Nature and scope
Under the direction of the Executive Chef, the cook prepares meals for the regular and special diets for residents as determined by daily/weekly menus. Understands and is able to follow guidelines for special diets, and special menus for events.
High school diploma or equivalent preferred.
At least six (6) months prior experience in a food service department preferred.
Complete the Food Service Orientation Manual.
Knowledge of DHSR Dietary Regulations.
Obtain Food Handlers Permit (as required by State regulations).
Must have compassion for and desire to work with the elderly while recognizing that the community is the resident's home.
Must demonstrate the ability to work responsibly as a team member as well as an individual.
Must be honest, fair, dependable, respect confidentiality and the rights and privacy of others.
Practice and promote Policies and Procedures, Mission Statement, Core Values and Founding Principles.
Must be able to communicate effectively with residents, families, staff, vendors and the general public.
Must meet all health requirements.
Must pass criminal background-check.
Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation.
Must have a strong knowledge with resident's dietary needs and special diets.
Must communicate clearly to understand resident dietary needs.
Prepares food for special events and daily meals as needed.
Strong working knowledge concerning proper food storage procedures, e.g., defrosting frozen food, cooking at required temperatures and maintenance of food at safe temperatures.
Works cooperatively with other cooks evaluating leftovers and plans for use; labels, dates and stores leftovers properly.
Monitor the temperature for the freezer and refrigerator.
Keeps work area clean and sanitizes work surfaces, takes out trash as necessary; performs assigned cleaning duties, e.g. dishes, cookware, flatware and trays using approved procedures.
Follows menus accurately, demonstrating accuracy in weighing, measuring, and portioning food.
Consults menus/recipes for thawing and doing advance preparation when possible; completes and posts menu sheets daily.
Demonstrates the ability to operate electric and steam cooking equipment and dishwashers; cleans equipment, pots and pans, after use; reports needed repairs as needed.
Receives deliveries in accordance with purchase orders.
Places produce order on a weekly basis.
Follows the master menu plan, adjusting for nutritionally equivalent substitutes, leftovers, and emergencies; records hot and cold food menu change on production sheets.
Ability to work in a fast paced, multi-tasking environment.
Assists in daily final cleanup and lockup of kitchen.
Any other duties assigned by the Executive Chef.
Provides excellent customer service to internal and external customers.
Perform job duties for residents and with team members in a courteous and professional manner.
Take initiative to ensure resident safety and satisfaction is a priority.
Meet and greet visitors in a friendly, helpful manner (Visitors include anyone who visits the community; specifically, current residents' families and friends, prospective residents and their families, referral sources, vendors and regulators).
Answer phones appropriately, according to company and community standards.
Affinity Living Group