Prep Cook

Covenant Living Communities and Services•Grand Rapids, MI

20h•Onsite

About The Position

We Are Inspired to Serve. Join us! In this role, the Cook will 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, and work clean and organized, cleaning as you go. This is a team atmosphere. ESSENTIAL RESPONSIBILITIES: Food preparation 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. Cleaning, Storage and Sanitation 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. Safety and Risk Management 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.

Requirements

High school diploma
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
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
Ability to work on 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 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)

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