Cook

Job Description

Job Description

The Cook is responsible to prepare food in accordance with current applicable federal, state, and local standards, guidelines and regulations and as directed by Food Service Director to assure that quality food is provided.

Benefits

• PTO
• Health and Dental Insurance
• Life insurance
• Short and Long Term Disability Insurance
• Health Care FSA
• Dependent Care FSA
• Paid Holidays / Floating Holiday
• Pet Health Insurance Programs
• Employee Assistance Plans
• Retirement Account Assistance
• Employee Appreciation Programs

Responsibilities :

Work in accordance with serve safe requirements maintaining a clean, sanitary kitchen at all times, following all delineated safe food handling procedures and protocols

Adhere to all Department of Public Health rules and regulations as it pertains to food production, maintenance and sanitary requirements of the kitchen and kitchen equipment including surrounding areas, service area, dining room, storage areas, freezer, walk in cooler, other refrigeration systems

Maintain cleanliness and sanitation of kitchen work area, equipment, and dining room tables and chairs

Understand dietary and allergy requirements / restrictions of the residents and serves food accordingly

Follow OSHA regulations and safety procedures when using equipment, lifting, bending, following OSHA Standards of “Stay Safe” in the commercial kitchen, reporting all personal accident or work related injuries immediately adhering to reporting protocols and procedures

Will take part in and can prepare all the food for catered functions including preparation and assembly on display trays with appropriate garnishes

Help the chef with overall operations of the kitchen

Take part in the sanitation of all food preparation work surfaces on a clean-as-you go basis, as needed or assigned

Supervise utility and wait staff as applicable / appropriate

Requirements :

Must be able to read, understand and prepare recipes without direction

Possess a demonstrated working knowledge of cooking fundamentals

Must be able to prepare meats, fish, soups, sauces, vegetables, and desserts garnishing the plate using an acceptable method, aesthetically pleasing

Must have knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling, and is sensitive to the needs of elders and disabled individuals

Must have and maintain Serve-Safe Certification

Must have and maintain Allergy Awareness Training

Must take anti-choking training

Must be at least 18 years old

We are an equal opportunity employer and prohibit discrimination / harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.