Cook (Full-Time 40 hrs/wk: M-T & Th-Sat 10:30a-7pm)

Longview•Ithaca, NY

13h•$22 - $23

About The Position

Job Summary: Under the supervision of the Dining Director and Culinary Supervisor, Cooks are responsible for food preparation, production control, inventory control, kitchen safety/sanitation, equipment use/cleaning/sanitizing, food safety, therapeutic diets, and risk management. Successful candidates will be motivated by customer service and focused on a pleasant, high-quality dining experience for all residents. They will be result-driven and assume ownership of their work with a strong sense of timeliness, excellent organizational skills, attention to detail, and ability to follow through and execute projects/tasks quickly and efficiently. Schedule Considerations: Monday-Tuesday and Thursday-Saturday 10:30a-7p. Weekends and holidays, as scheduled or as needed. The kitchen is open 6a-7p, 7 days per week/365 days per year. Typical job duties and responsibilities include but are not limited to the following: Assist in menu planning and product directions for food preparation; Follow basic recipes; Operate a variety of kitchen equipment to measure and mix ingredients; Food Preparation (Wash, peel, cut and shred fruits and vegetables, trim and cut meat, poultry or fish for culinary use); Taste recipes to ensure high quality, identify food production needs, and keep accurate records of supply and equipment utilization; Substitute ingredients, as needed, to produce dishes for individuals with food allergies; Demonstrate high level of competency in knife skills, cooking techniques, food service, food safety, and sanitation; Understand the importance of various therapeutic diets and their preparation (e.g. puree, mechanical soft, ground, chopped); Understand food allergens and cross-contamination; Work independently, within a team, and with direct supervision; Exhibit professionalism, honesty, and respect; Maintain a positive attitude; Maintain a professional relationship with all coworkers, supervisors, residents, and other stakeholders; Communicate any schedule changes to the Food Service Manager or Dining Service Coordinator to ensure necessary coverage for meals Other duties as assigned.

Requirements

Must be at least 18 years of age
Must be able to work weekends and holidays, as needed
ServSafe certification/or willing to obtain
Strong verbal and written communication skills
Able to push, pull, lift, and carry heavy boxes and/or equipment weighing up to 50 pounds
Must be able to stand for long periods of time, frequently bending, stooping, and reaching
Basic knowledge of local, state, and federal regulations related to food, sanitation, food safety, food service, etc.
Satisfactory completion of post-offer, pre-employment physical required.

Responsibilities

Assist in menu planning and product directions for food preparation
Follow basic recipes
Operate a variety of kitchen equipment to measure and mix ingredients
Food Preparation (Wash, peel, cut and shred fruits and vegetables, trim and cut meat, poultry or fish for culinary use)
Taste recipes to ensure high quality, identify food production needs, and keep accurate records of supply and equipment utilization
Substitute ingredients, as needed, to produce dishes for individuals with food allergies
Demonstrate high level of competency in knife skills, cooking techniques, food service, food safety, and sanitation
Understand the importance of various therapeutic diets and their preparation (e.g. puree, mechanical soft, ground, chopped)
Understand food allergens and cross-contamination
Work independently, within a team, and with direct supervision
Exhibit professionalism, honesty, and respect
Maintain a positive attitude
Maintain a professional relationship with all coworkers, supervisors, residents, and other stakeholders
Communicate any schedule changes to the Food Service Manager or Dining Service Coordinator to ensure necessary coverage for meals
Other duties as assigned