Cook

Denver North Care Center•Denver, CO

10d•$20 - $23•Onsite

About The Position

The Cook prepares, cooks, seasons, and serves adequate, attractive, nutritious, and balanced meals according to scheduled menus. This includes a variety of foods such as meat, fish, poultry, vegetables, fruit, soups, salads, desserts, breads, and pastries. The Cook carries out assigned duties in accordance with applicable federal and state regulations and company policies and procedures. The role involves preparing food safely and appealingly, following standard recipes while using appropriate judgment, estimating quantities and portions, and serving meals according to dietary guidelines. The Cook also maintains kitchen equipment and supplies, follows meal schedules, and cooperates with staff and other departments. In the absence of the Executive Chef, the Cook is responsible for supervising other food service employees.

Requirements

Ability to prepare and cook a variety of foods in large quantities.
Knowledge of special diets, seasoning requirements, cooking times, and temperature controls.
Ability to estimate food quantities, limit waste, use leftovers, and serve attractive, appetizing meals.
Serve Safe certification.
High School Diploma or GED preferred.
Previous experience in the dining department of a senior care community preferred.
Ability to prioritize and manage multiple tasks.
Clear and effective communication skills.
Ability to work well with staff, residents, and families, and to demonstrate friendliness, enthusiasm, honesty, and a caring attitude.

Nice To Haves

High School Diploma or GED.
Previous experience in the dining department of a senior care community.

Responsibilities

Prepare and handle food so it is palatable, appetizing, attractive, and safely prepared.
Serve hot food hot and cold food cold.
Cook a variety of foods in large quantities and understand appropriate seasoning and cooking times.
Prepare vegetables, fruit, meat, fish, and poultry for cooking, including washing, trimming, cutting, and deboning as needed.
Bake, roast, stew, and steam-cook meats, fish, and poultry; prepare gravies, stocks, dressings, sauces, and soups.
Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages.
Use initiative and judgment when planning meals and using leftovers to avoid waste.
Follow standard recipes and make independent decisions consistent with experience.
Estimate food quantities, apportion servings, and monitor portion-control guidelines for residents.
Taste, smell, and observe food to ensure it conforms to recipes and appearance standards.
Serve food according to dietary guidelines and check trays for completeness and accuracy.
Comply with meal schedules and maintain and use equipment and supplies.
Work cooperatively with other staff and departments.
Wash pots, pans, and other equipment as used.
Supervise other food service employees when the Executive Chef is absent.
Perform other duties as requested.