Responsible for the preparation of food in accordance
with current guidelines, regulations and established policies and
procedures to provide quality food service. POSITION REQUIREMENTS -
Education / Experience Preferably a high school graduate or equivalent.
Current, compliant ServeSafe certification required. Prefer three years
cooking experience. Has a genuine interest in all aspects of food and
food preparation. Ability to read, write and comprehend English; ability
to follow oral and written instructions. Written, verbal, analytical,
and interpersonal skills. Knowledge of the MS Office Suite and other
office equipment. Ability to work hours as scheduled based on the
requirements of the position assignment. Physical Requirements: Must be
able to move intermittently through the day, proper body mechanics
require, bending, stopping, turning, stretching, and reaching above the
shoulders are involved; stands approximately 96% of the workday.
Includes bending, stooping, climbing, reaching, and twisting 60% of the
day. Pushes and pulls carts carrying equipment and supplies 25% of the
workday. Performs repetitive movements throughout the day. Must be able
to see and hear or use prosthetics/equipment that will enable these
senses to function adequately to assure that the requirements of this
position can be fully met. Must be able to lift a minimum of 40 pounds.
Working Conditions: Works in a well-lighted and ventilated work area
subject to temperature changes. Works with potentially hazardous
equipment which must be handled properly, such as the slicer, chopper,
knives, and stove. TECHNICAL COMPETENCIES 1. Observes proper safety and
sanitary techniques. 2. Properly operates the following equipment:
slicer, ovens, broiler, steamer, flat top grill, gas range, Fryolator,
Hobart mixer, blender, steam tables, beverage machines, can opener,
microwave oven, robot coupe, and dish machine. 3. Utilizes knowledge of
food presentation techniques, understands menu items, able to scale
recipes, understands regional and ethnic cuisine, and understands menu
development. 4. Displays aesthetic, appetizing, timely, safe, and
sanitary manners, and techniques in all aspects of responsibilities and
food preparation. 5. Understands and upholds the Resident?s Bill of
Rights and holds all resident information confidential. 6. Follow and
comply with all State and Federal regulations as well as established
Personnel Policies and Procedures. 7. Maintain all pertinent records in
a timely, efficient, and confidential manner. 8. Project a professional
image always. ESSENTIAL FUNCTIONS 1. Prepares and merchandises menu
items as directed. 2. Plans, prepares, and cooks adequate amounts of
quality food items for meal service according to standardized recipes
and planned menus ensuring foods are seasoned and cooked correctly. 3.
Portions and serves food items during meal service according to the
menu. 4. Monitors service line to ensure foods are available to
replenish when needed without interruption in service. 5. Prepares food
for special functions as planned and listed on the production sheets. 6.
Where applicable, prepares adequate food for the general store daily
with creativity. 7. Receives and checks food orders on arrival. Properly
stores and assembles all food items and supplies according to procedures
(FIFO), including the separate storage of chemicals and cleaning
supplies and equipment. 8. Prepares leftover food for proper storage
labeled with description of food and date. 9. Cleans food service work
area according to posted cleaning schedule or as assigned, always
?cleaning as you go? throughout the workday. 10. In cooperation with the
Food Service Director, instructs and ensures staff work in a safe and
sanitary manner. 11. Assists executive chef with feedback on the
strength and weakness of staff members as well as advise on determining
promotions.
with current guidelines, regulations and established policies and
procedures to provide quality food service. POSITION REQUIREMENTS -
Education / Experience Preferably a high school graduate or equivalent.
Current, compliant ServeSafe certification required. Prefer three years
cooking experience. Has a genuine interest in all aspects of food and
food preparation. Ability to read, write and comprehend English; ability
to follow oral and written instructions. Written, verbal, analytical,
and interpersonal skills. Knowledge of the MS Office Suite and other
office equipment. Ability to work hours as scheduled based on the
requirements of the position assignment. Physical Requirements: Must be
able to move intermittently through the day, proper body mechanics
require, bending, stopping, turning, stretching, and reaching above the
shoulders are involved; stands approximately 96% of the workday.
Includes bending, stooping, climbing, reaching, and twisting 60% of the
day. Pushes and pulls carts carrying equipment and supplies 25% of the
workday. Performs repetitive movements throughout the day. Must be able
to see and hear or use prosthetics/equipment that will enable these
senses to function adequately to assure that the requirements of this
position can be fully met. Must be able to lift a minimum of 40 pounds.
Working Conditions: Works in a well-lighted and ventilated work area
subject to temperature changes. Works with potentially hazardous
equipment which must be handled properly, such as the slicer, chopper,
knives, and stove. TECHNICAL COMPETENCIES 1. Observes proper safety and
sanitary techniques. 2. Properly operates the following equipment:
slicer, ovens, broiler, steamer, flat top grill, gas range, Fryolator,
Hobart mixer, blender, steam tables, beverage machines, can opener,
microwave oven, robot coupe, and dish machine. 3. Utilizes knowledge of
food presentation techniques, understands menu items, able to scale
recipes, understands regional and ethnic cuisine, and understands menu
development. 4. Displays aesthetic, appetizing, timely, safe, and
sanitary manners, and techniques in all aspects of responsibilities and
food preparation. 5. Understands and upholds the Resident?s Bill of
Rights and holds all resident information confidential. 6. Follow and
comply with all State and Federal regulations as well as established
Personnel Policies and Procedures. 7. Maintain all pertinent records in
a timely, efficient, and confidential manner. 8. Project a professional
image always. ESSENTIAL FUNCTIONS 1. Prepares and merchandises menu
items as directed. 2. Plans, prepares, and cooks adequate amounts of
quality food items for meal service according to standardized recipes
and planned menus ensuring foods are seasoned and cooked correctly. 3.
Portions and serves food items during meal service according to the
menu. 4. Monitors service line to ensure foods are available to
replenish when needed without interruption in service. 5. Prepares food
for special functions as planned and listed on the production sheets. 6.
Where applicable, prepares adequate food for the general store daily
with creativity. 7. Receives and checks food orders on arrival. Properly
stores and assembles all food items and supplies according to procedures
(FIFO), including the separate storage of chemicals and cleaning
supplies and equipment. 8. Prepares leftover food for proper storage
labeled with description of food and date. 9. Cleans food service work
area according to posted cleaning schedule or as assigned, always
?cleaning as you go? throughout the workday. 10. In cooperation with the
Food Service Director, instructs and ensures staff work in a safe and
sanitary manner. 11. Assists executive chef with feedback on the
strength and weakness of staff members as well as advise on determining
promotions.
Job ID: 484726182
Originally Posted on: 7/10/2025