Position Summary A cook assumes a pivotal role in enhancing the dining experience for residents, contributing to a positive atmosphere by consistently providing nutritious and expertly-prepared meals within a secure and inviting environment. Operating under the overall supervision of the Sous Chef, the cook is tasked with daily food preparation, serving, and presentation, aligning with daily requirements, catering events, and weekly menu specifications. This role adheres strictly to established procedures, guidelines, and recipes. It is the initial classification of a two-tier system, with the Cook Lead distinguished by lead authority. Essential Functions Monitor all food products and plates put out of the kitchens including the salad bar and catered functions to ensure food preparation, appearance, quality and presentation meets La Posada and professional standards and have an appealing appearance and is delivered on a timely basis. Ensures the presentation and flavors of all cooked items meets or exceeds La Posada standards. Reads daily menus to ensure cooking times are coordinated for timely preparation of all food products. Washes, cuts and prepares food for cooking. Cooks a large variety of foods; prepares salads and other food items. Record food inventory controls. Ensures leftovers are properly stored and kitchen is ready for preparation of next meal. Verifies food is cooked satisfactory in both quality and quantity prepared. Assists in establishing new items and menus. Measure and mix ingredients to form entrees and dishes, following recipes. Observe and monitor cooking or baking process to identify needed adjustments. Tests cooked or baked goods by taste, quality and smell. Use a variety of kitchen tools, including ovens, stoves, grills and cutting tools. Operates, cleans, sanitizes, and maintains kitchen equipment used in cooking production. Maintains work and storage areas including but not limited to walls, ceilings, floors, and other structures. Maintains written records of usage and inventory and production as required. Maintain various log books as necessary. Monitors food costs. Aids in product transportation and distribution as directed and required. Follow all safety guidelines in regard to food and physical safety. May develop new recipes. Attend weekly departmental staff meetings and other related meetings and in-services as required. Respond to general questions from staff and residents. Provide stellar customer service that meets or exceeds the expectations of external and internal customers. Respond to emergencies providing help requested. Ensure compliance with all applicable polices, procedures and regulations. Perform other duties as assigned. Reasonable Accommodations Statement To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions Competencies Knowledge of food safety/sanitation standards. Knowledge of high quality production cooking in a high volume restaurant setting. Experience with the Ability to organize and prioritize own work schedule on short-term basis. Ability to make appropriate decisions given the situation to meet production standards. Ability to organize, prioritize and complete multiple tasks. Ability to apply attention and focus to assigned tasks. Experience of the proper operations of commercial kitchen equipment utilized in a cooking operation. Good oral and written communication skills and the ability to establish and maintain effective work and customer relationships. Highly organized with an attention to details, ability to multi-task. Speaks, reads and writes Basic English. A valid State Motor Vehicle Drivers License. Proper operation of commercial kitchen equipment utilized in a cooking operation. ServSafe food safety certified or ability to obtain certification. Ability to follow written recipes in English as well as writing reports and measuring inventory use. Current knowledge of safety and sanitation regulations. Ability to understand, remember, and apply oral and/or written instructions or other information. Ability to understand, remember, and communicate clearly and in a timely manner routine, factual information. Skills and Abilities One year experience in production cooking in a high volume restaurant setting as a full-service Cook or equivalent knowledge and experience