Cook 1

Overview

Under the supervision of the Executive Chef is responsible for hot food preparation, including accompaniments and garnishes.  Prepares hot entrees, soups and vegetables following preparation sheets and provided recipes for dining room service, healthcare, Bistro and special functions.  Does advance preparation as indicated.  Serves eye-appealing, tasty food items following recipes provided for preparation and plate service of food.  Completes preparation records and stores food items properly at close of meal service.  Cleans work area and equipment used in food preparation.  Follows safety and sanitation rules and practices.  Performs additional duties as assigned.

BENEFITS:

• Hourly pay with paid meal breaks and discounted food options.
• Scholarship Program / Education Assistance.
• Employee Recognition.
• Employee Assistance Program.
• Health Benefits available with a minimum of 30 hours per week.
• Medical, Dental, Vision, Life Insurance, Supplemental Life Insurance, Short-Term Disability, Fitness Reimbursement, Retirement Savings with company match.
• Generous Earned Time Program.
• Time and one - half paid for all hours worked on six major holidays.

Responsibilities

• Responsible for hot food preparation, including accompaniments and garnishes.
• Prepares hot entrees, soups and vegetables following provided recipes for all dining rooms, Bistro and special functions.
• Does eye-appealing, tasty food items following recipes provided for preparation and plate service of food.
• Does advance preparation as indicated.
• Completes food quality evaluations and temperature checks at each meal.
• Completes preparation records and stores food items properly at close of meal service (dated and labeled).
• Cleans work area and equipment used in food preparation, as they go.
• Follows safety and sanitation rules and practices.
• Ensures that all hot food preparation and assembling is done in accordance with established procedures, and according to State Regulations.
• Holds daily Production meetings in the absence of the Executive Chef.   
• Works closely with the Production Staff to include Cooks II and Cooks III, and cold food personnel in the performance of their duties.
• Ultimate responsibility for the closing procedure of the kitchen and related areas used by PM cooks. Insures that all closing procedures as described in the closing checklist are consistently followed by all PM cooks.
• Maintains excellent relations with Dining Services customers to include residents, dining service supervisors, employees of all areas of dining service and other community departments.
• Responsible for responding to the requests of nursing related to Dining Service needs at the time of service in the absence of the Manager on duty.
• Maintains the security of Dining Services property.
• Performs additional duties as assigned.
• Assumes responsibility for self-safety and that of immediate work environment.
• Attending annual in-service on body mechanics, right-to-know laws and fire and safety procedures.

Qualifications

• Comprehensive knowledge of food preparation and handling techniques.
• General knowledge of safety and sanitation rules and practices.
• Ability to work well independently given proper direction.
• Ability to read, comprehend and follow provided recipes.

Silverstone Living is a non-profit organization supporting Hunt Community, The Huntington at Nashua, At Home by Hunt and Webster at Rye. Our organization is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

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