Cook

Buckner International•Houston, TX

47d•Onsite

About The Position

We are seeking a Cook to join our community committed to delivering outstanding food to our residents. As a Cook, you will play an important role in all phases of food preparation that meets or exceeds Buckner quality, service, and hospitality standards. Join our team and inspire happiness in the lives of others! What you'll do: Prepare food items using standardized recipes and ensure that all food meets quality and service standards. Prepare meals based on menu requirements. Review menus and select appropriate ingredients and supplies in order to prepare for cooking meals, including selecting the appropriate amount of food for daily menus. Obtain necessary supplies from storage areas in adequate time for meal production. Cook breakfast, and/or lunch, and/or dinner meals that are nourishing, palatable and appetizing in appearance using standard recipes. Monitor quality of food items during production for taste, smell, appearance, and temperature. Prepare meals in a cost effective and efficient manner; utilize food items and equipment in a safe, efficient, and effective manner. Obtain approval from supervisor on all food substitutions. Maintain meal count and documentation records in accordance with standards as required. Monitor for overproduction and recommend effective and appropriate utilization of leftovers. Maintain food inventories and complete requisition forms. Plan cooking schedules in conjunction with the Culinary Director. Ensure food readiness at mealtimes in accordance with The Stayton cooking and serving schedules. Conduct temperature checks of cooked food prior to service of items. The above description reflects the details considered necessary to describe the essential functions of the job and should not be construed as a detailed description of all the work requirements that may be performed in the job.

Requirements

Completes and meets required training and certification requirements of Buckner and governing authorities, e.g. food handlers' certificate.
High school diploma or G.E.D. preferred.
Minimum 1 year prior related experience required.
Requires knowledge of food preparation, ingredients, recipes, and equipment used for dining facilities serving a minimum of 25 individuals.
Requires knowledge of and ability to learn food serving, cleanliness and sanitation requirements.
Requires ability to understand and follow basic written and oral step-by-step instructions.
Requires proficient ability to speak, read and write English; ability to understand business documents which are written in English.
Requires ability to communicate verbally in English with residents, families, visitors, co-workers, and others; ability to make self clearly understood by others in face-to-face interactions.
Work deals mostly with objects, equipment and/or machines where the job is at or within arm’s reach. Depth perception and field of vision (peripheral) are of some importance.
Requires ability to walk and stand for prolonged periods of time; ability to turn, stoop, kneel, crouch, reach, push, pull, stand and walk over 75% of shift.
Requires sufficient good health to properly discharge duties. Employees shall not be permitted to work who have infectious disease or skin lesion for the duration of the communicability.
Requires ability to comply with Patient Rights, all regulatory requirements, and all company policies and procedures as stated now and, in the future

Responsibilities

Prepare food items using standardized recipes and ensure that all food meets quality and service standards.
Prepare meals based on menu requirements.
Review menus and select appropriate ingredients and supplies in order to prepare for cooking meals, including selecting the appropriate amount of food for daily menus.
Obtain necessary supplies from storage areas in adequate time for meal production.
Cook breakfast, and/or lunch, and/or dinner meals that are nourishing, palatable and appetizing in appearance using standard recipes.
Monitor quality of food items during production for taste, smell, appearance, and temperature.
Prepare meals in a cost effective and efficient manner; utilize food items and equipment in a safe, efficient, and effective manner.
Obtain approval from supervisor on all food substitutions.
Maintain meal count and documentation records in accordance with standards as required.
Monitor for overproduction and recommend effective and appropriate utilization of leftovers.
Maintain food inventories and complete requisition forms.
Plan cooking schedules in conjunction with the Culinary Director.
Ensure food readiness at mealtimes in accordance with The Stayton cooking and serving schedules.
Conduct temperature checks of cooked food prior to service of items.