Cook - Assisted Living

Cook

The Cook prepares food in accordance with menus, diet specifications, resident preference, and sanitary practices under the supervision of the Food and Nutrition Services Manager or Dining Services Manager.

Essential duties and responsibilities include:

• Preparing, cooking, and serving food in accordance with the menu and food and nutrition standards, including presentation, taste, and texture.
• Ensuring foods are cooked and held at the appropriate temperatures and recording food temperatures throughout the cooking and holding process.
• Partnering with supervisor to review menus and record necessary substitutions.
• Ensuring that food supplies are available and prepared as needed for upcoming meals and notifying supervisor of needed supplies.
• Maintaining a clean and safe work area, cleaning spills, and assisting in daily or scheduled cleaning.
• Ensuring proper storage, rotation, preparation, and labeling of food in accordance with Federal, State, and local guidelines and Prestige policy and discarding outdated food.
• Partnering with dietary staff to ensure equipment is working properly and at the appropriate temperature and reporting faulty equipment immediately.
• Following facility fire safety, infection control, and hazardous chemical practices and promptly reporting any unsafe conditions.
• Assisting in planning and preparing food services for special meals, events, and parties as needed.
• Assisting in storing incoming food and supplies as assigned.
• Attending and participating in training, in-services, and staff meetings.
• Performing other duties as assigned.

Company wide responsibilities include demonstrating core values of respect, integrity, commitment, and trust, supporting a dignified and caring atmosphere with residents, residents' families, visitors, and staff, protecting privacy and confidentiality of information pertaining to residents, team members, the department/center/community, and company information and records, and maintaining a safe and secure working environment and practicing safe working habits.

Qualifications and experience include a minimum of one year experience cooking in a restaurant or the dietary department of a hospital or similar environment, general kitchen/dietary experience may be considered in lieu of direct cooking experience, and required State certification or food service license.

Education includes a High School Diploma, GED, or equivalent knowledge and skills obtained through a combination of education, training, and experience.

EOE/M/F/VETS/DISABLED At Prestige, it is our promise to personally touch lives every day. It is a philosophy of caring based on our core values of integrity, trust, commitment, and respect, that are at the center of all that we do. We are committed to a diverse and inclusive workforce that represents all of us, coming from different experiences, cultures, backgrounds, and viewpoints. Inclusion is the way we treat one another and how we celebrate what makes us different. Prestige is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.