Cook Sacred Heart Assisted Living

LLC - 2.8

Center Valley, PA Job Details Full-time 1 day ago Qualifications Steam cooking Industrial food slicers Recipe adherence Temperature-controlled storage Staff supervision Food preparation for special diets Food heating Kitchen knives Labeling Food portioning Adhering to dietary requirements Food service inventory management Refrigerators Commercial freezers Managing kitchen staff Oven and range use Kitchen equipment maintenance Restaurant supply ordering Dishwasher Entry level Addressing dietary restrictions in food service Kitchen organization

Full Job Description Title:

Cook II Reports to :

Culinary Services Director Executive Chef/Production Supervisor Administrator Summary:

To carry out necessary production and preparation required to fulfill menu. Assist in supervisor of staff and total operations, while maintaining quality and consistency of all aspects of food service from ordering to preparation and serving of food.

Responsibilities:

The cook shall perform duties relative to the attractive, wholesome preparation and service of food items. The cook is directly responsible to the Culinary Services Director and Administrator.

Specific Duty:

a. By using the daily menu and production sheets, gather all goods necessary for preparation of daily menus. b. Perform all duties necessary to prepare the food for service according to the prescribed menu and recipes. c. Serve food from the steam table, keeping careful watch on portion control and special diets. d. Maintain all equipment and food storage areas, refrigerators and freezers. e. Store, label and date all unused items in the appropriate storage areas. f. Plan with Administrator for the use of leftovers. g. Check plates at the end of the service line for completeness. h. Maintain adequate supply of food at the correct temperatures on the service line. i. Perform other duties as assigned by the Administrator/Culinary Service Director/Executive Chef. j. Report broken or faulty equipment to the Administrator/Culinary Service Director/Executive Chef. k. Track inventory and communicate low stock levels pertinent to menu fulfillment, and the ordering of said stock item. Equipment Necessary to Operate to

Perform Essential Functions:

a. Oven and stove. b. Steamer. c. Knives. d. Refrigeration. e. Slicer. f. Steam Bar. g. Dishwasher. h. Toaster. i. Microwave.

Working Conditions/Environmental Exposures:

Exposed to Kitchen Machinery, Hot Grills, Ovens, High Noise Level at Peak Times, and Slight Exposure to Cleaning Chemicals.