What are the responsibilities and job description for the Full-Time Cook position at Westpark Village?
Position : Cook
Reports to :
Director of Culinary Services
Summary
The Cook plays an integral role in the success of our team, our community and creating a place our residents are proud to call home.
The primary purpose of this position is to prepare cold food and bakery and salad items. Depending on business needs, the Cook may step in and cook hot meals (e.g., burgers, fries, eggs, and other hot meal items.)
All food is prepared in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with our established policies and procedures.
Essential Job Functions, Duties, and Responsibilities
- Prepare meals that follow the menus and recipes. Food must be taste and temperature palatable and appetizing in appearance.
- Inspect special diet trays to assure that the correct diet is served to the resident. Serve food in accordance with established portion control procedures. Prepare food for therapeutic diets in accordance with planned menus. Prepare food in accordance with standardized recipes and special diet orders.
- Prepare cold item foods, bakery, and salad items.
- Cook hot foods as directed by Supervisor(s). Ensure culinary practices, procedures and food safety are followed.
- Adhere to food service timelines.
- Prepare and serve substitute foods to residents who refuse daily menu food options.
- Serve meals to residents and guests as needed.
- Assist in food preparation for special meals, parties, and events.
- Prepare food in accordance with sanitary regulations and Food Serve Safe regulations.
- Ensure work areas are maintained in a clean and safe manner.
- Assist with food prep for the upcoming meal and day.
- Assist with the inventory and replenishment process for food and supplies.
- Meet federal and state in-service requirements.
Required Skills and Qualifications
Ability to work nights and weekends, upon request
Education and Experience
Note : If you do not already have an active standing Serve Safe Certification, you will be required to attain that Certificate within the first 6 months of your start date. The Chef and / or Culinary Director may assist you with this requirement.
Tools
Tools and equipment listed are representative of those typically used; other tools and equipment may be used as needed. Use of cleaning products and equipment such as vacuum cleaners, brooms and mops is required. Additionally, employee may use snow removal equipment such as shovels and / or snow blowers.
Supervisory Responsibility
This position does not have any direct reports or supervisory requirements.
