Cook

Cook

Reports to: Administrator

Summary of Responsibilities: The cook has overall responsibility for the provision of a high-quality dining service that takes into account resident preferences and dietary considerations in compliance with applicable food and sanitation regulations. All responsibilities will be conducted in a manner that is consistent with the philosophy of the facility.

Essential Duties and Responsibilities:

• Supervises and assists staff in the production of all menu items, including using recipes and production records, using high quality ingredients, operating kitchen equipment, portioning and garnishing.


• Conducts quality assurance tests for all menu items.


• Supervises safe food handling procedures for cooking staff with special emphasis on critical control temperatures.


• Inventories supplies daily to ensure proper stock levels for the preparation of menu items.


• Supervises and assists staff in maintaining high standards of sanitation and safety.


• Monitors food temperatures during storage, preparation, cooking, and all phases of service.


• Monitors the labeling and proper storage of all foods.


• Monitors and records temperatures of all kitchen refrigerators and freezers daily.


• Maintains the preventative maintenance programs for kitchen equipment.


• Immediately reports to maintenance and/or administrator any malfunction in equipment of physical plant.


• Assists in reviewing and controlling food, labor, and supply costs.


• Controls overproduction, waste, and theft of all products.


• Monitors use and potential misuse of equipment, utensils, and cleaning supplies.


• Maintains accurate daily production records to aid in future production, purchasing, and control of expenditures.


• Orients and trains new employees. Coaches staff.


• Plans meal production and assigns tasks to ensure equal distribution of work and promotion of teamwork.


• Works as a team member to maintain a pleasant, effective work environment.


• Participates in and supports the resident centered activity program.


• Plans and completes duties with minimal direction from supervisor.


• Works collaboratively with peers and other team members uses tactful, diplomatic communication techniques in potentially sensitive or emotionally charged situations, follows up with appropriate staff, residents, or other individuals regarding reported complaints, problems, and concerns.


• Maintains confidentiality in the workplace.


• Acts as ambassador and public relations representative to guests and other offcampus visitors, maintains all certifications required for employment, displays courteous, tactful, helpful manner with residents, families, visitors and fellow employees, adheres to safety and infection control policies and procedures according to universal precautions and facility policy.


• Orders, works with vendors and monitors appropriate use of kitchen items including foods, cooking equipment, chemicals and other supplies. Assists in monitoring resident population at risk for weight loss or those experiencing weight loss.

Other Duties:
Demonstrates an appreciation of the heritage, values, and wisdom of the residents and an understanding of the aging process, attends and participates in staff meetings, participates in in-services, projects or committees as assigned, adheres to dress code and maintains good personal hygiene practices, assist in hiring/training of new staff, other duties as assigned by administrator.

Physical Demands/Working Conditions:

• Must be able to lift/push up to 40 pounds.


• Must be able to walk 4 miles daily.


• Must be able to lift, carry, stand, bend, squat, crawl, reach and kneel using good body mechanics for sustained periods of time.


• Will work in sometimes hot and humid and sometimes cold kitchen areas. Area may become congested and noisy during busy times.


• Works with stoves, griddle, steam cookers, refrigerators, food mixers, food processors, meat slicers, dishwashing equipment, sinks, knives, and various utensils, pots and pans.


• Work hazards include hot surfaces, steam, wet floors, hot oil, heavy lifting, knives and other sharp objects, mechanical equipment, and cleaning chemicals.


• Must possess sight/hearing senses, or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met.


• Must be in good general health and demonstrate emotional stability in order to cope with the physical, mental and emotional stress of the position.


• Must be able to relate to residents and staff in a courteous and diplomatic manner under all circumstances.
  
  
  
  • Must be able to stand for multiple hours in duration.
  
  
  
  

Qualifications:

• Must have 3 years' experience as a cook, preferably within the hospitality field.


• Must be knowledgeable about developing meals to respond to special dietary needs (low sugar, low sodium, and low fat).


• Must be willing to attend/participate in servicing and training in dietary field.


• Must be able to work flexible hours.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job description. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills or personnel so classifies.