Dining - Cook AL

OMEGA SENIOR LIVING LLC•Wayne, NE

10d

About The Position

The Cook prepares meals from the menu plan and assists with meal service. The role maintains cleanliness in food production and service areas and supports quality food service in accordance with Omega Dining standards and prescribed budgets. The Cook prepares and serves food safely and sanitarily, following standardized recipes, menus, portioning guidance, and residents’ dietary requirements and special meal requests. The position also maintains food and kitchen-related inventory, follows sanitation and safety procedures, and cleans food service equipment, the kitchen, and food storage areas.

Requirements

High school education or equivalent.
One to three months of related experience and/or training, or an equivalent combination of education and experience.
Knowledge of special diets.
Obtain and hold any locally or state-required food handling, supervision, or sanitation licenses and/or certifications.
Ability to cook a variety of foods in large quantities.
Ability to make independent decisions when circumstances warrant.
Knowledge of food procedures.
Leadership ability and willingness to work harmoniously with other personnel.
Ability to maintain supplies and equipment and keep work areas and food service areas clean, orderly, and safe.

Nice To Haves

Prior experience in a commercial kitchen as a line cook.

Responsibilities

Prepare all food according to the menu in a safe, sanitary manner under the direction of the supervisor.
Support quality food service in accordance with Omega Dining standards and prescribed budgets.
Prepare, portion, and serve food according to standardized recipes.
Prepare quality food products according to standardized recipes and menus.
Fulfill residents’ special meal requests and adhere to dietary requirements.
Maintain proper inventory of food and kitchen-related non-food items.
Follow departmental sanitation, safety, and cleaning procedures and schedules.
Clean and store dishes, utensils, and cooking equipment according to proper procedures.
Oversee proper food handling and utilization to prevent contamination, increase quality, and reduce cost.
Clean food service equipment, the kitchen, and food storage areas.
Maintain supplies and equipment, the appearance of work areas, and regularly inspect food service areas for sanitation, order, safety, and proper performance of assigned duties.
Make independent decisions when circumstances warrant and work harmoniously with other personnel.
Seek out new methods and principles and incorporate them into existing food practices.