Prep Cook/Line Cook
About The Position
Prepares food for resident meals according to the daily menu, using knowledge of food preparation and presentation and following direction from the Sous Chef or Chef. Ensures food is served at the correct temperatures and accommodates residents’ requests pleasantly and promptly. Provides superior customer service, recognizing that mealtimes may be residents’ most valued social experience of the day. The role requires safe food storage and operation of kitchen equipment, knowledge of kitchen safety, sanitation, serving techniques, portion control, and presentation. The cook cleans and sanitizes work areas and equipment, reports equipment problems to the Culinary Director, and follows health, safety, and infection-control procedures. The position also includes completing tasks assigned by the Culinary Director, cooperating with staff, maintaining required food quantities, and supporting other areas as needed. The employee must maintain confidentiality regarding residents, follow facility policies and procedures, maintain respectful workplace conduct, and attend work during inclement weather. Schedules are flexible based on residents’ needs, with weekend availability required and every-other-weekend and holiday hours.
Requirements
- High school graduation or GED.
- Basic computer skills.
- Ability to lift at least 50 pounds without limitations, using proper body mechanics.
- Ability to stand and walk for extended periods.
- Ability to tolerate fluctuating kitchen temperatures and exposure to dust and cleaning chemicals.
- Ability to kneel, bend, crawl, squat, and crouch, and to work in confined areas.
- Ability to work under stress while maintaining composure and patience.
- Acceptable physical and mental health to carry out assigned duties and ability to meet the position’s physical requirements.
- Mature judgment and ability to respond to emergency situations.
- Complete annual in-service training as required.
- Pass a State Police background check free from barrier offenses.
- Have a current tuberculosis screening on or within seven days before the first day of employment and be free from tuberculosis.
- Pass a drug test.
- Weekend availability, including every other weekend, and availability for holiday hours.
- Uniforms must be neat and clean; closed-toe shoes are required.
Responsibilities
- Prepare resident meals according to the daily menu and direction from the Sous Chef or Chef.
- Ensure foods are served at the correct temperatures.
- Interact effectively and tactfully with residents, visitors, families, peers, and supervisors.
- Provide superior customer service and accommodate residents’ requests pleasantly and promptly.
- Safely operate cooking and cleaning equipment, including dishwashers, stoves, and steam tables, as well as hot and cold beverage dispensers.
- Store frozen, cold, and dry foods properly.
- Perform daily tasks assigned by the Culinary Director and cooperate with staff in the best interests of residents.
- Clean and sanitize work areas and equipment.
- Report equipment operational problems to the Culinary Director immediately.
- Follow health and safety requirements for kitchen equipment and infection-control policies and procedures.
- Apply serving techniques, portion control, and food presentation knowledge.
- Maintain the instructed quantity of dedicated food items.
- Follow facility policies and procedures and maintain confidentiality about residents.
- Provide support in other areas as needed beyond the normal expectations of the position.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
