A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
Help provide for the nutritional needs of our residents and staff. In this role, you will cook and serve food that follows specific, predetermined standards and nutritional or dietary guidelines. This role is essential to the health of our residents and staff.
Minimum Qualifications:
Education:
High School Diploma or equivalent to (REQUIRED). Food Handler s
Card Experience:
Minimum of 1 year experience with food preparation and nutrition Experience in elderly care or cooking for individuals with strict dietary restrictions is highly desirable.
Other Qualifications Required:
Ability to communicate clearly in both oral and written forms using the English language. Ability to respond to common inquiries or complaints from residents, patients, physicians, peers, regulatory agencies, or members of the business community. Ability to work independently.
Specialized Skills:
Demonstrated strong customer service and communication skills. Organizational and time management skills Proficient computer skills Possess a strong work ethic and high level of professionalism A team player who handles multiple projects simultaneously in fast paced environment
ESSENTIAL DUTIES AND RESPONSIBILITIES
Operate mixers and manage ingredients to meet product quality and uniformity standards. Provide attention and compassion to all resident's. Train with dietitan, manager and staff members on dinning facility services and organization. Utilize a broad range of culinary skills to include grill and saute as well as salad and deserts. Make sure food is prepared within the guidelines of ServSafe and residents' with special needs are tend to. Prepare breakfast, lunch and dinner for residents according to SERVSAFE and HAACP procedures and standards on a daily basis. Collaborate and supervise other workers in the preparation, cooking, garnishing, presenting, and coordinating of food and activities. Collaborate with cooks and other workers in the preparation process, cooking, garnishing, and specialize in large quantities of food. Interview patients and family members according to nutrition care plan under supervision of dietitian or non-commission officer. Assist with food preparation and serving, assist with kitchen clean-up and groceries. Prepare food for the line during downtime, and do saute and expo when the rush hits. Lead line cook, expo, fry to grill and floater as needed if over staff for the day/night.
Physical Requirements:
Ability to lift and carry cleaning supplies and equipment (usually up to 25-50 lbs.). Stand and walk for extended periods to perform cleaning and sanitizing tasks. Capacity to operate equipment (such as floor buffers) and make repetitive motions while bending, walking, lifting, standing, reaching, and twisting.
