What are the responsibilities and job description for the Cook- Westgate Assisted Living position at Weigand-Omega Management / Omega Senior Living / VitalCore Health Strategies?
Cook
Responsible for the preparation of meals from the menu plan and assist with meal service. Maintains cleanliness of production and service areas.
Essential Duties:
Prepares all food according to the menu in a safe, sanitary manner under the direction of the supervisor. Support quality food service in accordance with Omega Dining standards within prescribed budgets.
Ensures proper preparation, portioning, and serving of foods according to standardized recipes.
Prepares quality food products according to standardized recipes and menus.
Fulfills resident special meal requests and adheres to dietary requirements.
Maintains proper inventory of food and kitchen related non-food items.
Follows departmental procedures including sanitation, safety, and cleaning schedules.
Follow proper cleaning procedures and storage of all dishes, utensils, and cooking equipment.
Oversees proper food handling and utilization of all foods to prevent contamination, increase quality, and reduce cost.
Cleans all food service equipment, kitchen, and food storage areas.
Education:
Must possess, as a minimum, a high school education or its equivalent.
One to three months related experience and/or training; or equivalent combination of education and experience.
Requires knowledge of special diets.
Experience:
Obtain and hold any local or state required food handling/supervision/sanitation licenses and/or certifications.
Prefer prior experience in a commercial kitchen as a line cook.
Specific Requirements:
Must be able to cook a variety of foods in large quantities.
Must possess the ability to make independent decisions when circumstances warrant such action.
Must be knowledgeable of food procedures.
Must possess leadership ability and willingness to work harmoniously with other personnel.
Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties.
Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food practices.
