Cook

Job Description

Job Description

CookThe 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:Food Preparation Duties:Handle and prepare food that is palatable, appetizing and attractiveEstablish practice of serving hot food hot and cold food coldCook a variety of foods in large quantitiesBe familiar with seasoning and cooking time requiredBe aware of cooking characteristics of various cuts of meats, fish and fowlPrepare foods for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowlCook food: Bake, roast, stew and steam-cook meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soupsPrepare cold meats, sandwiches, griddle cakes, cooked cereals, and beveragesUse initiative and judgment in setting up meals and utilizing leftovers to avoid wasteFollow standard recipes but make independent decisions in line with current experienceUnderstand importance of proper food-handling techniques and hazards of improper food handlingEstimate quantities of food required and apportion servings while monitoring portion-controlled guidelines for individual residentsTaste, smell, and observe food to ensure conformity with recipes and appearanceServe food according to dietary guidelines, checking each tray for completeness and accuracy Kitchen Duties:Comply with meal schedulesMaintain and use equipment and suppliesWork cooperatively with other staff and departmentsWash pots, pans, and other equipment as usedResponsible for supervision of other food service employees in absence of the Executive ChefAll other duties as requested  TALENT:ExecutingDemonstrates resourcefulnessDetail oriented and follow throughAbility to prioritize and multi-task prioritiesRelationship BuildingWork well with people including staff, residents, familiesEnjoy working with older peopleDemonstrates friendliness and enthusiasmHave a caring attitude and sincere interest in othersDemonstrates honesty  InfluencingCommunicates clearly and effectively  Strategic ThinkingDisplays creativity Curiosity and desire to learn SKILLS AND KNOWLEDGE:Ability to prepare and cook a variety of foods in large quantitiesAware of special diets, seasoning requirements, cooking times, temperature controlsAbility to estimate quantities of food required, limit waste, utilize leftovers while serving attractive, appetizing mealsServe safe certification  EDUCATION AND EXPERIENCE:Education: High School Diploma or GED preferred Experience: Previous experience in the dining department of a senior care community preferredPHYSICAL DEMANDS:Frequent walking per shiftFrequent standing per shift while preparing and serving foodLifting 1- 20# frequently, 21-35# occasionally, 36 – 70# rarely Bending and reaching, squatting and kneeling, crawling and climbingExtreme hot and cold temperature changesUse of large and small kitchen equipment CLASSIFICATION:Non-Exempt WORK AREA AND ENVIRONMENT:Kitchen, freezers, refrigerators, loading dock, dining roomSTANDARDS:Standards: State Health Department Regulations OTHER:Reports to Executive ChefDepartment-Dining