Reflections, A Senior Living Community

POSITION TITLE: Cook

DEPARTMENT: Dining Services

REPORTS TO: Director of Culinary Services

POSITION SUMMARY: The Cook is responsible for preparing and cooking a wide variety of food for residents, employees and visitors. He/she prepares food according to recipes and plans cooking schedules to meet mealtime schedules. In addition, the Cook performs related duties and cleaning duties, as assigned. The Cook directs other Dining Services employees in the absence of the Director of Culinary Services.

RESPONSIBILITIES/ACCOUNTABILITIES:

Handles and prepares food in accordance with sanitary regulations.
Prepares palatable and appetizing meals, as prescribed for the residents.
Meets required meal schedules.
Takes necessary measures to avoid food waste.
Properly cares for Dining Services equipment and productions sheets. Cleans and sanitizes all cook related equipment and work area as he/she works.
Follows menus and special diet instructions.
Communicates freely with the Director of Culinary Services.
Cooperates with other Dining Services staff and community personnel.
Follows procedures to ensure that kitchen sanitation is maintained at all times.
Concerns his/herself with the safety of all residents in order to minimize the potential for fire and accidents. Also, ensures that the location adheres to the legal, safety, health, fire and sanitation codes by being familiar with his/her role in carrying out the site’s fire, safety and disaster plans and by being familiar with current SDS.
Puts Customer Service First; ensures that residents and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals’ needs and rights.
Performs all other duties as requested.

SPECIFIC EDUCATIONAL/VOCATIONAL REQUIREMENTS:

Must have Dining Services experience and is sensitive to needs or others and disabled individuals.
Certification in accordance with regulatory agencies governing the community.
Ability to read, write and understand the English language.
High school diploma or graduation equivalent preferred.
Experience in institutional food handling is preferred.

JOB SKILLS:

Must have knowledge of basic principles of dietetic, food sanitation and service.
Must be familiar with large scale purchases and preparation of food, food and labor laws and with accepted food service techniques.
Assist with the planning of the operational and capital budgets for the Dining Services department and operates within budget.
Must be knowledgeable in personnel practices related to the recruiting, hiring, orientation and training of Dining Services personnel.
Must have the ability to solve operational problems in the absence of Director of Culinary Services.
Must possess the ability to positively interact with personnel, residents, family members, visitors, government agencies/personnel and the general public.
Annual verification of a negative TB skin test may be required for this position. Check state and/or local requirements for TB testing.
Is aware of and rehearsed in their role in marketing the company, their community and its services to all residents, vendors, referral sources, and fellow employees.

PERFORMS RELATED DUTIES:

Interacts with residents, families and visitors to the community.
He/she carries out other tasks as requested in situations where hands-on intervention/participation may be required.

Job Type: Part-time

Benefits:

401(k)
401(k) matching

Shift:

Evening shift

Experience:

Restaurant experience: 1 year (Preferred)

Shift availability:

Night Shift (Preferred)

Work Location: In person

Reflections - A Senior Living Community

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