Cook Purpose:

The cook is responsible for participating in the planning, preparation, cooking and plating of meals. The cook will support the cleaning, training and inventory needs of the department, and will serve as a resource for other staff members. The cook may also be called upon to provide leadership support in the absence of the Director of Dining, and/or to provide general operational support. Success will be measured by resident satisfaction, adherence to Policy and Procedure, organization, accuracy, cleanliness, attitude and product quality.

Scope & Status:

Non-Exempt/Hourly The Cook reports directly to the Director of Dining Services. In the absence of the Director of Dining Services, the Cook reports to the Dining Room Coordinator.

Relationships:

Interacts with: a. All department staff which includes cooks, dietary aids, servers and dishwashers b. Consultants and/or Vendors c. Residents, family members, support groups and referral sources d. Federal, County, State and City officials

Qualifications:

To perform this job successfully, an individual must have the ability communicate effectively with management, co-workers, residents and resident families and have knowledge of basic math skills and the ability to develop, read, and execute recipes. An individual must also prove commitment to the delivery of world class service and products, have the ability to motivate staff to do the same, and have the ability to present a professional image at all times in accordance with company standards. An individual must be able to follow prep and order sheets, identify food product, a strong knowledge of food fabrication, and cooking methods. Experience with inventory and cost control techniques is helpful. The ideal candidate will have had progressive leadership responsibilities in an upscale senior living /resort food and beverage operation with exposure to both a la cart and banquet dining service style. The following certifications, training and diploma are required: High School Diploma; A two

• year culinary degree, at least 2 years of related culinary experience in a full-service restaurant, preferably in a fine dining/upscale setting, ServSafe Certification, current CPR and First Aid training.

Areas of Responsibility:

1. Planning Preps and plans meals according to the established menus, production lists, and recipes. Assists in the preparation and serving of meals related to family gatherings, private dining, marketing events and special activities. Demonstrates a sense of urgency and accomplishes a reasonable amount of work within established timeframes. Ensures that kitchen is on schedule, pre-plating cold foods, prepping for upcoming services, prepping for ala carte menu. Demonstrates proficiency in preparing meat and seafood. Demonstrates understanding of cooking vegetables. Able to prepare most hot and cold sauces and dressings. Understands balance of flavor. Does not over or under-season. Demonstrates appropriate knife skills. Understands various knives and their purposes. Uses correct knife for task at hand. Uses sharp knives.

Modified Diets:

Demonstrates understanding low sodium, no sugar, mechanical soft, puree and chopped diets. Demonstrates a basic proficiency in baking and desserts. 2. Direction and Organizational a. Accepts delegated responsibilities in the absence of the Director of Dining Services. b. Demonstrates proper food safety at all times in the following areas: Utilizes time and temperature logs for hot and cold food storage Handles food safely Labels and dates all food Demonstrates proper cooling of hot foods Practices proper hand washing Wears gloves when handling RTE food Stores food properly in coolers Understands HACCP basics Effectively uses dish machine and three sink area Utilizes first in/first out inventory rotation Adheres to workplace hazardous materials system Promptly cleans spills and messes c. Ensures that plating of meals is completed in an efficient and organized manner. Presentation of food is professional. d. Consistently practices proper sanitization procedures and follows the cleaning schedule. Documents the completion of assigned daily cleaning tasks. e. Prepares meals in a cost-efficient manner. f. Participates in mandatory staff meetings. g. Utilizes effective and safe inventory and storage methods for food, paper products, dishes, serving utensils, cooking equipment and chemicals. h. Demonstrates cooking skills that promote resident satisfaction. i. Coordinates room and tray service (as well as guest meals) and ensures ancillary charges are provided to the office manager within company time frames. j. Performs additional tasks and duties as requested by the Director of Dietary Services and/or the Administrator to support the overall goals of the community and company. 3. General a. Reports to work on-time and works assigned shifts. b. Demonstrates positive communication skills with other staff members and residents. c. Reports to work in proper attire/uniform and wears name identification badge. 4. Regulation and Policy Compliance a. Ensures that Blake Management policies and procedures are followed. b. Maintains Federal, State, County and City regulations. c. Maintains a working knowledge and demonstrates acceptable performance skills in: 1. Resident rights and responsibilities. 2. Respect for residents' belongings. 3. Respect for residents' privacy. 4. Respect for residents' religious beliefs. 5. Respect for interpersonal relationships with family and other staff members.

Physical, Sensory & Mental Requirements:

Primary Physical Requirements:

1. Lift up to 10 lbs.: Frequently required to lift boxes and supplies during food preparation, plating, serving, storage, cleaning and stocking. 2. Lift 11 to 25 lbs.: Occasionally may be required when dealing with boxes, equipment and supplies. 3. Lift 26 to 50lbs.: May be required during the delivery of products and supplies and for the storage of inventory. Employee is to request assistance from other staff members. 4. Lift over 50 lbs.: May be required during the delivery of products and supplies and for the storage of inventory. Employee is to request assistance from other staff members. 5.

Reach above shoulder height:

Occasionally occurs when reaching for cooking items and supplies and when storing items in the cooler, freezer or pantry area. 6.

Reach at shoulder height:

Occasionally occurs when reaching for cooking items, supplies and when storing items in the cooler, freezer or pantry area. 7.

Reach below shoulder height:

Frequently occurs during meal preparation, cleaning, storing/stocking items and meal service. 8.

Push/Pull:

Occasionally required when assisting a resident in a wheelchair: which rolls easily across tile, vinyl or carpeted floor.

Hand Manipulation:

Grasping/Handling:

Frequently grasping while working with files, answering the phone, cooking, cleaning, storing and stocking.

Other Physical Consideration:

1.

Twisting:

Frequently may occur while cooking and cleaning. 2.

Bending:

Occasionally may occur while cooking, cleaning, storing and stocking. 3.

Squatting:

Occasionally may occur while communicating with a resident in a wheelchair and during cleaning and inventory duties. 4.

Kneeling:

Occasionally may occur while assisting with resident care. 5.

Stair Climbing:

Occasional. Elevators are available. 6.

Sit-to-Stand:

Frequent. 7.

Sitting:

Required for documentation, ordering, menu planning, inventory, invoice processing and occasionally when communicating with residents or during training meetings.

Work Surface:

Varies from concrete, carpeting, vinyl and tile surfaces. When seated, typically an office-type chair.

Cognitive and Sensory Requirements:

1.

Talking:

Necessary for communicating with residents, family members, staff, regulatory agencies and referral sources. Must be able to speak English fluently. 2.

Hearing:

Necessary for taking instruction from consultants and requests from residents. Must be able to understand English fluently. 3.

Sight:

Necessary for doing job correctly and effectively. Must be able to write and read English fluently. 4.

Smelling:

Smelling is required for detecting odors related to cooking, food safety, food preparation and/or general cleanliness. 5.

Reading and writing:

Necessary for written communication and following written instructions

Summary of Occupational Exposure:

Tasks performed by the employee may involve the following risks. Category I

• Job classification in which employee has occupational exposure to blood-borne pathogens. (Infrequent) Category II
• Activity performed without blood exposure but exposure may occur in an emergency situation. (Infrequent) Category III
• Task/activity does not entail predictable or unpredictable exposure to blood.

(Frequent)

Pay:

$16.00

• $18.

00 per hour

Benefits:

401(k) Dental insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Referral program Vision insurance

Shift:

Morning shift

Experience:

Restaurant experience: 1 year (Preferred) Shift availability: Day Shift (Required) Night Shift (Preferred) Ability to

Commute:

Little Rock, AR 72223 (Required) Ability to

Relocate:

Little Rock, AR 72223: Relocate before starting work (Required)

Work Location:

In person