COOK

Reporting directly to the Food Service Director and Supervisors he/she must have culinary training and food production experience. He/she must be very people oriented and have great customer service skills. He/she may assist with menu writing, preparation and serving quality, fun and creative culinary items to the resident dining room.. This position demonstrates to the other production staff the art of creating and presenting culinary fare. This position also conducts specific kitchen tasks, including recipe management, food preparation, general sanitation, food production record-keeping, safe equipment operation, utilizing HACCP guidelines and adhering to strict food serving timetables throughout the day. Plans special meals and events for the Residents Cooks according to menus, special dietary or nutritional restrictions, and numbers of portions to be served. Clean and inspect equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation. Direct activities of one or more workers who assist in preparing and serving meals. Bake breads, rolls, and other pastries. Clean, cut, and cook meat, fish, and poultry, vegetables, soups, etc. following recipes accurately. Compile and maintain records of food use and expenditures. Requisition food supplies, based on estimates of future needs. Monitor menus and spending in order to ensure that meals are prepared economically. Must be able to cook a wide variety of food items within a strict production timetable. Operates various kitchen cooking equipment in a safe and efficient manner. Follows Board of Health, HACCP regulations for handwashing, safe food handling and storage in accordance with general kitchen sanitation procedures. Performs regular food tasting of menu items produced. Monitors and records food temperatures for each meal service. Accurately maintains the standard recipe file, food production work sheets, meal counts, usage figures and leftover utilization reports. Assists co-workers as required on other food preparation tasks, equipment cleaning, trash removal and additional housekeeping activities essential to maintain a clean, neat and orderly work environment. Performs other duties as requested or required. Requirements Educational Attainment Either achieved or working on Degree of Certification in Culinary Arts. Licensure/Certification HACCP Certification and ServSafe Training a plus. CDM, chef certification Specialized Knowledge/Skills Knowledge of basic math skills to perform recipe conversions of weights and measures for large quantity food production. A good understanding of safety and sanitation guidelines as related to proper food handling practices as dictated by government regulations. Strong knowledge base of quality food preparation and presentation techniques. Excellent customer service skills Kind & Length of Experience knowledge of restaurant type service and presentation skills skills.