Duties and Responsibilities
Prepare scheduled meals from the weekly menus, following protocols, diets, recipes, and using standardized portions.
Cleaning and sanitizing the work area during and after each meal service.
Properly use equipment and materials safely and follow correct operating and cleaning procedures.
Perform routine recordkeeping duties to assist with the completion of department reports.
Report all supply and maintenance needs to the Dining Services Director.
Assist with restocking of all food products, supplies, and chemicals when delivered.
Maintain confidentiality of resident, community, employee, and company information.
Perform other duties as assigned.
Supervisory Responsibilities
This position does not have direct supervisory responsibilities, but serves as a delegate supervisor in the absence of the Dining Services Director.
Qualifications
- Must satisfy all state and health, licensure/certification, and background requirements.
- Education/Experience
- Must have a high school diploma or equivalent plus 5 years or more of experience as a cook preparing meals for a large group regularly, or equivalent combination of education and experience.
- Must be experienced in the operation of common commercial kitchen equipment, such as convection oven, standard gas or electric range and grill, meat slicer, mixer/grinder, commercial dishwasher, cooking utensils, etc.
- Certificates and License
- Must have a food handlers permit and complete any additional training or certification requirements mandated by the state of employment.
Physical Demands and Work Environment
- Physical Demands
- constantly stands and walks for up to and exceeding 1 hour at a time.
- frequently moves items weighing up to 10 pounds and occasionally up to 50 pounds.
- Frequently twist and rotate the body and reach high or low.
- Must be able to read recipes and other instructions, detect audible alarms, bells, and signals related to food preparation and safety.
- Work Environment
- This position is in a commercial kitchen with moderate to high noise levels. Kitchen workers are frequently exposed to extreme cold from freezers and extreme heat from ovens, grills, and stoves, as well as contaminants such as raw meat and poultry products.
