Cook

CookThe 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 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.KEY RESPONSIBILITIES:Food 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 leftovers 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 servings 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 employees in absence of the Executive ChefAll other duties as requestedTALENT:ExecutingDemonstrates resourcefulness

Detail oriented and follow through

Ability to prioritize and multi-task priorities

Relationship BuildingWork 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

InfluencingCommunicates clearly and effectively Strategic ThinkingDisplays creativity Curiosity and desire to learnSKILLS 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 EXPERIENCE:Education: High School Diploma or GED preferred Experience: Previous experience in the dining department of a senior care community preferredPHYSICAL DEMANDS: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 equipmentWORK AREA AND ENVIRONMENT:Kitchen, freezers, refrigerators, loading dock, dining roomSTANDARDS:Standards: State Health Department RegulationsOTHER:Reports to Executive ChefDepartment-Dining