Cook

The Orchards•Chester, WV

14h•Onsite

About The Position

Sets up kitchen areas and assists in preparing meals items for The Pepperberry Suites/The Peachtree Inn by performing the following duties. Essential Duties and Responsibilities: Teamwork with the following and all other duties and responsibilities assigned. Prepares appetizers, sandwiches, salads, fruit, and other items for meals on the current or next day. Delivers pantry items, cold foods and hot foods. Stores cold items in refrigerators and places hot items in steam tables. Hot items may not be placed in steam table any sooner than 15 minutes prior to meal service. Assists other food service employees when requested. Reads a temperature gauge on heating and cooling equipment in the kitchen. Reports any unusual readings to supervisor and documents on the chart. Assists in cleaning the kitchen, which includes washing and sanitizing pots and pans, cleaning the equipment and emptying coffee and iced tea pots, and putting clean dishes away. Sweeps and mops the floor of the main kitchen. Other Responsibilities: Checks daily for diet changes and special dietary needs. Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use. Bakes bread, rolls, cakes and pastry. Fills condiment containers and places them on trays. Fills and turns on steam tables and plate warmers in each unit kitchen. Ensures that refrigerators in kitchen are stocked appropriately, rotates stock, and discards any old items. Procures food items from stock areas. Communicates with Nursing staff on needed items, such as cookies, sodas, shakes, puddings, applesauce, etc. for the residents. Prepares and delivers items. Trims and cuts meat and poultry prior to cooking. Assists the cook in preparing potatoes, starches, gravies, meats, and vegetables. Measures and mixes ingredients according to recipe to prepare baked goods. Uses the blender to make resident foods pureed or mechanically soft. Assesses serving dish and utensil needs and obtains them for use during cooking and meal service. Portions food on serving plates, adds gravies, sauces, and garnishes according to instructions from the menu spread sheets and resident preferences. Covers, labels, and dates food containers for delivery to the unit kitchens and for storage in the refrigerator or pantry. Checks refrigerator for expired foods. Uses small kitchen appliances in the course of preparing resident meal items. Rinses empty food containers to be washed. Washes used utensils, dishes, and cookware. Collects and takes trash to appropriate receptacles. Assists in catering special events as required. Receives and inventories in-coming stock. Will assume the duties of the Chef and/or cook when and if needed.

Requirements

Skills specific to preparing meals for geriatric residents are required.
Tuberculosis screening is required annually.
Regularly required to stand while preparing food, plating food, and conversing with various individuals.
Regularly required to walk to and from the main kitchen and throughout the campus.
Use hands to finger, handle, or feel when using the telephone, manipulating keys, kitchen equipment, and utensils, transferring food to serving containers, preparing recipes, and cleaning kitchen surfaces and equipment.
Reach with hands and arms when transferring food to serving containers, obtaining and manipulating ingredients or food items, cleaning kitchen surfaces and equipment, and reaching for supplies.
Talk or hear when interacting with various individuals or groups.
Frequently required to taste and smell food.
Occasionally required to sit at a counter.
Occasionally required to balance when carrying trays of food and dishware.
Occasionally required to stoop, kneel, or crouch.
Must frequently lift and/or move between 10 and 50 pounds of recipe ingredients, frozen meats and foods, canned items, produce, trays, dishware, utensils, and food bins (full and empty).
Specific vision abilities required: close vision, distance vision, and peripheral vision.
Color vision to identify recipe ingredients, assess a meal's visual appeal, and review color-coded diet cards, spreadsheets or documents.
Close vision to read dials and temperature gauges on kitchen equipment and numbers on keypads.
Peripheral vision and depth perception when maneuvering in the kitchen, pantries, and dining rooms and when walking throughout the facility with carts of food or supplies.
Depth perception for cooking on stovetops and in ovens and when plating food.
Ability to adjust focus when obtaining food from the main kitchen, preparing food, and using kitchen equipment.

Nice To Haves

Will assume the duties of the Chef and/or cook when and if needed.

Responsibilities

Prepares appetizers, sandwiches, salads, fruit, and other items for meals.
Delivers pantry items, cold foods and hot foods.
Stores cold items in refrigerators and places hot items in steam tables.
Assists other food service employees when requested.
Reads a temperature gauge on heating and cooling equipment in the kitchen and reports any unusual readings to supervisor.
Assists in cleaning the kitchen, including washing and sanitizing pots and pans, cleaning equipment, emptying coffee and iced tea pots, and putting clean dishes away.
Sweeps and mops the floor of the main kitchen.
Checks daily for diet changes and special dietary needs.
Washes, peels, cuts, and shreds vegetables and fruits.
Bakes bread, rolls, cakes and pastry.
Fills condiment containers and places them on trays.
Fills and turns on steam tables and plate warmers.
Ensures refrigerators are stocked, rotates stock, and discards old items.
Procures food items from stock areas.
Communicates with Nursing staff on needed items and prepares/delivers them.
Trims and cuts meat and poultry prior to cooking.
Assists the cook in preparing potatoes, starches, gravies, meats, and vegetables.
Measures and mixes ingredients according to recipe to prepare baked goods.
Uses the blender to make resident foods pureed or mechanically soft.
Assesses serving dish and utensil needs and obtains them.
Portions food on serving plates, adds gravies, sauces, and garnishes.
Covers, labels, and dates food containers for delivery and storage.
Uses small kitchen appliances in the course of preparing resident meal items.
Rinses empty food containers and washes used utensils, dishes, and cookware.
Collects and takes trash to appropriate receptacles.
Assists in catering special events as required.
Receives and inventories in-coming stock.
Assumes the duties of the Chef and/or cook when and if needed.