Cook | Full Time

Cook

The Cook prepares meals according to approved menus and recipes, taking into account the special dietary needs of residents living in the community. In the absence of the Dining Services Director the cook supervises dietary staff to ensure efficient operation of the kitchen at all times.

Responsibilities

• Prepare and present menu items according to standard recipes.
• Maintain a clean and orderly work area at all times, including floors.
• Participate in weekly cleaning routines planned by the Dining Services Director.
• Report faulty equipment, broken or chipped tableware, and food trays to the supervisor and remove these items from meal service.
• Report incorrect refrigerator and freezer temperatures to the supervisor immediately. Temperatures must be recorded two times per day.
• Ensure all leftover food is properly cooled, stored, identified, and dated.
• Observe good safety practices at all times.
• Monitor and control portion sizes to minimize food waste.
• Remove frozen food items from the freezer for next-day or next-meal preparation and begin preparation for the next day's meal.
• Make appropriate menu substitutions when certain food items are not available. Substitutions may only be made with approval from the Dining Services Director.
• Supervise all assigned duties to ensure the kitchen is ready to provide meal service.
• When working the evening shift, ensure the kitchen area is clean and ready for next-day operations.
• Take and record food temperatures three (3) times daily.
• Attend all required in-services and staff meetings.
• Become familiar with the specific requests and diets of each resident.
• Remain alert for changes in residents' dietary needs, as well as their likes and dislikes.
• Be courteous and polite to all residents, visitors, and staff.
• Follow confidentiality policies regarding the release of resident information.
• Supervise dietary staff in the absence of the Dining Services Director and Dining Services Supervisor.
• Assist in training new dietary employees.
• Conduct in-services and training at the direction of the Dining Services Director.

Requirements

• Must have experience in dining services.
• Must be ServSafe certified or willing to complete certification within 60 days of hire.
• Must have a basic understanding of food service operations, including familiarity with the duties of other dietary positions.
• Must possess the ability to read, write, and perform simple calculations.
• Must be able to learn quickly and apply principles

Why Harmony?

• 401k + Fulltime & Part-time Benefits Packages
• Training, Development & Career Laddering
• Great work-life balance
• Flexible Scheduling