Prep Cook

Covenant Living•Grand Rapids, MI

1d•Onsite

About The Position

The Prep Cook is responsible for following production and prep sheets for daily assignments, preparing necessary food for breakfast/lunch/dinner according to production sheets, and focusing on plate presentation and garnishing. This role requires proper recording of daily temperature logs and other regulatory paperwork, as well as labeling, dating, and properly storing all food. The Prep Cook must follow all sanitation protocols, complete assigned daily and weekly cleaning projects, and maintain a clean and organized workspace by cleaning as they go. This is a team atmosphere, and the Prep Cook will assist in other areas of the kitchen as needed.

Requirements

High school diploma
Extensive working knowledge of a kitchen environment and food preparation.
Must be able to communicate effectively (verbal and written, English) with residents and staff.
Must be able to read and understand written instructions and follow safety practices and ability to read and follow a recipe unsupervised.
Ability to use basic functions of a computer.
Must be cordial and congenial with residents.
Must be dependable, detail oriented, organized, and have good follow through.
Must be able to work within standard policy and procedures, and work with limited direct supervision.
Must have the ability to handle a variety of tasks and functions.
Must be able to react calmly in emergency situations.
Must have the ability to show patience and compassion to senior adults.
Must be considerate of resident's comfort, safety, security and belongings.
Demonstrate the ability to set and establish priorities.
Manages time efficiently.
Maintains work area in a neat and orderly manner.
Maintains a well-groomed appearance that complies with organizational and State food code standards. Ability to adhere to dress code and kitchen uniform requirements.
Demonstrates knowledge of and understanding of food safety, sanitation, preparation and serving principles.
Ability to work with all persons and must have the ability to get along and socialize with them. This includes employees, residents, families, visitors, vendors, other health care professionals and the community at large.
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 walking and/or standing.
May be required to stand, sit, twist, bend, squat, kneel or crouch when performing job duties
Must possess adequate sight and hearing to meet the responsibilities of this position.
Ability to work in a standing position for extended periods of time (up to 8 hours).
While performing this job's duties, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities.

Nice To Haves

Training in Servsafe is beneficial.
3-4 years of related and advanced food service and cooking experience.
Experience with basic operation of kitchen equipment is preferred.
Intermediate to advanced knife experience.

Responsibilities

Follow production and prep sheets for daily assignments
Prepare necessary food for breakfast/lunch/dinner according to production sheets.
Focus on plate presentation and garnishing.
Properly record daily temperature logs and other regulatory paperwork
Label, date, and properly store all food.
Follow all sanitation protocols.
Have assigned daily and weekly cleaning projects.
Work clean and organized. Cleaning as you go.
Assist in other areas of the kitchen as needed.
Prepares and cooks to order foods that may require short to mid-level preparation time.
Prepares food in accordance with current applicable federal, state, and corporate standards, guidelines, and regulations to ensure high-quality food service is provided.
Provides the highest quality of service to customers.
Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts, and other food products for consumption in eating establishments.
Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry, or fish for culinary use.
Tastes products, reads menus, estimates food requirements, checks production, and keeps records to accurately plan production requirements and requisition supplies and equipment.
Attends all allergy and foodborne illness in-service training and applies principles of food safety to food preparation and sanitation practices.
Receive inventory, move, and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
May produce some batch goods using basic cooking technique.
Take and record temperatures and correct temperature discrepancies.
Prepare all necessary foods for meal according to production sheets.
Complete all prep items according to prep sheet.
Plate food as ordered with attention to appearance and garnish.
Produces small to large batch goods using advanced and full range of classical cooking techniques.
May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
Clean and sanitize workstations and equipment and must follow all regulatory rules and procedures.
Assist with set ups. Break down and clean up serving lines and other food areas.
Properly record and label, with appropriate dates and store properly.
Complies with all company safety and risk management policies and procedures.
Participates in regular safety meetings, safety training and hazard assessments.
Attends training programs (classroom and virtual) as designated.