Cook 1 Full Time

Ingleside at Rock Creek•Washington, DC

1d•Onsite

About The Position

This position is primarily responsible for preparing cold and hot meals utilizing productions estimates listed on the production sheet. Additional duties include assisting Sous Chef or Chef in the cold production of food items for the Nursing Center meals following standardized recipes.

Requirements

High school diploma or general education degree (GED)
Incumbent should be able to apply common sense understanding to carry out instructions furnished in written and oral form, possess high-quality verbal and written communication ability.
Must be proficient in the operation of kitchen machinery and basic cooking utensils.
Must be capable of obtaining and maintain a current ServSafe certification

Responsibilities

Prepares food for residents and visitors for each meal period throughout the day and Ensures all food is in compliance with state and federal health regulations.
Follows all standardized recipes set by the Chef for the production of all breakfast, and lunch meals.
Maintains high standards of quality food production and portion control in food preparation and serving.
Adhere to all sanitation and safe food handling standards according to ServSafe standards, call current health department regulations and all company policies and guidelines.
Thaw, pre-meal preparation (prep), prepare and store all food items in accordance with ServSafe standards, all current health department regulations and all company policies and guidelines.
Follows menus provided by the Chef and makes changes only with the consent of Sous Chef or Chef. Ensures adjustments are close to set recipe and logs changes made in the log book.
Prepares all meals at the proper time and in sufficient quality of food to meet the service requirements.
Checks temperatures of all food prior to meal time to ensure compliance with health and food regulations.
Maintains proper sanitation and safety in the food preparation areas.
Utilizes left over foods as directed by the Chef for another meal period. Stores leftover food in proper containers and labels appropriately.
Cleans and sanitizes all food preparation and production areas in compliance with state and federal health regulations.
Cleans cooking areas and other kitchen equipment and facilities at the beginning and end of each meal period to ensure the highest level of sanitation. Records cleaning duties in daily log book.
Washes and cleans all utensils and equipment used for each meal period. Utilizes help of Utility Aid as appropriate.
Conducts daily check of refrigerators and freezers to ensure food has been properly stored and labeled and all surfaces have been cleaned and sanitized.
Checks all kitchen machinery, refrigerators, and freezers for proper working order. Reports any repairs or maintenance needed to Chef and Director of Dining Services.
Reports all cleaning and sanitation concerns to the Chef or Director of Dining Services in a timely manner.