Full Time Line Cook

Covenant Living•Golden Valley, MN

About The Position

The Line Cook prepares, portions, cooks, and presents hot and cold foods for breakfast, lunch, dinner, and special or catered events in a senior living or healthcare environment. The role prepares foods for residents, follows standardized recipes to maintain accurate quantities and consistent quality, and applies classical cooking techniques to produce food in small or large batches. The employee maintains sanitation in accordance with organizational standards and applicable federal, state, and local regulations. The Line Cook prepares and cooks food to order, may serve customers at an à la carte station or operate a grill, and follows recipes, menus, production sheets, and verbal or written instructions. Duties also include preparing meals for special diets; monitoring food temperatures; completing prep work; plating and garnishing orders; receiving and storing inventory; and keeping production and supply records. The role cleans and sanitizes workstations and equipment, assists with setup, and breaks down and cleans serving lines and other food areas. The employee follows safety and risk-management procedures and attends required training. This position requires effective communication and courteous, compassionate interaction with residents, staff, families, visitors, vendors, healthcare professionals, and the community. The work is primarily in a controlled, temperate environment, with possible exposure to heat or cold during support of outdoor activities. The role may require flexible hours and work on some holidays, as well as physical activity including lifting supplies up to 50 pounds and standing for extended periods.

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 recipes 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 emergencies 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.
Knowledge of food safety, sanitation, food preparation, and serving principles.
Ability to adhere to dress-code and kitchen-uniform requirements.
Ability to work some holidays and flexible hours.
Ability to lift or carry equipment or supplies weighing up to 50 pounds.
Ability to perform frequent stooping, bending, climbing, reaching, pulling, and pushing, and to walk or stand for extended periods.
Ability to stand, sit, twist, bend, squat, kneel, or crouch as job duties require, and to stand for up to eight hours.
Adequate sight and hearing to meet the responsibilities of the position.

Nice To Haves

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

Responsibilities

Prepare, portion, cook, and present hot and cold foods for meals and special or catered events.
Prepare and cook food to order, following recipes, menus, production sheets, and patron instructions; may work an à la carte or grill station.
Prepare meals for residents, including customers requiring special diets, while meeting applicable food-service standards and regulations.
Measure and mix ingredients; wash, peel, cut, and shred produce; and trim and cut meat, poultry, or fish.
Taste products, review menus, estimate food requirements, check production, and maintain records to plan production and requisition supplies and equipment.
Attend allergy and foodborne-illness training and apply food-safety principles to preparation and sanitation.
Take and record food temperatures and correct temperature discrepancies.
Complete food preparation according to production and prep sheets, and plate orders with attention to appearance and garnish.
Receive inventory, move and lift food and supplies, and label and store items properly with appropriate dates.
Clean and sanitize workstations and equipment, assist with setup, and break down and clean serving lines and other food areas.
Comply with company safety and risk-management procedures and participate in safety meetings, training, and hazard assessments.
Communicate effectively and interact courteously and compassionately with residents, staff, families, visitors, vendors, healthcare professionals, and the community.
Maintain an orderly work area and a well-groomed appearance in accordance with organizational and state food-code standards.