Cook/server/ housekeeping

Position Description

Cook- Senior Site

Primary Function:

The primary purpose of the Cook is to prepare food for residents in the senior living communities in accordance with federal, state and local guidelines and regulations. The Cook follows all policies and procedures established by the Chef Manager and Lockwood Management.

Typical Duties:

• Prepare menu items, garnishments and desserts following preparation sheets and provided recipes.
• Create and maintain a customer centered service culture by demonstrating proactive hospitality with prospects, residents, family members and fellow community associates.
• Ensure meals are plated in an appealing manner and follow standards set forth by Chef Manager.
• Ensure that all food preparation is done in accordance with federal, state and local guidelines, as well as Lockwood Services standards.
• Complete and record food temperature checks in accordance with Lockwood Services standards.
• Follow food safety and sanitation rules and practices, ensuring work area and equipment are properly cleaned and sanitized.
• Meet with Chef Manager on a regular basis to discuss service and improve as appropriate.
• Complete all opening and closing duties as assigned, including advanced food preparation and cleaning procedures.
• Know and participate with all safety procedures, including fire safety and evacuation.
• Participate in all assigned education and training programs.
• Maintain clear lines of communication.
• All other duties as assigned.

Skills and knowledge necessary for satisfactory performance include but are not limited to:

• High School Diploma or GED required
• Must be a minimum of eighteen (18) years of age
• Culinary training preferred
• Servsafe certification (or prior certification) preferred
• Ability to relate to seniors in a courteous, understanding and cooperative manner
• Knowledge of proper lifting, bending, pushing and pulling
• Capable of standing and maneuvering on a tile floor for an 8 hour shift and dexterity to use all standard kitchen equipment.
• Capable of carrying and balancing a 10-15 pound tray; pushing and moving items up to 50 pounds.
• Knowledge and understanding of cleaning chemicals and required precautions.