Purpose:

The Cook's primary purpose is to prepare food in accordance with current applicable Federal, State and local standards, guidelines and regulations, as well as in accordance with the policies and procedures established by the facility. The cook assures that quality food is served at all times to the residents of the facility.

Reports to:

Director of Dining Services Primary Job Duties, under the direction of the

Executive Chef and Sous Chef:

1. Review menus prior to preparation of food and ensures that menu items are ready and available. 2. Prepares meal in accordance with planned menus and ensures meals are palatable and appetizing in appearance. 3. Prepares food for therapeutic diets and special diets as directed. Follows portion control procedures, standardized recipes and special diet orders. 4. Prepares food in accordance with sanitary regulations, as well as facility established policies and procedures. Assists with daily and scheduled cleaning duties. 5. Follows safety regulations at all times and follows established Infection Control and Universal Precautions policies and procedures. 6. Assists in maintaining food storage areas, food preparation areas and other kitchen areas in a clean and properly arranged manner. 7. Disposes of food and waste in accordance with established policies. 8. Assists in inventorying and storing incoming food, supplies, etc., as necessary. 9. Employee is responsible to maintain daily temperature logs including but not limited to the following. Refrigeration, Freezers, Sanitation, Receiving, all Food Logs. 10. Employee is responsible for proper stock rotation in accordance with FIFO standards (First In First Out) 11. Employee is responsible for maintain accurate labeling procedures in accordance with facility standards as set forth by management. 12. Employee is responsible for maintain daily sanitation standards in accordance with facility and HACCP standards. 13. Any additional tasks delegated by management to be recognized and handled in a timely manner. 14. Keeps privileged information about residents confidential according to HIPAA guidelines. 15. Upholds Laurel View Village's Code of Conduct and follows Corporate Compliance guidelines, per the LVV Employee Handbook.

Working Conditions:

1. Must be able to work effectively in stressful situations. 2. Is subject to warm conditions when cooking, and cool/cold conditions when entering freezer areas or other refrigeration areas. 3. Sits, stands, bends, lifts and moves throughout kitchen during work day. 4. Is subject to falls, burns from equipment, odors, etc.. throughout the work day. 5. May be exposed to infectious waste and diseases including COVID, HBV and HIV. 6. May be required to work after regular work hours, on holidays and weekends. 7. May be required to work on shifts other than the one initially hired for. 8. Employee is responsible for following his/her posted bi-weekly schedule via management. Please note the seven-minute grace period for punching in prior and after your shift. 9. All overtime must be approved by on duty manager

Qualifications:

High School Diploma or GED. Serv-safe Certification (Pre or Post Employment) 2 years experience in institutional or quantity cooking. Efforts have been made to develop a complete job description; however, please be aware that the duties and requirements listed herein are not the only duties which you may be required to perform. The omission of specific statements of duties does not exclude them from being assigned to you if the work is similar, related, a logical assignment to the position, or is necessary in an emergency situation.

EQUAL OPPORTUNITY EMPLOYER

Job Types:

Full-time, Part-time Benefits:

Dental insurance Disability insurance Health insurance Paid time off Vision insurance

Work Location:

In person