JOB TITLE: Cook/Supervisor SERVICE LINE: Dietary
REPORTS TO: Food Service Director FLSA STATUS: Non-Exempt
The Cook/Supervisor is responsible for the overall coordination of food preparation, cooking and baking, and ensuring the quality and nutritional value of foods prepared.
Must possess a minimum of a high school diploma or GED
ServSafe certification preferred
Must have basic math skills
Essential Duties and Responsibilities
Prepares or directs the preparation of all food served using standard recipes and special diet orders as a guide.
Determines amount and type of food and supplies required for daily menus and sees that supplies are obtained from storage areas in adequate time for meal production. Coordinates meal production with meal serving hours so that food quality, temperature, and appearance is preserved.
Keeps work area clean and sanitary at all times including proper cleaning and storing of pots, pans, utensils, kitchen equipment, etc.
Understands and follows all Federal, State, ServSafe, and other food service regulations in order to assure that food is handled safely throughout the receiving, storage, preparation, cooking, holding, and serving processes. This includes proper temperature logging of food, refrigerators, and freezers.
Evaluates food quality and taste to assure resident satisfaction.
Assists with food service aide duties as needed in order to assure resident hospitality by setting up tables, waiting tables, taking orders, serving food and beverages, bussing tables, cleaning/sanitizing tables, and washing dishes.
Commits to high ethical standards and complies with the Code of Conduct, state and federal regulations, accreditation standards, and Concordia policies & procedures. Maintains confidentiality of resident and employee records and information. Has a duty to report compliance concerns, significant legal risk questions, fraud, abuse, suspected or actual misconduct to a supervisor/manager or to the Corporate Compliance Officer.
Job Type: Full-time