FT Cook

The Carrington at Lincolnwood • Lincolnwood, IL

1d

About The Position

Position Title: Cook Department: Dining Services Exempt Status: Hourly / Non-Exempt Supervisor: Executive Chef GENERAL SUMMARY: The Cook provides full-scope, hands-on production cooking in the Dining Services Department. Responsible for always maintaining a superior level of quality service and cleanliness. PRINCIPAL DUTIES: Essential Job Duties: Must be willing and able to do the following: · Exemplify the communities standards of cleanliness, sanitation and operational organization at all times. · Responsible for adhering to food quality, appearance, and presentation standards always. · Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure. · Exhibit cooking standards of speed, accuracy, and efficiency. · Assist with serving of meals and ware washing as necessary. · Visit residents at their table periodically to evaluate food service such as quality, quantity, temperature, and appearance. · Conduct evaluations to make revisions in operations / procedures to promote improved food service when necessary. · Observe and abide by all HIPPA regulations in regard to resident dietary restrictions and needs. · Complete assignments in a timely and efficient manner. · Attend all in-services as assigned or requested. · Participate in interdisciplinary team and other community meetings as assigned. · Other duties will be assigned as needed. QUALIFICATIONS: · High school diploma · Minimum of one year restaurant/senior living or equivalent cooking experience · Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license per state requirements · Ability to speak, read and comprehend the English language · Menu presentation, food preparation, production, food delivery systems, and utility · Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies relevant to culinary services · Good communication skills (oral and written) · Good inter-departmental communication and teamwork skills · Willingness to be available for any/all emergencies regarding the community · Familiarity with Microsoft Office Suite products Requirements PHYSICAL REQUIREMENTS/WORKING CONDITIONS: · Operate General office equipment: printer, scanner, fax machine, copier, telephone, calculator Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment · Lifts and carries up to 50 lbs. with assistance occasionally · Pushes and pulls up to 50 lbs. with assistance occasionally · Climbs, reaches, bends and twists occasionally · Reaches, bends and twists occasionally · Sits, stands, and walks frequently · Medium work – exerts up to 50 lbs. of force occasionally, and/or up to 20 pounds of force frequently and/or up to 10 pounds of force constantly to move objects. · Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace · Routinely observe odors relevant to food preparation and storage, cleanliness, and sanitation

Requirements

• High school diploma
• Minimum of one year restaurant/senior living or equivalent cooking experience
• Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license per state requirements
• Ability to speak, read and comprehend the English language
• Menu presentation, food preparation, production, food delivery systems, and utility
• Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies relevant to culinary services
• Good communication skills (oral and written)
• Good inter-departmental communication and teamwork skills
• Willingness to be available for any/all emergencies regarding the community
• Familiarity with Microsoft Office Suite products

Responsibilities

• Exemplify the communities standards of cleanliness, sanitation and operational organization at all times.
• Responsible for adhering to food quality, appearance, and presentation standards always.
• Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure.
• Exhibit cooking standards of speed, accuracy, and efficiency.
• Assist with serving of meals and ware washing as necessary.
• Visit residents at their table periodically to evaluate food service such as quality, quantity, temperature, and appearance.
• Conduct evaluations to make revisions in operations / procedures to promote improved food service when necessary.
• Observe and abide by all HIPPA regulations in regard to resident dietary restrictions and needs.
• Complete assignments in a timely and efficient manner.
• Attend all in-services as assigned or requested.
• Participate in interdisciplinary team and other community meetings as assigned.
• Other duties will be assigned as needed.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED