The Cook is a working/supervisory position responsible for the leadership and supervision of the food services. The service delivery should be made in such a way as to control costs, contain risks and satisfy resident/family expectations. Responsibilities include coordinating, supervising, and participating in food production while following an established menu, standardized recipes, safety/sanitation procedures, and food distribution time schedules. The role requires substantive interaction with residents, families, managers and staff from other departments.
Prepare menus, meals and snacks.
Consult with a certified dietitian on a regular basis.
Oversee all kitchen staff.
Assures that menu items ingredients meet standards for quality, wholesomeness, and quantity.
Provides creative menu planning, implementation and ensures all standardized recipes are followed as they are written.
Utilizes sound food handling practices for the storage and preparation for each menu item.
Maintains a strict \"clean as you go\" policy for self and staff, ensuring a clean, professional work environment.
Maintains an effective and efficient inventory control system, including conducting monthly physical food supply inventory on the last day of the month.
Ensure proper food storage including dating and appropriate temperatures.
Schedules daily prep and production lists.
Monitors all equipment for correct operation. Ensures that all preventative maintenance tasks are completed on schedule. Arranges repair through approved vendors when equipment malfunctions.
Coordinates the next day's food production needs, pulling and thawing frozen items in a timely manner.
Provides therapeutically correct food items for special diets.
Ensures the completion of temperature and meal record logs, and participates in taste testing and temperature recording.
Reports any suspicion or evidence of elder abuse, mistreatment or neglect as outlined in Personnel Policies.
SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE:
Possess a current Food Handlers Card as specified per the Department of Health.
Has current Adult First Aid card upon hire and maintains current status throughout employment.
Must be criminally cleared by DOJ and FBI via the Live-Scan process prior to initial presence in the facility.
At least 3 years of total experience in senior housing or a related field is preferred.
Has demonstrated skills, knowledge and competency in the areas of leadership, training and supervision.
Proficient written and oral communication skills with other members of management, professional and support staff are also required.
Completion of formal culinary, food service or restaurant training or an equivalent amount of full time supervisory or management-level work experience.
PHYSICAL AND MENTAL REQUIREMENTS:
Be at least (18) years of age.
Be in good health, and physically and mentally capable of performing assigned tasks. Good physical health shall be verified by a health screening performed by a physician not more than (6) months prior to or (7) days after employment.
Demonstrates freedom from pulmonary tuberculosis within (7) days of employment and annually thereafter.
In a typical day, the Cook will routinely be required to stoop, carry, bend, squat, kneel, crouch, climb, grip, reach, drive, push and pull. The Cook will also occasionally be required to lift overhead, lift to waist high and lift to floor level.
The Cook will be required to use fine motor and manual dexterity skills in writing, keyboarding and grasping.
Ability to operate company vehicles.
Cooking machinery, utensils, standard office equipment and company vehicles