Job Title
Cook
Department
Dining Services
Reports To
Executive Chef
Summary
The Cook prepares palatable and properly portioned food for residents and guests in accordance with production sheets, standardized recipes, preparation methods, portion control, time schedules, sanitary standards, and serving procedures.
Essential Functions
- Prepare and cook food items for residents, guests, and personnel, following production sheets and modified diets as approved by the Consulting Dietician.
- Serve food from the production line during meal periods, adhering to portion sizes and presentation guidelines.
- Maintain a clean and sanitized workstation; clean and break down equipment.
- Set up stations, lift and store large food cases, and properly label prepared foods.
- Perform utility tasks when needed.
- Attend in-service training sessions and coordinate with Chef and team for events.
Qualifications
- High school diploma or equivalent preferred.
- Culinary Arts degree or 2+ years of fine dining experience preferred.
- Knowledge of soups and sauces.
- Ability to read, write, follow directions, and perform basic math calculations.
- Familiar with food preparation in quantities and seasoning requirements.
- Knowledge of routine diets and kitchen equipment use.
Special Demands
- Positive attitude toward customer service and interest in geriatric care.
- Flexibility to work overtime or rotating shifts.
Mental & Physical Requirements
- Ability to stand, walk, bend, twist, and reach.
- Must be able to lift and carry 15 lbs or more.
- Work in a kitchen environment with noise, interruptions, and temperature changes.
Equipment Used
Ovens, broilers, fryers, tilt skillet, steamer, slicer, mixer, knives.
