Summary:
The Cook is responsible for providing an appetizing variety of healthy food for all residents. The Cook is also responsible for kitchen clean-up following meals.
Must be able to work weekends.
Required hours are: Saturday & Sunday 5:00 a.m. - 1:30 p.m., Monday & Tuesday 10:00 a.m. - 6:30 p.m.
Essential Functions:
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Cleans, stocks, and restocks workstations.
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Takes delivery of supplies and food products an makes sure everything is put away in its correct place and using FIFO.
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Maintains food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
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Observes and tests foods to determine if they have been cooked sufficiently.
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Weighs, measures, and mixes ingredients according to recipes using various kitchen utensils and equipment.
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Portions, arranges, garnishes food, and serves food.
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Regulates temperatures of ovens, broilers, grills, and roasters.
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Substitutes for or assists other cooks during emergencies or rush periods.
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Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
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Washes, peels, cuts, and seeds fruits and vegetables to prepare them for consumption.
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Estimates expected food consumption; Requisitions or procures food from storage.
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Consults with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
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Butchers and dresses animals, fowl, or shellfish, or cuts and bones meat prior to cooking.
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Bakes breads, rolls, cakes, and pastries.
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Maintains sanitation, health, and safety standards in work areas.
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Operates large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
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Reads food order slips or receives verbal instructions as to food required by residents and prepares and cooks food according to instructions.
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Regular attendance.
Other Functions:
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Performs related duties consistent with the scope and intent of the position.
Mental and Physical Demands:
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Moderate physical activity performing somewhat strenuous daily activities.
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Manual dexterity sufficient to reach/handle items, works with fingers, and perceives attributes of objects and materials.
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Requires concentration and attention to detail; Requires a high level of organizational and prioritization skills.
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Ability to read and follow recipes and directions.
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Ability to lift and carry equipment and supplies such as boxes, fixtures, tools, equipment, furniture weighing up to 50 pounds.
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Standing up to 8 hours per day; Walking up to 8 hours per day.
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Ability to walk, kneel, climb, stand, stoop, crouch and reach when performing work activities.
Supervisory Responsibilities:
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This position does not have any supervisory responsibilities except as may be assigned from time to time.
Core Competencies/Qualifications:
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Commitment to the Company’s mission.
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High school diploma or GED. Additional education and/or training preferred.
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Education, training, skills, and experience necessary to carry out assignments.
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Ability to read, write, speak and communicate effectively. Demonstrated skill in correct grammar, spelling, and English usage.
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Ability to add and subtract two digit numbers and to multiply and divide with 10s and 100’s.
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Must be able to work weekends.
