FT COOK

PRIORITY MANAGEMENT•Woodway, TX

5d•Onsite

About The Position

Responsible for preparing and serving meals according to planned menus and standardized recipes, while monitoring food handling, preparation, meal service, and equipment cleaning. Safely and efficiently provides nutritionally appropriate food to residents to maintain and enhance their overall health. Ensures quality food service and nutrition care in accordance with Federal, State, and Local regulations. The Cook reviews menus, resident census information, production guides, and pre-preparation sheets to determine food types and quantities. The role includes preparing foods and modified diets, assisting with special-function meals, maintaining meal schedules and food quality, recording food temperatures and menu changes, and following safe food handling, storage, sanitation, and cleaning procedures. The Cook operates kitchen equipment and may assist with food ordering, storage, and preparation as assigned. Dietary Aides are accountable to the Cook when the Dietary Manager is absent. Other duties, responsibilities, and activities may be changed or assigned at any time, with or without notice.

Requirements

High school diploma or equivalency preferred.
Two years of experience as a cook in a large-scale cooking operation preferred.
One year of work experience in long-term care preferred.

Nice To Haves

High school diploma or equivalency.
Two years as a cook in a large-scale cooking operation.
One year of work experience in long-term care.

Responsibilities

Prepare meal items according to planned menus and standardized recipes, and refer proposed menu changes to a supervisor or dietitian.
Review menus, resident census information, production guides, and pre-preparation sheets to determine the type and quantity of food needed.
Prepare food according to company safe-food-handling procedures and applicable state and federal codes and regulations.
Assist with food ordering, storage, and preparation as designated by the supervisor.
Prepare food in a timely manner to preserve quality and serve meals on schedule.
Maintain food preparation and food-service quality standards; use nutritionally equivalent substitutes when required and follow standardized recipes.
Operate kitchen utensils and equipment, including blenders, mixers, food slicers, steamers, food processors, convection ovens, ranges, and tilt skillets.
Bake, roast, broil, and steam food items.
Prepare consistency-modified and diet foods appropriately, and prepare or assist with special-function meals.
Complete assigned pre-preparation tasks, including washing, peeling, and cutting produce; slice and measure or weigh meat for menu compliance and nutrition accuracy.
Prepare and serve food attractively using menu-specified gravies, sauces, and garnishes; taste food to assess palatability.
Monitor and record food temperatures before meal service.
Make and record menu changes under supervisor direction; obtain supervisor or registered dietitian approval for nutrition-equivalent substitutes when required.
Use proper hand-washing techniques, thaw foods appropriately, package and label stored food correctly, and use and change gloves as required.
Check refrigerator and freezer temperatures.
Follow the cleaning schedule; clean equipment and work areas after use; sweep and mop kitchen floors, take trash to the dumpster, and wash pots and pans when assigned.
Meet meal schedules.
Be accountable for Dietary Aides in the absence of the Dietary Manager.
Perform other duties and activities as assigned.