COOK

Position DescriptionResponsible for preparing and serving meals according to the menu, monitoring methods of food handling, preparation, meal service, and equipment cleaning. Safely and efficiently provides nutritionally appropriate food to residents for the purpose of maintaining and enhancing their overall health. Ensures the provision of quality food service and nutrition care in accordance with Federal, State and Local regulations.Principal ResponsibilitiesPrepares meal items according to planned menus and standardized recipes; refers to supervisor or dietitian the need for menu changes.Reviews menus, resident census information, production guides and pre-prep sheets to determine type and quantities of food to be prepared.Prepares food according to safe food handling guidelines per company policy and procedure and state and federal codes and regulations.Assists with food ordering, storage and preparation as designated by the supervisor; Prepares food in a timely manner to preserve food quality and serve meal on time.Maintains standards for food preparation and quality of food service; uses nutritionally equivalent substitutes when required; Follows standardized recipes.Operates a variety of kitchen utensils and equipment such as blenders, mixer, food slicer, steamer, food processor, convention oven, range and tilt skillet; Bakes, roasts, broils, and steams food items to prepare for consumptionPrepares consistency modified and diet foods appropriately; Prepares and assists with special function meals.Completes pre-preparation as needed or assigned including washing, peeling and cutting vegetables and fruits to prepare for use; Slices meat and measures or weighs for menu compliance and nutrition accuracy.Prepares and serves food attractively using gravies, sauces and garnishes as on menu; Tests and observes food by tasting for palatability.Monitors and records food temperatures prior to meal service.Makes and records menu changes under the direction of the supervisor; Uses nutrition equivalent substitutes when required and refers to supervisor or registered dietitian for approval.Uses proper hand washing techniques; Thaws foods appropriately; Stores food using correct packaging and labeling; Uses gloves appropriately and changes when required; Checks refrigerators and freezers for correct temperatures.Follows the cleaning schedule; Cleans the equipment and work area after each use; Sweeps and mops kitchen floors when assigned; Takes trash to dumpster if assigned; Washes pots and pans when assigned.Assumes responsibility for meeting meal schedules.In the absence of the Dietary Manager, Dietary Aides are accountable to the Cook.Other duties, responsibilities and activities may change or assigned at any time with or without notice.QualificationsHighschool diploma or equivalency preferred.Two years as cook in a large-scale cooking operation, preferred.One year’s work experience in long term care preferred.Priority Management Group, LLC is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, creed, color, religion, alienage or national origin, ancestry, citizenship status, age, disability or handicap, sex, marital status, veteran status, sexual orientation, genetic information, arrest record, or any other characteristic protected by applicable Federal, State or Local laws. Our management team is dedicated to this policy with respect to recruitment, hiring, placement, promotion, transfer, training, compensation, benefits, employee activities and general treatment during employment. Management Group, LLC is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, creed, color, religion, alienage or national origin, ancestry, citizenship status, age, disability or handicap, sex, marital status, veteran status, sexual orientation, genetic information, arrest record, or any other characteristic protected by applicable Federal, State or Local laws. Our management team is dedicated to this policy with respect to recruitment, hiring, placement, promotion, transfer, training, compensation, benefits, employee activities and general treatment during employment. #J-18808-Ljbffr Priority-Management