Cook Position Summary: This position is responsible for providing a high-quality meal at all times to residents, guests, and staff. The cook will participate in all aspects of food production. This position may be required to supervise other staff positions. The cook reports to the Executive Chef or the Director of Dining Services.
Essential Functions:
- Prepare all food in accordance with the daily menu planner, in a timely manner.
- Work the food line during mealtime.
- Plate food in an attractive manner and ensure that all condiments and garnishes are prepared and served with the appropriate food.
- Keep work area and serving line equipment clean and adhere to sanitation cleaning schedules.
- Ensure proper food temperature maintenance.
- Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated, all perishables are labeled, dated, and stored properly.
- Keep food waste to a minimum by using food storage and food recycling techniques.
- Attend all required training, in-service, and staff meetings.
- Strive to maintain a safe working environment through the prevention of accidents, the preservation of equipment, and the achievement of safe working practices.
- Maintain a positive and professional demeanor toward all residents, visitors, and co-workers.
- Perform other duties as assigned.
Qualifications/Skills/Educational Requirements:
- Level of Formal Education: A high school diploma or general education degree; or one to three months related experience and/or training; or equivalent combination of education and experience
- Area of Study: General / Culinary Arts
- Years of Experience: 0-3 years
- Type of Experience: Production Cooking, Therapeutic Diets
- Special Certifications: Obtain/ hold and local, states, and/or county required food handling/ sanitation licenses and/or certificates
Pay: $18.00 - $21.00 per hour
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Vision insurance
Work Location: In person
