department Regulations

OTHER :

Reports to Executive Chef

Department-Dining