Cook

Cook The Cook will prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals. Meals prepared include meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures. Key Responsibilities Handle and prepare food that is palatable, appetizing, and attractive. Establish practice of serving hot food hot and cold food cold. Cook a variety of foods in large quantities. Be familiar with seasoning and cooking time required. Be aware of cooking characteristics of various cuts of meats, fish, and fowl. Kitchen Duties Prepare foods for cooking: peel, wash, trim, and cut vegetables and fruit; wash, cut, debone and trim meat, fish, and fowl. Cook food: bake, roast, stew, and steam‑cook meats, fish, and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces, and soups. Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages. Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste. Follow standard recipes but make independent decisions in line with current experience. Understand importance of proper food‑handling techniques and hazards of improper food handling. Estimate quantities of food required and apportion servings while monitoring portion‑controlled guidelines for individual residents. Taste, smell, and observe food to ensure conformity with recipes and appearance. Serve food according to dietary guidelines, checking each tray for completeness and accuracy. Talents Executing. Demonstrates resourcefulness. Detail oriented and follow through. Ability to prioritize and multi‑task priorities. Relationship building: work well with people including staff, residents, families; enjoy working with older people; demonstrate friendliness and enthusiasm; have a caring attitude and sincere interest in others; demonstrate honesty. Influencing: communicates clearly and effectively. Strategic thinking: displays creativity; curiosity and desire to learn. Skills and Knowledge Ability to prepare and cook a variety of foods in large quantities. Aware of special diets, seasoning requirements, cooking times, and temperature controls. Ability to estimate quantities of food required, limit waste, and utilize leftovers while serving attractive, appetizing meals. Serve safe certification. Education and Experience Education: High School Diploma or GED preferred. Experience: Previous experience in the dining department of a senior care community preferred. Physical Demands Frequent walking per shift. Frequent standing per shift while preparing and serving food. Lifting 1-20# frequently, 21-35# occasionally, 36-70# rarely. Bending and reaching, squatting and kneeling, crawling and climbing. Extreme hot and cold temperature changes. Use of large and small kitchen equipment. Classification Non‑Exempt Work Area and Environment Kitchen, freezers, refrigerators, loading dock, dining room. Standards State Health Department Regulations. Other Reports to Executive Chef. Shift Hours: Monday – Friday: 5:30 am – 1:30 pm. Department: Dining. #J-18808-Ljbffr