Cook

1. Supports the Director of Culinary Services with planning, directing, controlling, communicating, and coaching in the Culinary Department.
2. Follows the Menu Program that meets nutritional requirements, as directed by the Director of Culinary Services. If assisting with food purchasing, then follows buying practices approved by the management company. Conforms to
policy and procedures for all special diets offered. 3. Responds to resident likes and dislikes maintaining high resident satisfaction. Ensures that all foods are prepared to satisfaction of residents and in accordance with safe food handling practices.
4. Maintains food temperatures and time controls during storage, production, and serving according to required food safety standards. Correctly uses equipment that meets all health department standards. Stores and dates all food items appropriately and properly.
5. Ensures that staff provides service to maintain good resident experiences during mealtimes. Circulates in the dining room to ascertain resident preferences and satisfaction with meals.
6. Provides input and support to the Director of Culinary Services on new hires and training staff in the Culinary Department. Provides input to the Director of Culinary Services on evaluations as needed with all staff to ensure that all work done in the Culinary Department is done appropriately. Brings all performance issues to the Director of Culinary Services.
7. Maintains a clean kitchen. This includes all equipment, walls, dry storage, cold storage cooking, and preparation surfaces and dish storage areas.
8. Ensures they and any employees reporting to them work in a safe manner and that potentially hazardous conditions are managed. Compliant with safety standards.
9. Fosters teamwork with co-workers, shows initiative in overcoming obstacles, takes actions to assist others beyond job responsibilities, and has a positive impact on co-workers, residents, and visitors.
10. Perform other duties as assigned or needed.