Line Cook Position

Covenant Living•Keene, NH

About The Position

The Line Cook prepares, portions, cooks, and presents hot and cold food items for breakfast, lunch, dinner, and special or catered events in a senior living and healthcare environment. The role prepares meals for residents, including those requiring special diets, and follows standardized recipes to provide appropriate quantities and consistent quality. Work includes cooking to order, preparing food for service, and using a range of kitchen equipment and cooking techniques. The Line Cook maintains sanitation and food safety standards in accordance with organizational policies and applicable federal, state, and local regulations. The position also includes cleaning and sanitizing work areas and equipment, storing and labeling food, assisting with setup and cleanup, and complying with company safety and risk management procedures. The role may involve working flexible hours and some holidays.

Requirements

High school diploma.
Current Food Handler’s Permit.
State sanitation certificate.
Extensive working knowledge of a kitchen environment and food preparation.
Ability to communicate effectively in spoken and written English with residents and staff.
Ability to read and understand written instructions, follow safety practices, and read and follow a recipe without supervision.
Ability to use basic computer functions.
Dependability, attention to detail, organization, and follow-through.
Ability to work within standard policies and procedures with limited direct supervision and handle a variety of tasks.
Ability to react calmly in emergency situations and show patience and compassion toward senior adults.
Ability to consider residents’ comfort, safety, security, and belongings.
Ability to establish priorities and manage time efficiently.
Ability to maintain a neat and orderly work area and a well-groomed appearance that complies with organizational and state food code standards.
Ability to adhere to dress code and kitchen uniform requirements.
Knowledge of food safety, sanitation, preparation, and serving principles.
Ability to work with employees, residents, families, visitors, vendors, other healthcare professionals, and the community.
Ability to work some holidays and flexible hours.
May be required to lift or carry equipment or supplies weighing up to 50 pounds.
Frequent stooping, bending, climbing, reaching, pulling, pushing, and extended periods of walking and standing.
May need to stand, sit, twist, bend, squat, kneel, or crouch while performing duties.
Adequate sight and hearing to meet the responsibilities of the position.
Ability to stand for extended periods, up to 8 hours.

Nice To Haves

Three to four years of related and advanced food service and cooking experience is desired.
Training in ServSafe is beneficial.
Experience with basic operation of kitchen equipment is preferred.
Intermediate to advanced knife experience.

Responsibilities

Prepare, portion, cook, and present food for meals and special or catered events, including meals for residents requiring special diets.
Prepare and cook foods to order, follow recipes and product directions, and provide food service at an a la carte or grill station as needed.
Read food orders or follow verbal instructions and prepare food according to requirements.
Use kitchen equipment to measure and mix ingredients and to wash, peel, cut, shred, trim, and prepare ingredients and meats for cooking.
Taste products, review menus, estimate food requirements, check production, maintain records, and requisition supplies and equipment.
Attend allergy and foodborne illness training and apply food safety principles to food preparation and sanitation.
Receive inventory and move or lift foodstuffs and supplies.
Take and record food temperatures and correct temperature discrepancies.
Prepare foods according to production sheets and complete prep items according to prep sheets.
Plate food as ordered, with attention to appearance and garnish.
Clean and sanitize workstations and equipment in accordance with applicable rules and procedures.
Assist with setups and break down and clean serving lines and other food areas.
Record and label food with appropriate dates and store it properly.
Comply with company safety and risk management policies and procedures; participate in safety meetings, training, and hazard assessments.
Attend designated classroom and virtual training programs.