COOK - CB
About The Position
Prepare and serve food daily as outlined on the weekly menu. Responsible for pulling and prepping necessary food items for future food service. Identify and inform supervisor of food inventory that is over or under stocked. Notifies the supervisor of any equipment/appliance that malfunctions or the kitchen is in need of. Responsible for receiving, comparing, and initialing delivery/invoices when food deliveries are made. Maintains a clean, orderly, and safe kitchen environment. Ensure compliance with DOH regulations/laws pertaining to food handling, storage, sanitation and use of chemicals. Ensure safe and proper use of equipment, appliances and utensils. Responsible for placing all leftover, perishable foods from the meal into proper storage, including labeling and dating each item. Follow all sanitation codes, policies including proper glove use, hair restraint and uniform. Responsible for the supervision of the food service department in the absence of the Head Cook and Food Operations Manager. Responsible for attending all staff meetings and in-services as necessary. Performs duties according to the highest ethical and moral standards and in adherence with the facility's corporate compliance plan and all applicable governing laws. Adheres to the facility's confidentiality statement in accessing and safeguarding protected health information (PHI) of residents and employees as necessary to perform job duties. Performs any other functions as directed by Head Cook and/or Food Operations Manager.
Requirements
- Knowledge and ability to prepare foods of good nutrients, appearance, palatable, and in necessary quantities.
- Ability to think, act, and intervene independently in routine and emergency situations.
- Self-motivated and able to perform responsibilities and duties satisfactorily with minimal supervision.
- Neat appearance, good hygiene.
- Ability to read and write English.
- Ability to follow both oral and written instructions.
- Ability to lift supplies and equipment up to 50lbs.
- Ability to follow detailed instructions.
Responsibilities
- Prepare and serve food daily as outlined on the weekly menu.
- Pull and prep necessary food items for future food service.
- Identify and inform supervisor of food inventory that is over or under stocked.
- Notify the supervisor of any equipment/appliance that malfunctions or the kitchen is in need of.
- Receive, compare, and initial delivery/invoices when food deliveries are made.
- Maintain a clean, orderly, and safe kitchen environment.
- Ensure compliance with DOH regulations/laws pertaining to food handling, storage, sanitation and use of chemicals.
- Ensure safe and proper use of equipment, appliances and utensils.
- Place all leftover, perishable foods from the meal into proper storage, including labeling and dating each item.
- Follow all sanitation codes, policies including proper glove use, hair restraint and uniform.
- Supervise the food service department in the absence of the Head Cook and Food Operations Manager.
- Attend all staff meetings and in-services as necessary.
- Perform duties according to the highest ethical and moral standards and in adherence with the facility's corporate compliance plan and all applicable governing laws.
- Adhere to the facility's confidentiality statement in accessing and safeguarding protected health information (PHI) of residents and employees as necessary to perform job duties.
- Perform any other functions as directed by Head Cook and/or Food Operations Manager.
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What This Job Offers
Job Type
Part-time
Career Level
Mid Level
Education Level
High school or GED
