Cook - Concordia Village - FT Day/Evenings

Lutheran Senior Services•Springfield, IL

About The Position

Prepares meals efficiently and attractively according to menus and recipes, and may direct other dining staff to help ensure quality food for residents and customers. Work may be under the direction of Chefs and Dining Service Supervisors. The Cook prepares a range of meals, including special-event, catering, cafeteria, and dietary-restricted foods, and maintains food quality, portion standards, sanitation, and safety practices. The role involves working with residents and customers in a care-facility environment.

Requirements

Two years of institutional cooking, prep cooking, or kitchen work is preferred.
Must have or be willing to receive a Hepatitis A vaccine if working within St. Louis County, in accordance with County health regulations.
Ability to plan, organize, interpret, make independent decisions, and direct employees’ work.
Ability to work with ill, disabled, elderly, emotionally upset, and at times hostile residents.
Ability to meet the physical demands described, including moving equipment and supplies in excess of 50 pounds throughout the work day.

Nice To Haves

Two years of institutional cooking, prep cooking, or kitchen work.

Responsibilities

Prepare breakfast, lunch, dinner, alternative-menu items, special-event and catering foods, cafeteria foods, and dietary-restricted foods using standardized recipes and production sheets or as directed.
Prepare appealing, high-quality meals and test and taste food to check flavor, consistency, texture, and temperature.
Prepare appropriate portions and quantities according to standardized production menus; prepare alternate items or additional quantities promptly when requested.
Maintain sanitation and organization in kitchen and dining areas, and use and maintain equipment according to safety and operating instructions.
Follow infection-control and safety procedures, including hand washing, food preparation, storage and disposal practices, and wearing protective clothing and equipment.
Follow EverTrue policies, regulations, and food-handling practices; promptly correct or report hazards, defective equipment, accidents, and incidents to a supervisor.
Direct other dining staff as needed.