Cook - AM

Regency Senior Living is a Non-Mandate Company

STATEMENT OF JOB:

Responsible for overseeing the preparation and serving of food to residents in the dining room and other tasks as assigned under the supervisor.

QUALIFICATIONS:

1. High school diploma or equivalent certificate.
2. Degree in culinary arts, or equivalent experience in the culinary arts.
3. Previous experience working in a kitchen in a cooking capacity
4. Prior experience in working with older adults is preferred.

JOB RESPONSIBILITIES:

1. Report for work when scheduled, on time and in uniform.
   • Black pants, chef’s coat and black slip-resistant shoes. (Note: uniform provided).
   • Hair must be pulled up and in hair net if long; men are to be clean shaven.
2. Follow all safe food handling procedures.
3. Check all cooler and freezer temperatures.
4. Fill steam wells with water.
5. Turn on steam wells, heat lamp, plate warmer and hot box.
6. Turn on equipment as needed:
   • Only turn on equipment that will be needed for that part of the shift. Example: if nothing on the menu is to be fried, don’t turn on the fryer and /or turn off the fryer. Leaving it on kills the life of the equipment and fryer oil. It only takes 5-10 minutes to warm-up equipment.
7. Prepare breakfast food items, having them on the service line before 7:30 a.m.
8. While keeping breakfast line replenished with fresh food, begin lunch preparation, including but not limited to soup, entrees, starches, vegetables, etc.
9. When breakfast service is complete, pull food from service line. Wrap, label and put away all product needing refrigeration immediately. Clean the service line.
10. Finish lunch preparation and have food on service line before 11:30 a.m.
11. Prepare special orders.
12. While keeping the lunch line replenished with fresh food, begin cleaning duties.
13. When lunch service is complete, pull food from service line. Wrap, label and put away all product needing refrigeration immediately. Clean the service line.
14. Pull food product from freezer for next day.
15. Order produce.
16. Check with chef (if available) before leaving.
17. Any and all other jobs as assigned.

CLEANING DUTIES:

1. Clean stove top as needed.
2. Scrape down flat-top as needed.
3. Wipe out steamer as needed.
4. Clean prep tables.
5. Wipe down bottles and spices.
6. Complete daily and weekly cleaning duties as assigned.
7. Any and all other job duties as assigned.

PHYSICAL REQUIREMENTS:

1. Must have sufficient hearing and visual abilities to comprehend written or verbal communication.
2. Must be able to perform tasks involving active standing, walking, extensive bending or stooping, and/or reaching objects during normal job duties.
3. Must be able to lift fifteen to twenty pounds using proper body mechanics.