Food Service Cook Per Diem

Episcopal SeniorLife Communities•Rochester, NY

9d•Onsite

About The Position

The position of Cook is primarily responsible for producing menu items on a daily basis. The Cook will have the ability to perform all food service production activities and may function in the role of cook, cold prep or staff member. The Cook Chef will perform duties in compliance with established Episcopal SeniorLife Communities’ policies and procedures and will perform them in a professional manner. This position may/will be required to provide direct care or have access to resident property or belongings.

Requirements

Must possess high school diploma or equivalent with reading, comprehension and writing ability at 12th grade level or higher.
Minimum of five years of cooking experience in institutional, hotel or upscale dining required.
Minimum of three years’ management experience in food services or related fields.
Ability to work independently and with a group and follow specific instructions.
Ability to communicate effectively, both orally and in writing.
Ability to follow recipes.
Ability to prepare and cook entrees.
Ability to perform basic math calculations.
Ability to safely operate all job-related food service equipment.
Demonstrate knowledge of proper food handling and infection control.
Ability to interact courteously and tactfully with staff, residents, family members, visitors, vendors and the general public.

Responsibilities

Direct and supervise food service staff as needed in resident meal service and food preparation.
Prepare various entrees, starch and vegetables using classical methods and following standardized recipes as trained.
Prepare salads, pastries and desserts as trained.
Prepare sauces, soups and stocks as trained.
Prepare all food items in accordance with accepted industry practices, facility NYSDOH and Monroe County health codes.
Attend staff training meetings in safety related programs and practices.
Assemble food for breakfast, lunch, dinner, snacks and the next day’s continental breakfast per requisition sheets.
Clean up kitchen, store foods, clean up any dishes or utensils.
Maintain acceptable level of customer satisfaction.
May attend resident association/food committee meetings for feedback.
Attend all chef/production meetings to address problems, concerns or plans.
Adhere to departmental standard of dress.