Cook II - ALF and Memory Care

Cooks are responsible for preparation of meats, vegetables, soups, sauces, etc. for three meals for both the Health Center and Independent Living Residents. Cooks are responsible for sanitary handling and preparation of food, using standardized recipes and meeting daily meal schedules and serving required portions, utilizing leftovers, caring for and cleaning equipment.

ESSENTIAL DUTIES & RESPONSIBILITIES

1. Prepares all soups, stocks, and sauces; boils, braises and roasts items as per standardized recipes. Prepares and serves all sauteed, fried, grilled, steamed, and baked items as per standardized recipes. Assures food production records and temperature logs are maintained. Prepares special therapeutic diet menus as prescribed by the Dietitian or Medical Department.
2. Prepares and serves all sauteed, fried, grilled, steamed, and baked items as per standardized recipes. Assures food production records and temperature logs are maintained.
3. Determines amount and type of food and supplies including pre-prep for daily menus and sees that supplies are obtained from storage areas in adequate time for meal production.
4. Prepares and directs the preparation of all food served following standardized recipes and special diet orders. Plans food production to coordinate with meal serving hours, so that quality, temperature, and appearance of food is preserved. Make sure all meals, including To Go’s, are portioned correctly. Follow guidelines on food production sheets. Tastes all food before serving to residents.

1. Maintains assigned workstation in a safe and sanitary condition.
2. Maintain acceptable standards of personal hygiene and comply with the department dress code.
3. Attends in-service training and education sessions assigned.
4. Performs specific work duties and responsibilities as assigned by the supervisor.
5. Reports to work as scheduled. Excellent attendance is most important for delivery of quality service.
6. Perform any other related duties as required or assigned.

Qualifications

JOB REQUIREMENTS

Education and Experience: Education: High school diploma is required plus additional culinary training. Experience: Minimum two years as a cook in a hotel, fine dining restaurant, club health care facility or similar institution.

JOB REQUIREMENTS

Complexity: A wide variety of duties and responsibilities involved knowledge of recipes, special diets, quantity cooking and food service equipment. Skills: Must have ability to perform basic arithmetic, understand measurements and follow written and oral instructions.

PHYSICAL DEMANDS

While performing the essential functions of this job, the employee is regularly required to stand, walk, sit, talk hear, and occasionally required to reach with hands and arms, stoop, kneel, and crouch. The employee must occasionally lift and/or move up to 30 pounds and be able to work at heights. Specific vision abilities required by the job include close, distance, and peripheral vision, depth perception and the ability to adjust focus as well as work on a computer for extended periods of time. The employee must be able to communicate verbally with other on the phone or in person. #J-18808-Ljbffr Vicar's Landing, Inc.