Cook - FH

Friendly Senior Living•Rochester, NY

13d•Onsite

About The Position

The Cook is responsible for the preparation of all food served in The Friendly Home, Linden Knoll and the Cafeteria by utilizing standard recipes and procedures. Essential Job Functions: Prepares food according to the production sheets set up for the meal to be served during the assigned tour of duty. Follows menus and production sheets for food preparation for the TFH, employee cafeteria and Linden Knoll. Communicates any changes on production sheets to the Sous Chef and/or the Executive Chef for revisions. Provides all necessary diet restrictions as recorded on production sheets. Communicates any substitutions, shortages or out-of-stock items to management. Responsible for adherence to department Quality Assurance Standards, completion of left over logs, temperature sheets and production records in accordance to department policies and procedures. Responsible for labeling, dating and disposing of all food, as necessary within the established standards. Responsible for storage of perishable deliveries and correct storage procedures of products as necessary. Performs other production responsibilities including salad and baking as required. Cooks for any catering events as required. Garnishes and aids in setups as necessary. Maintains the work area and equipment used in a clean and sanitary condition. Responsible for sanitation within cooking area; coordinates with manager on major cleaning responsibilities and repairs as needed. Follows daily sanitation checklists. Serves on tray line at lunch and dinner, plates members meals by following the individualized diet meal tickets Participates in in-service education, departmental meetings and safety programs of the Home. Performs other duties as required by supervisor or by Administration from time to time. Must be able to work effectively as a member of a team. Serves as a back-up for the Executive Chef and the Sous Chef for orders and other duties, as deemed necessary by the Director. Expectations of the Position: Dependable, report to work on-time for every schedule shift (ready to work at beginning - start of shift) and work full schedule shifts unless physically unable or pre-approved Paid Time Off (PTO) which includes personal and vacation. Willing and able to work overtime and weekends as required by the position and/or approved by management. Have reliable transportation to and from work. Must be clean and neat in appearance and have a “friendly,” hospitality-oriented, and service-oriented personality. Abide by work-related / job procedures and organization policies; (refer to the Employee Handbook).

Requirements

High school diploma.
Ability to read, write, and do simple math calculations.
Basic Food knowledge and ability to apply it.
Dependable, report to work on-time for every schedule shift (ready to work at beginning - start of shift) and work full schedule shifts unless physically unable or pre-approved Paid Time Off (PTO) which includes personal and vacation.
Willing and able to work overtime and weekends as required by the position and/or approved by management.
Have reliable transportation to and from work.
Must be clean and neat in appearance and have a “friendly,” hospitality-oriented, and service-oriented personality.
Abide by work-related / job procedures and organization policies; (refer to the Employee Handbook).

Nice To Haves

Associate, technical, trade or vocational school degree, or certification in culinary arts preferred but not required.
Willingness to pursue degree if needed.
Two years cooking experience preferred.
Serv-Safe certification and/or County Sanitation certification preferred.

Responsibilities

Prepares food according to the production sheets set up for the meal to be served during the assigned tour of duty.
Follows menus and production sheets for food preparation for the TFH, employee cafeteria and Linden Knoll.
Communicates any changes on production sheets to the Sous Chef and/or the Executive Chef for revisions.
Provides all necessary diet restrictions as recorded on production sheets.
Communicates any substitutions, shortages or out-of-stock items to management.
Responsible for adherence to department Quality Assurance Standards, completion of left over logs, temperature sheets and production records in accordance to department policies and procedures.
Responsible for labeling, dating and disposing of all food, as necessary within the established standards.
Responsible for storage of perishable deliveries and correct storage procedures of products as necessary.
Performs other production responsibilities including salad and baking as required.
Cooks for any catering events as required.
Garnishes and aids in setups as necessary.
Maintains the work area and equipment used in a clean and sanitary condition.
Responsible for sanitation within cooking area; coordinates with manager on major cleaning responsibilities and repairs as needed.
Follows daily sanitation checklists.
Serves on tray line at lunch and dinner, plates members meals by following the individualized diet meal tickets
Participates in in-service education, departmental meetings and safety programs of the Home.
Performs other duties as required by supervisor or by Administration from time to time.
Must be able to work effectively as a member of a team.
Serves as a back-up for the Executive Chef and the Sous Chef for orders and other duties, as deemed necessary by the Director.