Cook

Cook

Under general supervision of the Executive Chef or General Manager the Cook performs a variety of duties involving food preparation and cooking. The Cook will possess a genuine interest in and concern for geriatric, chronically ill and/or disabled persons.

A working knowledge of the practices and procedures in cooking and food preparation techniques. A professional appearance is to be maintained at all times. Must be able to fluently communicate in or to take or give direction or guidance in the English language.

Essential Functions

1. Regular attendance is considered an essential function of this position and is necessary for the efficient operation of the business
2. Provides assistance in food preparation, cooking and meal service utilizing approved and required tools and methods.
3. Cuts and prepares meats and vegetables.
4. Inspects deliveries ensuring proper items and quantities are delivered and that temperatures are recorded and handling procedures are adhered to regarding safe food handling and sanitation procedures.
5. Tastes and smells prepared food to determine quality and palatability.
6. Maintains HACCP records on a daily basis, monitoring temperatures of hot and cold foods throughout food preparation and service including prior to, during & cool down to ensure established temperature goals are met.
7. Stores leftovers; plans for use of leftover foods in accordance with sanitation regulations.
8. Cleans equipment and work areas as assigned by supervisor or Lead Cook.
9. Keeps the supervisor informed with regard to the need for supplies and to any problems arising from the sanitation procedures.
10. Assists with various duties relating to special activities and functions.
11. Ensures that the production area has been secured at the end of the shift. All equipment and lights are turned off and all doors and gates are locked.
12. Practices a safety first attitude reporting any unsafe behavior or working condition in accordance with Glencroft Safety Policies and Procedures.
13. Cleans and sanitizes work area and equipment as assigned.
14. Attends departmental staff meetings, in-services and other related meetings as required.
15. Assigns duties to the other production staff to prepare foods and perform sanitation duties as needed.
16. Performs other duties as may be assigned.