The Cook is responsible for all food preparation so that food meets and / or exceeds quality, quantity and service schedule requirements and hospitality service standards for the facility.
Responsible to effectively manage all food production. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production.
PRINCIPLE DUTIES AND RESPONSIBILITIES
Preparation and Food Service
- Summary of general responsibilities include but not limited to the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance
- Adheres to production sheets and instructions
- Prepares all special dietary needs as directed
- Prepares texture modified food as directed
- Organizes work to meet production and service requirements
- Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times
- Taste and prepares food to determine quality or necessary adjustment
- Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas
- Follow all local, state and federal policies regarding food handling
- Maintains standards of cleanliness, hygiene and health standards
Record Keeping/Resident Services
- Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance
- Maintains and protects the confidentiality of resident information at all times
- Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart
- Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance
Manually records equipment, refrigerator, freezer, cooking, holding, and cooling temperatures; documents food production quantities and taste evaluations; and rotates menus and production sheets.
EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION
- Education: High School Diploma/ GED required
- Culinary apprenticeship or training preferred
- One (1) year job related experience including food preparation, full-line menu items and therapeutic diets
Job Type: Full-time
Pay: $14.00 - $15.00 per hour
Benefits:
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
Ability to Commute:
- Baton Rouge, LA 70806 (Required)
Ability to Relocate:
- Baton Rouge, LA 70806: Relocate before starting work (Required)
Work Location: In person
