Temporary Cook - Rochester, NY

Friendly Senior Living•Rochester, NY

2d•$19 - $24•Onsite

About The Position

The temporary Cook in the Food Service Department is responsible for producing the menu items daily, while providing the highest level of service and quality food to the residents and guests of East Side. The Cook must have the ability to perform all Food Service production activities and may function in various roles of cook, baker, and cold preparations. Duties will be performed in compliance with policies and procedures and will be performed in a professional manner.

Requirements

Ability to relate and be respectful to a wide variety of people and provide superior customer service to all including members, co-workers, vendors, family members and visitors.
Maintains and develops excellent rapport with all to ensure customer satisfaction for food quality and customer service.
Must report to work on time and adhere to attendance policy.
Must be able to maintain a high level of confidentiality regarding information about member, co-workers, vendors, family members and visitors.
Dependable, report to work on-time for every schedule shift (ready to work at beginning - start of shift) and work full schedule shifts unless physically unable or pre-approved Paid Time Off (PTO) which includes personal time and vacation time.
Willing and able to work overtime and weekends as required by the position and/or approved by management.
Have reliable transportation to and from work.
Must be clean and neat in appearance and have a “friendly,” hospitality-oriented, and service-oriented demeanor.
Abide by work-related / job procedures and organization policies; (refer to the Employee Handbook).
High school diploma or GED required.
One year of cooking experience in a large institutional kitchen required.
Knowledge of sanitation and food safety required.

Nice To Haves

ServSafe certification preferred.

Responsibilities

Prepare and cook food for scheduled meals according to production numbers and HACCP guidelines.
Follow daily production sheets and recipes in production process.
Follow food safety guidelines for thawing, preparation, and cooking, cooling and re-heating menu items.
Separate food according to skilled nursing unit needs and main dining room requirements.
Maintain proper records associated with food production and service.
Take and record temperatures in food safety logs.
Maintain kitchen work area according to established sanitation and safety standards.
Ensure that the food prep and kitchen area are cleaned and sanitized at the end of your shift.
Ensure that the equipment is always in the right condition; report to Director or Supervisor when any fault occurs.
Assist other co-workers in times of emergencies.
Consult with Director and Supervisor to develop menu ideas.
Communicate specific needs for cooking to Director or Supervisor.
Maintain accurate food inventories.
Adhere to departmental standard of dress.
Comply with facility in-service requirements.
Maintain confidentiality of all information related to the organization, residents, participants, and staff that may be encountered, either formally or informally, during the normal course of business. This includes medical and treatment records, financial and human resources information.
Perform all other duties as assigned.