Cook - FT (Satellite Dining Locations)

St. James Place of Baton Rouge•Baton Rouge, LA

About The Position

The Cook prepares kitchen and food production areas, forecasts and obtains the quantities of food needed, and prepares hot and cold foods for meal services and special events. The Cook follows established recipes and production records to make food that is palatable, visually appealing, nutritious, and appropriate for residents’ prescribed special diets. The role helps ensure timely food production, portion control, and high standards of food safety, sanitation, and kitchen cleanliness. The Cook also helps train Production Aides and H&W Waitstaff, ensures kitchen staff follow departmental policies and procedures, and assists throughout the kitchen as needed. This is a full-time position with a 6:00 a.m.–2:00 p.m. shift and every third weekend off. The position requires extended standing or walking, lifting heavy objects, and frequent bending and stooping.

Requirements

High school diploma or GED equivalent.
Ability to read, write, speak, and understand English and follow written and oral instructions.
Basic computer skills.
At least five years of supervised cooking experience.
Training in food preparation and service, estimating food quantities, sanitation principles, and safe handling of food and equipment.
Ability to stand or walk for extended periods.
Ability to lift heavy objects.
Frequent bending and stooping.

Nice To Haves

Formal education as a Cook is preferred.

Responsibilities

Prepare the kitchen and food production areas for use, including opening the kitchen when required and turning on equipment as needed.
Review resident menus and forecast the quantities of hot and cold foods required.
Obtain appropriate quantities of food from storage areas.
Use production sheets, tally sheets, and standardized recipes to prepare meals in satellite kitchens.
Prepare and garnish palatable, appealing, nutritious hot and cold foods for meals and special events.
Prepare meals for residents on special diets as prescribed by physicians.
Produce foods in a timely manner while minimizing holding time and maximizing nutritional content.
Use proper serving utensils to maintain portion control.
Maintain sanitation and safety standards during food procurement, production, service, and storage.
Keep the kitchen clean, including sweeping and mopping, and clean the kitchen and food production equipment promptly.
Assist in training Production Aides and H&W Waitstaff.
Ensure kitchen staff follow departmental policies and procedures and complete assigned tasks.
Complete duties efficiently while maintaining work quality and setting a positive example.
Demonstrate teamwork and flexibility by assisting in all areas of the kitchen as needed.