Cook | Prep Cook

Harmony Senior Services•Morgantown, WV

1d•Onsite

About The Position

The Cook prepares meals according to approved menus and recipes, taking into account the special dietary needs of residents living in the community. In the absence of the Dining Services Director, the cook supervises dietary staff to ensure efficient operation of the kitchen at all times. This role requires a strong understanding of food preparation, sanitation, and the ability to work effectively as part of a team. The cook will also be responsible for monitoring food temperatures, managing inventory, and ensuring the kitchen is clean and ready for service.

Requirements

Must have experience in dining services.
Must be Serv-Safe certified, or be willing to complete certification within 60 days of hire.
Must have a basic understanding of food service operations including familiarity with other dietary position duties.
Must possess the ability to read, write, and make simple calculations.
Must be able to learn quickly and apply principles learned.
Must be able to follow oral and written directions.
Must be experienced in food preparation, cooking and in estimating quantities of food required.
Knowledgeable of principles and requirements of sanitation and safety in handling food and equipment.
Must be able to stand for long periods of time and withstand temperature extremes, wet and/or humid conditions and noise.
Must be able to lift 50 lbs on a regular basis or at least eight (8) times per shift.
Must be able to carry heavy objects for 20 feet.
Must be able to pull, push, grasp, and reach adequately to perform necessary cooking activities.
Must be organized and work well with people as part of a team.
Must be in designated uniform (including slip resistant footwear) during working hours and maintain good personal hygiene.
Must be willing to work a flexible schedule that includes evenings, weekends, and holidays.

Nice To Haves

Familiarity with specific requests and diets of each resident.
Ability to identify changes in residents’ dietary needs, likes and dislikes.

Responsibilities

Prepare and present menu items according to standard recipes.
Maintain a clean and orderly work area at all times, including floors.
Participate in weekly cleaning routines planned by Dining Services Director.
Report faulty equipment, broken or chipped tableware and food trays to supervisor, and removes these items from meal service.
Report incorrect refrigerator and freezer temperatures to supervisor immediately. Must be recorded two times per day.
Ensure all leftover food is properly cooled, stored, identified and dated.
Observe good safety practices.
Monitor and control portion sizes to minimize food waste.
Remove frozen food items from freezer for next day (or meal) preparation, and begin preparation for next day meal.
Make appropriate menu substitutions when certain food items are not available (with approval of Dining Services Director).
Supervise all assigned duties to ensure kitchen is ready to provide meal service.
Ensure kitchen area is clean and ready for next day operation when working evening shift.
Take and record food temperatures three (3) times/daily.
Attend required in-service and staff meetings.
Become familiar with specific requests and diets of each resident. Must be alert for changes in residents’ dietary needs, as well as likes and dislikes.
Be courteous and polite to all residents, visitors, and staff.
Follow confidentiality policies regarding release of resident information.
Supervise dietary staff in absence of Dining Services Director and Dining Services Supervisor.
Assist in training new dietary employees.
Conduct in-services and training at the direction of Dining Services Director.
Attend all required in-services and staff meetings.