Prepares restaurant quality meals on a daily basis for residents, while paying attention to special needs. Meals should not only taste good for the residents, but should also be balanced and nutritious and should be served in an attractive and appealing manner. Our goal is to provide the best service possible for our residents; therefore, honoring resident requests is our specialty.
The person holding this position is responsible for carrying out all assigned duties and responsibilities in accordance with current federal, state and local regulations, as well as company policies and procedures.
1. Food Preparation
➢ Handles and prepares food that is palatable, appetizing, and attractive.
➢ Cooks a variety of foods in large quantities.
➢ Prepares foodstuffs for cooking: peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone, and trim meat, fish, and fowl.
➢ Cook foods: Bake, roast, stew, braise, sauté and steam-cook meats, fish and fowl, basting as necessary to retain flavor; makes gravies, stocks, dressings, sauces, and soups.
➢ Prepares cold meats, sandwiches, griddlecakes, cooked cereals, and beverages.
➢ Familiar with seasoning and cooking time required for different dishes.
➢ Tastes, smells, and observes food to ensure conformity with recipes and appearance.
➢ Serves food according to culinary guidelines and to meet special culinary requirements.
➢ Serves and garnishes all hot menu items prior to delivery to residents.
2. Meal Planning
➢ Complies with meal schedules.
➢ Estimates quantities of food required and apportion servings while monitoring portion control guidelines for individual residents.
➢ Uses initiative and judgment in setting up meals and utilizing leftovers to avoid waste.
➢ Assists with the maintenance of inventory of food on hand and assures that inventory is sufficient to permit preparation and service of meals in the event of emergency for a minimum of three (3) days.
3. Culinary Knowledge
➢ Demonstrates knowledge of sanitary code.
➢ Is aware of cooking characteristics of various cuts of meat, fish, and fowl.
➢ Is aware of critical temperature characteristics of perishable and non-perishable foods and assures that critical temperatures are met so as to minimize food contamination and/or spoilage.
➢ Understands importance of proper food handling techniques and hazards of improper food handling.
➢ Maintains and uses equipment and supplies, utilizing proper handling techniques.
➢ Works cooperatively with other staff and departments.
➢ Follows standard recipes, but makes independent decisions in-line with current experience.
➢ Analyzes new recipes and adjusts recipe to accommodate for required quantities.
4. Kitchen Management
➢ Responsible for quality control in food handling and preparation.
➢ Washes pots, pans, and other equipment as used.
➢ Ensures an orderly kitchen by cleaning ovens, fryers, grills, and coolers.
➢ Receives and stores supplies.
➢ Maintains cleaning schedule and supervises co-worker cleaning activities.
➢ Responsible for supervision of other food service co-workers in absence of the Culinary Director or Chef.
5. Training and Compliance
➢ Attends and participates in all mandatory in-service training sessions.
➢ Conducts in-service training as requested. May perform other duties as assigned.
➢ Cooking certificate or degree in the culinary arts OR cooking experience and expertise as deemed sufficient by Culinary Director/Administrator.
➢ Ability to write, speak, and read English.
➢ Ability to prepare and cook a variety of foods in large quantities.
➢ Awareness of special diets, seasoning requirements, cooking times, and temperature controls.
➢ Ability to estimate quantities of food required, utilize leftovers while serving attractive, appetizing meals, and ability to limit waste.
PREFERRED SKILLS AND CHARACTERISTICS:
➢ Extensive cooking experience in a food service or restaurant setting.
➢ Maintains a valid sanitation/safe food handling certificate.
➢ Good physical and mental health, producing upon hire, and at least every twelve (12) months thereafter, a satisfactory examination from a physician or equivalent indicating that the individual is free from any health impairment which is of potential risk to residents or which might interfere with the performance of the individuals duties. In addition, individual must produce a ppd (Mantoux) skin test for tuberculosis within thirty (30) days prior to employment and no less frequently than every two (2) years after employment begins.
➢ Occasional twisting, bending, squatting, kneeling, crouching, climbing, and balancing.
➢ Ability to sit, stand and walk during all shifts.
➢ May need to lift and carry up to twenty-five (25) to fifty (50) pounds.
Required to work some weekends.
Job Type: Full-time
➢ Dental insurance
➢ Employee assistance program
➢ Employee discount
➢ Health insurance
➢ Life insurance
➢ Paid time off
➢ Referral program
➢ Vision insurance
➢ Casual dining restaurant
➢ 10 hour shift
➢ 8 hour shift
➢ Day shift
➢ Monday to Friday
➢ Weekend availability
➢ High school or equivalent (Required)
➢ Cooking: 1 year (Required)
➢ Restaurant Experience: 1 year (Required)
➢ Food Handler Certification (Preferred)
➢ Food Safety Certification (Preferred)
➢ Safe Quality Food Certification (Preferred)
➢ Day Shift (Required)
Work Location: One location
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