Cook

Commonwealth Senior Living at New Baltimore•New Baltimore, MI

12d

About The Position

The Cook, under the direction of designated management and supervisors, prepares, presents, stores, and dispatches food products for the Dining Room, Bistro (where located), marketing and catering events, and resident tray service where required. The Cook performs a variety of functions to meet preset menu specifications within established time limits and according to standards determined by the Dining Services Director and Guest, while complying with health and safety regulations and sanitary food-handling guidelines. The role includes preparing meals according to menus, nutritional programs, and individual dietary plans; maintaining food quality, presentation, and safe storage; and supporting adequate inventory and timely meal service. The Cook also assists with training new employees, adapts to staffing needs, and models company core values.

Requirements

At least 1 year of cooking experience.
Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation.
Knowledge of food service methods and procedures, sanitation principles, and safe food handling.
Ability to lift up to 50 pounds.
Effective communication skills.
Flexibility and interpersonal skills to work effectively in a diverse environment.
Effective teamwork skills.
Computer literacy, including working knowledge of MS Word, Excel, and email.
Attention to detail in all areas of work.
Strong time management and multitasking skills, with the ability to prioritize tasks with minimal supervision.
Strong problem-identification and problem-resolution skills.
Strong work ethic and positive team attitude.

Nice To Haves

Working experience in the retirement home industry.

Responsibilities

Prepare and serve all menu items according to departmental policies and procedures.
Ensure menu items meet established presentation standards.
Prepare meals according to menus, nutritional programs, and individual plans.
Maintain meal quality, including taste, presentation, and dietary requirements established by the Dining Services Director.
Maintain food quality and safety through sanitary practices, floor and surface cleaning, and proper covering and storage of food.
Work at an efficient and consistent pace and ensure meals are prepared on time.
Ensure residents receive meals that meet their dietary requirements.
Prepare quantities appropriate to daily needs.
Use kitchen equipment during food preparation.
Remain productive and prepare for future needs as time allows.
Demonstrate flexibility and volunteer to fill open shifts when staffing varies.
Follow reporting procedures for accidents and incidents to support follow-up and prevention.
Follow regulations regarding blood-borne pathogens, infection control, hazardous materials, and fire safety.
Ensure food and departmental supplies are ordered and received in a timely manner to maintain adequate inventory.
Assist with training new employees.
Serve food in proper portions and at proper temperatures.
Report violations of food services department policies and procedures.
Arrive at work at the scheduled time.
Perform other related duties as required.
Model the company’s core values and ensure personnel exemplify them.
Create and drive the sales culture.