Cook

Sonata Delray Beach•Delray Beach, FL

10d•Onsite

About The Position

The Community Cook reports to the Food & Beverage Director and assists in preparing meals in a safe and appetizing manner in compliance with dietary standards and food-related Community policies and procedures. The cook will prepare food items on the Food & Beverage Director's daily menu for Residents within the scheduled time frame, keep food service areas clean, monitor inventory, and supervise servers in the absence of the Food & Beverage Director. This role requires maintaining a clean, neat, and safe work environment, demonstrating knowledge of kitchen equipment, and assuring that Resident diets are followed. The cook will also account for employee and Resident guest meals daily, report any loss, breakage, or waste of supplies and equipment, and communicate any problems or potential problems in the dietary department to the Food & Beverage Director. The position requires the ability to work with little or no supervision, cook large quantities of food, deliver a superior product, and guide and instruct others in food preparation and serving. A professional demeanor under stress, the ability to recognize needs and help others without prompting, and good relations with other employees and Residents are also essential. The cook must be neat, clean, work safely, maintain the current cleaning list and highest standards for kitchen cleanliness, and respect Resident rights while adhering to Community policy on Resident care. All other duties assigned by the Food & Beverage Director are also part of the role.

Requirements

Serv Safe Certification required.
Has a working knowledge of rules and regulations related to health and safety in food preparation.
Knowledge of cooking times and temperatures essential in accordance to state guidelines.
Knowledge of various cuts of meat and seasonings.
Demonstrates ability in a wide range of food preparation and skills.
Experienced in dealing with seniors and their dietary needs.
Ability to read, write, and speak English.
Physically able to bend and reach.
Physically able to push and pull and lift up to 40-50 pounds if necessary.
Physically able to stand for extended periods of time.
Ability to work in a hot/humid environment for extended amounts of time.
Can determine quality and palatability of food through taste and smell.
Maintains acceptable attendance record, notifying chef if expected to be late or unable to work in accordance with Community HR policies and procedures, and follows work schedule.
Follows all emergency procedures.
Understands all safety policies and procedures.
Reports on-the-job injuries to the Food & Beverage Director before the end of the work shift on the day the injury occurs.
Communicates effectively with Food & Beverage Director and other staff.
Immediately advises Food & Beverage Director of any changes in physical and mental health of a Resident.

Nice To Haves

The flexibility to work open shifts as needed is also a plus!
Has the ability to work with little or no supervision.
Has the ability to cook large quantities of food and deliver a superior product.
Has the ability to guide and instruct others in food preparation and food serving.
Has the ability to maintain professional demeanor under stress.
Has the ability to recognize needs and help others without prompting.
Has the ability to relate well with other employees and Residents of the Community.
Is neat, clean, and works safely.
Maintains current cleaning list and highest standards for kitchen cleanliness.
Respects Resident rights and adheres to Community policy on Resident care.

Responsibilities

Prepares food items on Food & Beverage Director's daily menu for Residents within scheduled time frame.
Keeps food service areas clean.
Monitors inventory.
Supervises servers in the absence of the Food & Beverage Director.
Maintains clean, neat, and safe work environment.
Assures that Resident diets are being followed.
Assures employees and Resident guest meals are accounted for on a daily basis.
Reports to Food & Beverage Director any loss, breakage, or waste of supplies and equipment.
Observes and communicates to Food & Beverage Director any problems or potential problems in the dietary department.
Performs all other duties assigned by Food & Beverage Director.