Cook

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.