Cook

Job Description

Job Description

Brookridge Retirement Community

TITLE: Cook                                                    RESPONSIBLE TO: Executive Chef, Sous Chef

JOB OBJECTIVE: Performs a variety of routine tasks and operations to prepare and cook food items as assigned for meal service. Follows standard practices and procedures in compliance with facility and regulatory agency requirements. Responsible for efficient operation of department and supervision of dietary staff.

• SCHEDULE:

  • Full time
  • NOT A SET SCHEDULE, OPEN AVAILABILITY IS A MUST
  • 6am-8pm, depending on the needs of the department
  • Weekend availability is a MUST

JOB QUALIFICATIONS/DUTIES:

1. *Prior experience as cook.
2. *Ability to read and follow recipes and food production records.
3. *Must be 18 years of age or above.
4. *Must be able to use the English language to satisfy the communications and record keeping requirements involved in the performance of this job position with or without reasonable accommodation.
5. Must maintain neat, well-groomed appearance adhering to dress code of the facility,
6. Must satisfy all established licensing and certification requirements applicable to this job position.
7. *Must be able to safely perform all essential job functions without harm to self or others with or without reasonable accommodation.
8. *Must comply with facility’s drug testing and substance abuse program and policies.

Supervision (Given and Received):

Given: Dietary Aides.

Received: Culinary Director

JOB RESPONSIBILITIES AND DUTIES:

1. Review menu, assembles food supplies and equipment for daily food production following instructions and assignment by lead cook or supervisor.
2. *Follows recipe and other production information to complete preparation of assigned menu items.
3. *Reads menu to determine food requirements and procedures food from storage.

1. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
2. *Bakes, roasts, broils and steams meats, fish, vegetables, and other foods.
3. *Observes and tests food being cooked by tasting, smelling, and piercing with fork to determine that it is cooked according to standard recipe.
4. *Prepares menu items such as vegetables, fish, meat, casseroles, soups and stews, using established food production systems and utilizing equipment such as kettles, ovens, deep fryers, and pressure steamers.
5. Follows instructions from lead cook or supervisor for batch cooking of daily menu items to facilitate uninterrupted efficient operation of tray-line, dining room, and other service areas.
6. Participates in monitoring of food quality, temperature, and accuracy.
7. Completes set up and placement of food items on patient/resident tray-line and other food service areas.
8. Assists, as directed, to facilitate the flow of work in the operations of kitchen procedures and food distribution.
9. Accurately records statistics to maintain the integrity of production systems.
10. Maintains proper care, maintenance, sanitation, and safety. Detects and reports spoiled or unattractive food or supplies.
11. Alerts lead cook or supervisor to problems or needs concerning equipment, food supply, sanitation, and safety. Detects and reports spoiled or unattractive food or supplies.
12. Maintains established department policies, procedures, objectives for quality assurance, safety, and infection control.
13. Attends all department in- service/orientation and other meetings as required.
14. Participates in educational programs or developmental in-services to improve skill level.
15. Complies with the retirement home's conduct policy.
16. Complies with all requirements of all Federal, State, and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and The Americans with Disabilities Act, as amended.
17. Cleans assigned areas following established cleaning procedures and schedules.
18. Supervises kitchen employees as needed and assures that all jobs are completed before employees leave for the day.

1. *Complete needed record keeping forms: substitution logs; temp-sheets; daily logbooks; sanitation sheets; and correctly uses time clock.
2. Assist in training of new employees.
3. Informs supervisor immediately of any equipment breakdowns.
4. *Routinely sweeps and mops work area. Must practice a "clean as you go" policy.
5. Follows directions for the safe and sanitary use of cleaning agents.
6. *Works tactfully and cooperatively with resident, families, visitors, and other staff throughout the facility.
7. Abides by department policies, practices, and standards of care.
8. Properly uses and cares for equipment and supplies.
9. *Follows all safety, security, infection control, universal precautions, and hazardous materials policies and procedures. Performs all tasks to assure resident personal safety and the protection of co-workers and facility property.
10. Knows and ensures that all resident rights are maintained at all times. Reports any violations or suspected deviations according to facility policy.
11. Maintains confidentiality of all resident care information,

• SCHEDULE:

  • Full time 
  • NOT A SET SCHEDULE, OPEN AVAILABILITY IS A MUST
  • 6am-8pm, depending on the needs of the department
  • Weekend availability is a MUST

At ThriveMore, we love supporting our team, as well as their families. Team members with preschoolaged children or grandchildren enjoy priority access to the Center for Thriving Children, a childcare center located just next door. We also offer a generous tiered childcare subsidy to help make high-quality care more affordable, giving you peace of mind while you’re at work.

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.