Cook

Cook (NO LATE NIGHTS)

The Cook assists the Chef in preparing food in accordance with the approved menu, current standards, guidelines, and regulations.

Primary Responsibilities:

1. Report to work on time every day as scheduled and ready to carry out duties.
2. Must be able to react to changes in schedules in a productive manner.
3. Must be alert and able to identify a safety hazard should one occur, in order to avoid it and to report it immediately to the appropriate person or if directed to take corrective measures to eliminate the hazard.
4. Prepare and serve meals at 8 am, Noon, and 5 pm. (times subject to change)
5. Be able to follow written menus and make menu suggestions, using all food groups
6. Make sure all used leftovers are covered, labeled, dated and stored in proper place
7. Know state and local food service regulations i.e. including but not inclusive to:
• Keep thermometers in place and follow state regulations regarding temperature.
• Any food product out of original wrapping is dated and labeled.
• Be aware and follow all state required rules regarding preparation, storage, serve and planning of all foods.
• Know proper cleaning procedures.
8. Making mealtimes enjoyable by being attentive to the needs of the residents and treating them with kindness.
9. Eliminate food waste.
10. Participate in checking food and supply inventories weekly and submitting list in a timely manner.
11. Know residents' food likes and dislikes so as not to serve meals not preferred.
12. Daily clean kitchen, dining room and pantry.
13. Make a priority or portion control and cost; eliminate waste.
14. Must be able to work with various products such as cleaners.
15. Perform additional tasks as assigned by management or as the situation requires.

Physical/Sensory Requirements:

1. Stands and walks short distances most of the working day.
2. Stoops, reaches, and lifts kitchen equipment and supplies.
3. Handles and manipulates equipment in supervising, demonstrating, and assisting food preparation and serving.
4. Tastes and smells food to determine its quality and palatability.
5. Must be able to relate to and work with ill disabled elderly, emotionally upset and at times hostile people.
6. May be required to lift, pull, and move equipment, supplies, etc. more than 50 lbs.
7. Must be able to assist in the evacuation of residents.
8. Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents and staff.

Must be in good general health and demonstrate emotional stability.

Qualifications:

1. Must have compassion and a desire to meet the nutritional needs of the frail elderly.
2. Must have a general knowledge of basic food groups.
3. Ability to read and follow recipes.
4. Knowledge of food preparation, sanitation, and hygienic methods.
5. Be able to cook a variety of foods.
6. Be familiar with cooking times and seasonings.
7. Knowledge of low sodium, low cholesterol, and ADA diets.
8. Have a desire to service food that is palatable and pleasing in appearance.
9. Ability to work cooperatively with staff, residents, and families.
10. Must be able to function in an independent work environment.
11. Must be able to handle complaints graciously and to take correction maturely.
12. Must be honest and trustworthy.
13. Must have a food handlers' certificate or be able and willing to acquire within first two weeks of employment.

Equipment Used: Including but not limited to; Oven, Cook Top, Convection Oven, Dishwashers, Cooking Utensils.

Line of Authority: The Cook reports directly to the Executive Director.

Enriched Senior Living is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.