Cook

Overview

Basic

Purpose:

To enhance the quality of life and holistic growth of older persons by providing high quality services in a cheerful, timely manner and by communicating, coordinating, and cooperating with others to attain goals.

Job Summary: To provide nourishing food to patrons, guests, and employees under sanitary conditions as directed and in accordance with established policies and procedures. The cook is responsible for daily operations of the kitchen. The cook is responsible for food preparation for the congregate, takeout, and home delivered meals, and special events. Help plan menus, monitor inventory levels, and ensure kitchen and health and safety protocols are followed.

Schedule: Full-time hourly position, with schedule starting at 6:00am on weekdays.

• Perform food preparation, cooking process, serving, and cleaning.
• Monitor and report inventory levels and perform periodic inventory assessments.
• Ensure the storage of all food products in compliance with health and safety regulations.
• Keep the kitchen clean, organized, and ready for state inspection at any time.
• Wear recommended protective equipment, including nonslip shoes, cut resistant gloves when using a knife, and protective eyewear when working with chemicals.
• Monitor kitchen equipment to ensure it is in working order and set at the correct temperatures. Promptly report any malfunctioning equipment to management.
• Maintain daily logs and records, such as temperatures of food, steam tables, and other equipment.
• Grocery shopping tasks.
• Assist in creating monthly menus for approval by registered dietitian.
• Participate in staff meetings and trainings as designated by management, such as elder abuse prevention, blood borne pathogens, and other training as assigned.
• Perform other duties as assigned by the Director or Assistant Director.

• High School Diploma or equivalent preferred, must be 18 years of age.
• Physically able to lift up to 50lbs.
• Working knowledge of food service and nutritional guidelines and best practices. In-depth knowledge of kitchen health and safety regulations and use of kitchen equipment.
• Attention to detail and a focus on customer service. Excellent communication, organization, interpersonal, problem-solving, conflict management, and time management skills.
• Ability to collaborate with other staff to identify and facilitate improvements to the food service programs.
• CPR/First Aid certificate and Serv Safe Food Handler certificate or become certified within 3 months of hire.
• Positive attitude.