Dining Room Cook

Job Description

Job Description

Summary: Responsible for performing cooking procedures which eventually satisfy our residents through preparation and cookery which produces food in excellence for taste, quality, and presentation. Maintains, at all times, our facility in an attempt to satisfy all health department regulations, as well as immediate needs to our residents as needed. All kitchen staff must wear hair restraints and slip resistant shoes. Must meet all health requirements, background checks, and complete all ALF training programs. Leads by example exhibiting through company core values. All kitchen staff must attain a Serv Safe Food Handler Certificate.

Duties and Responsibilities include the following.  Other duties may be assigned.

1.    Possesses basic classical food knowledge. *

2.    Prepares food and coordinates food services for special events when needed. *

3.    Shows up prepared to the workstation daily with proper dress code at designated time. *

4.    Cooks should have all kitchen procedures memorized before entering the work area. *

5.    Cools down all foods according to HACCP regulations. *

6.    Adheres to a daily prep list, formed by your supervisor. *

7.    Adheres to workstation being checked by leadership before exiting shifts. *

8.    Maintains Providence Living guests as number one priority. *

9.    Maintains HACCP regulation standards, physically in the work areas and theoretically on noted documents. *

10.  Adheres to list of safety criteria that is issued as safety is a must in all work areas. *

11.  Receives all goods and performs the proper placement and storage. *

12.  Maintains Providence Living grooming standards in the employee handbook, including, but not limited to body piercings and tattoos. *

13.  Performs in a teamwork setting in the dining room as needed. All associates must be adaptable to job duties which occur, when our team needs assistance, teamwork is an essential aspect of the Providence Living culture.

14.  Maintains the cleanliness of all refrigerator units in the kitchen and upstairs kitchen.

15.  Spend time bending or twisting body in repetitive motions.

16.  Spends time using hands, to handle, control, or feel objects, tools, or controls.

17.  Spends time walking, standing, and running.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Language Ability:

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Math Ability:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability:

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Computer Skills:

To perform this job successfully, an individual should have knowledge of simple reading of word documents on recipe cards, and ability to read POS documenter and able to translate to cookery.

Education/Experience:

High school diploma or general education degree (GED); or six months prior experience in a food service department preferred, and large volume cooking a plus.

Specialized Training:

·         2-3 years’ experience in a facility providing high end foods, and quality classical service

·         Basic knowledge of all stations including sauté, grill, fry, and expo

·         Good general knife skills, to perform diverse tasks, brunoise, julienne, and mirepoix cuts, which carry many prep duties

·         HACCP preferred candidates, who have performed these critical control points through documentation

Certificates and Licenses:

·         CPR training

·         All ALF requirements

·         Serv Safe food handlers training

Equipment:

·         Meat slicer

·         Robot coupe

·         Electric stove

·         3-speed 20-quart mixer

·         Rational oven

·         Refilling documenter machine with paper

·         Mandolin

·         Use of all knives

·         Steam tables

·         Dish machine

·         Fryer

Knowledge, Skills, and Other Abilities:

·         Must have compassion for and desire to work with elderly

·         Must demonstrate the ability or work responsibility, as a team member as well as an individual

·         Ability to communicate effectively with residents, families, staff, vendors and general public

·         Must be honest, fair, dependable, respect confidentiality, and the rights and privacy of others

·         Must practice and promote Providence Policies, Mission Statement, Core Values, and Founding Principles

·         Hot and cold food experience in multiple stations a plus

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, use hands, reach with hands and arms, talk or hear, and taste or smell. The employee is frequently required to climb or balance, stoop, kneel, crouch or crawl, and talk or hear. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and peripheral vision.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to humidity in the kitchen from equipment and working near hot equipment. The employee is frequently exposed to wet or humid conditions (non-weather), work near moving mechanical parts, work in high, precarious places, fumes or airborne particles, outdoor weather conditions, extreme cold (non-weather), extreme heat (non-weather), risk of electrical shock, and vibration. The employee is occasionally exposed to work with explosives.

Join the Providence Living team and be part of a community that values compassion, service, and excellence.

Job Type: Full-time

Benefits:

• 401(k)

• Dental insurance

• Food provided

• Health insurance

• Paid sick time

• Paid time off

• Vision insurance

Work Location: In person

The noise level in the work environment is usually loud.