Cook

Cook

Job Description

Position Title: Cook

Reports To: Director of Food Services

Mission

Improving the lives of seniors; one resident at a time

Summary

Prepare and cook large quantities of food for residents, staff, and guests.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty mentioned satisfactorily. Necessary accommodations will be provided in compliance with the Americans with Disabilities Act and state or local law.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be all responsibilities or qualifications of the job.

Essential Duties and Responsibilities

• Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
• Coordinate food preparation and meal service.
• Plan and initiate cooking schedule for food prep to meet meal schedule.
• Prepare, season, cook, and serve meat, main dish, soup, vegetable, and dessert for the assigned meal; ensuring appropriate portioned servings according to portion control standards and recipes.
• Prepare nutritional snacks for residents as directed by the dining director.
• Taste and smell prepared food to determine quality and palatability.
• Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steamtable transfer and maintained throughout meal service.
• Store leftovers/planning for use of leftover foods in accordance with sanitation regulations.
• Supervise dietary staff in the absence of the director, initiate replacement calls for absentees as directed.
• Assist with department inventory program.
• Check and inspect food products and supply as delivered.
• Determine amount of type of food and supplies required for daily menus in coordination with the director.
• Notify the director of food, supplies, or equipment needs.
• Follow defined safety codes while performing all duties and follow all infection control procedures.
• Perform other department duties or special assignments as directed by the director. Apportion and serve food to facility residents, employees, or patrons.
• Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
• Clean, cut, and cook meat, fish, or poultry.
• Wash pots, pans, dishes, utensils, or other cooking equipment.
• Direct activities of one or more workers who assist in preparing and serving meals.
• Bake breads, rolls, or other pastries.
• Train new employees.
• Take inventory of supplies and equipment.
• Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
• Monitor and record food temperatures to ensure food safety.
• Rotate and store food supplies.