Cook

Description

At The Manor Village Our Purpose is more than just words, it is our way of life. We know that companies with a strong culture and a higher purpose perform better in the long run. As we continue to grow, we strive to ensure that our culture remains alive and well.

Company Perks for YOU!

• Make an Impact – Purpose driven work/career.  What you do really matters!
• Family Owned/Operated Company
• Positive Environment & Work Culture with loving resident population
• Great Compensation Package – Money matters and you want to be appreciated for the value you bring to the organization. 
• You will be well fed! 
  • Enjoy a complimentary meal and coffee/team for an added caffeine buzz to help keep you going throughout the day.
  • We offer a 25% discount on all meals/beverages offered in the Dining Room and Bistro including sweet treats. 
  • Friday Treat Day – Snack station fresh fruit and/or snacks every Friday for you to enjoy
• Planning for your Future – 401K retirement Plan with company match
• Your Health Matters – FREE Employee Health Care Benefits
• Paid Statutory holidays to celebrate
• Paid vacation days to recharge
• PTO/Paid sick time to get better fast
• Team Events – Enjoy time with your teammates during one of our many special events

• Investing in You – training opportunities Opportunity for learning and growth

• Close to public transit system

• An opportunity to Make a Difference in the Lives of our Valued Residents
• We use Motivosity to help maintain a positive workplace environment among our employees. Motivosity is an employee-focused platform where you will be frequently recognized and appreciated for your great work, redeem rewards (including money!), and make friends throughout the company.

COOK

Reports to:      Executive Chef

                        Sous Chef

The Cook is responsible for assisting with the provision of high quality dining service for Residents of The Manor Village and their family members or guests. The Cook prepares food in accordance with current applicable federal and regional standards. The Cook acts as the Sous Chef on days that the Sous Chef is unavailable or away.

Requirements and Accountabilities

Production/Operations

• Prepares and plates all meals (as applicable to Community) 
• Prepares a variety of meats, seafood, poultry and vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
• Prepares items for cooking by portioning, battering, breading, seasoning and/or marinating

• Assist in establishing food production line to ensure meals are prepared on time
• Verify that food is attractively garnished and presented
• Follow planned menus in accordance with established dietary guidelines and record and report deviations
• Assure all dietary procedures are followed

• Assist with preventative maintenance program for kitchen equipment
• Assist in the organization/cleaning of walk-in freezer, storeroom and kitchen tables
• Receive and put away food and other storeroom orders
• Take inventory

• Advise supervisor when supplies diminish for reorder

Resident Lifestyle Services

• Provide special dietary meals (i.e. low sugar, low sodium)
• Advise Executive Chef of Resident concerns or problems with food quality immediately
• Assist with the food services aspect of special events as directed by the Executive Chef

Health and Sanitation

• Ensure cleanliness of all work areas
• Clean kitchen each night including placing garbage in common garbage receptacle and ensuring all kitchen and hallway floors have been mopped
• Perform daily and weekly kitchen cleaning schedule tasks:
  • • • steamer and steam table (including using descaler if required)
      • oven(s)
      • all fridge and freezer units
      • dry storage area
      • all vents
      • all sinks

• Maintain awareness of potential hazards and make recommendations to the Executive Chef
• Perform safe food handling procedures with an emphasis on food temperature
• Inspect food storage rooms for upkeep, supply and infection control
• Comply with all federal and regional regulations as instructed by the Executive Chef including scheduled completion of food temperature logs, sanitization logs and other documentation as required
• Dating and labeling all food products as required, including maintaining maximum shelf life for perishable items of 3 (three) days from date of production or defrosting

Equipment Maintenance

• Assist with preventative maintenance program for kitchen equipment

Team Management

• Give guidance and direction to kitchen staff in the absence of the Executive Chef or Sous Chef

Miscellaneous

• Perform other duties as assigned or requested

Qualifications

Qualifications

• Previous cooking experience

• Basic computer literacy including basic knowledge of Microsoft Office (Outlook, Word, Excel)
• Ability to add, subtract, multiply and divide in all units of measure, using whole number, common fractions and decimals
• Ability to compute rate, ratio and percent
• Ability to follow and convert recipes
• Able to understand basic manuals

Physical and Sensory Requirements

(with or without the aid of mechanical devices)

• Ability to stand, walk, stoop, kneel, or crouch for prolonged periods
• Use of hands to finger, handle or feel objects, tools or controls, with each hand/arm
• Medium Physical Demand Level: ability to regularly lift and/or move up to 9 kg / 20 pounds, and occasionally lift 23 kg / 50 pounds
• Good visual acuity including close vision, distance vision and color differentiation
• Ability to tolerate wet and/or humid conditions and occasionally extreme heat
• Ability to tolerate moderate noise levels
• Mental acumen

Working Conditions

• Able to work full-time
• Must possess a high degree of flexibility and tolerance to adjust to changes in workloads and days (i.e. weekends, evenings, etc.)

The above is intended to describe the general content of and requirements for the performance of this job.  It is not to be construed as an exhaustive statement of duties, responsibilities or requirements.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

Salary : $22 - $24