Cook 2 - Our Lady of the Angels

The Cook 2 prepares the food based on culinary skills and production records.  Follows standardized recipes and SafeServ Guidelines.    Relies on some experience and judgment to complete job and works under general supervision. Leads and directs the work of other kitchen staff.

#CB

1. Culinary and Food Preparation
   1. Ensures that proper culinary techniques are performed by all cooks and inspects all incoming food products to ensure that they meet standards of quality and freshness.
   2. Prepares meats and main dishes, soups, gravies, dressings, sauces, vegetables, starch dishes and breads according to the menu and recipes provided adhering to proper portion control practices.
   3. Prepares resident meal trays, carts and serve for each meal service.
   4. Ensures that all special diets are being served properly. Obtain food supplies for next meal.
   5. Maintains daily meal census and an accurate perpetual inventory.
   6. Serves meals to employees and guests. Prepares and organizes parties and events.
   7. Monitors meal preparation and service assuring that meals are attractive, tasty and served at their proper temperature.
2. Quality
   1. Plans preparation schedule so as to have food served on time.
   2. Serves residents at mealtime in the dining room.
   3. Accountable for supplies used.
   4. Relays resident needs and complaints to Food Service Director.
3. Sanitation and/or Cleaning
   1. Monitors refrigerator cleanliness and food storage and ensures that all food is properly wrapped and dated. Ensures that the kitchen is kept orderly and clean and that sanitary standards are maintained throughout the food preparation process in order to ensure the delivery of high quality food services to patients, staff, and visitors.
   2. Uses and cleans various kitchen utensils and equipment during meal preparation.
   3. Performs cleaning tasks and daily work schedules as assigned.
   4. Prepare food, etc., in accordance with sanitary regulations as well as with established policies and procedures.
   5. Follow safety regulations and precautions at all times.
   6. Follow established infection control and universal precautions policies and procedures when performing daily tasks.
   7. Report all hazardous conditions/equipment to Food Service Director immediately
   8. Assist in maintaining food storage areas in a clean and properly arranged manner at all times.
   9. Dispose of food and waste in accordance with established policies.
4. Other Duties as Assigned
   1. Reports to the Food Service Director any needs of the department concerning both resident care and staffing procedures
   2. Performs other duties as assigned or requested.
   3. Practices proper receptionist duties - answers the telephone and intercom politely, relaying messages accurately.
   4. Promotes growth of dietary aides by sharing knowledge and/or directing them to proper information source.

• 2 years experience as an institutional, hotel or restaurant cook
• High school or equivalent
• Basic Cooking and Safe Food Handling
• Read and Comprehend Recipes, Writing, Mathematical Calculations