Cook

Taylor Glen Retirement Community

TITLE: Cook RESPONSIBLE TO: Executive Chef

JOB OBJECTIVE: Performs a variety of routine tasks and operations to prepare and cook food items as assigned for meal service. Follows standard practices and procedures in compliance with facility and regulatory agency requirements. Responsible for efficient operation of department and supervision of dietary staff.

JOB QUALIFICATIONS/DUTIES:

1. *Prior experience as cook.
2. *Ability to read and follow recipes and food production records.
3. *Must be 18 years of age or above.
4. *Must be able to use the English language to satisfy the communications and record keeping requirements involved in the performance of this job position with or without reasonable accommodation.
5. Must maintain neat wellgroomed appearance adhering to dress code of the facility
6. Must satisfy all established licensing and certification requirements applicable to this job position.
7. *Must be able to safely perform all essential job functions without harm to self or others with or without reasonable accommodation.
8. *Must comply with facilitys drug testing and substance abuse program and policies.

Supervision (Given and Received):

Given: Dietary Aides.

Received: Executive Chef

JOB RESPONSIBILITIES AND DUTIES:

1. Review menu assembles food supplies and equipment for daily food production following instructions and assignment by lead cook or supervisor.
2. *Follows recipe and other production information to complete preparation of assigned menu items.
3. *Reads menu to determine food requirements and procedures food from storage.
4. Adjusts thermostat controls to regulate temperature of ovens broilers grills roasters and steam kettles.
5. *Bakes roasts broils and steams meats fish vegetables and other foods.
6. *Observes and tests food being cooked by tasting smelling and piercing with fork to determine that it is cooked according to standard recipe.
7. *Prepares menu items such as vegetables fish meat casseroles soups and stews using established food production systems and utilizing equipment such as kettles ovens deep fryers and pressure steamers.
8. Follows instructions from lead cook or supervisor for batch cooking of daily menu items to facilitate uninterrupted efficient operation of trayline dining room and other service areas.
9. Participates in monitoring of food quality temperature and accuracy.
10. Completes set up and placement of food items on patient/resident trayline and other food service areas.
11. Assists as directed to facilitate the flow of work in the operations of kitchen procedures and food distribution.
12. Accurately records statistics to maintain the integrity of production systems.
13. Maintains proper care maintenance sanitation and safety. Detects and reports spoiled or unattractive food or supplies.
14. Alerts lead cook or supervisor to problems or needs concerning equipment food supply sanitation and safety. Detects and reports spoiled or unattractive food or supplies.
15. Maintains established department policies procedures objectives for quality assurance safety and infection control.
16. Attends all department inservice/orientation and other meetings as required.
17. Participates in educational programs or developmental inservices to improve skill level.
18. Complies with the retirement homes conduct policy.
19. Complies with all requirements of all Federal State and local regulations and guidelines including the Civil Rights Act of 1964 as amended the Age Discrimination in Employment Act of 1967 as amended and The Americans with Disabilities Act as amended.
20. Cleans assigned areas following established cleaning procedures and schedules.
21. Supervises kitchen employees as needed and assures that all jobs are completed before employees leave for the day.
22. *Complete needed record keeping forms: substitution logs; tempsheets; daily logbooks; sanitation sheets; and correctly uses time clock.
23. Assist in training of new employees.
24. Informs supervisor immediately of any equipment breakdowns.
25. *Routinely sweeps and mops work area. Must practice a clean as you go policy.
26. Follows directions for the safe and sanitary use of cleaning agents.
27. *Works tactfully and cooperatively with resident families visitors and other staff throughout the facility.
28. Abides by department policies practices and standards of care.
29. Properly uses and cares for equipment and supplies.
30. *Follows all safety security infection control universal precautions and hazardous materials policies and procedures. Performs all tasks to assure resident personal safety and the protection of coworkers and facility property.
31. Knows and ensures that all resident rights are maintained at all times. Reports any violations or suspected deviations according to facility policy.
32. Maintains confidentiality of all resident care information
33. Changes work schedule or works overtime on occasion to meet the needs of the facility
34. Comes to work as scheduled and consistently demonstrates dependability and punctuality.
35. Assists other staff members as needed within the limits of training and certification.
36. Assumes responsibility and accountability for information contained in the Employee Information Booklet.
37. Attends staff meetings inservice classes and committee meetings as assigned.
38. Performs other related duties as directed by Executive Chef Sous Chef and Executive Director.

PHYSICAL/MENTAL REQUIREMENTS:

1. *Frequent lifting and carrying of objects weighing from under 10 up to 25 pounds and occasional carrying and lifting of objects weighing from 25 to over 50 pounds is required.
2. *Performance of job functions includes constant twisting reaching at and below shoulder level; frequent stooping and kneeling; and occasional crawling climbing of ladder and stairs and reaching above shoulder level.
3. *Pushing/pulling of prep cart weighing from 250 to 300 pounds and lifting of cases of food are required.
4. *Performance of job functions requires frequent concentration on detail ranging from minimal to fine detail with various levels of interruption.
5. *Frequently expected to attend to tasks/functions for less than 10 minutes occasionally expected to focus on a task for 20 to 45 minutes.
6. *Frequently expected to remember verbal and written assignments for a full shift of work.
7. *Frequently expected to monitor persons at a distance of 35 feet; to read small print in directions labels; and occasionally to discriminate colors etc.
8. *Occasionally expected to make assessments of products based on smell such as spoiled food and to distinguish separate seasonings flavorings etc.

ENVIRONMENTAL CONDITIONS:

1. *Works inside a climatecontrolled building with an average normal temperature 75 degrees and ranging from a high of 90 degrees and a low of O degrees (cooler/freezer).
2. *Occasional exposure to blood body tissue or fluids
3. *Frequently exposed to grease or oil dust chemicals bodily injuries burns and loud or unpleasant noises.

EQUIPMENT UTILIZED:

Steamer dish machine grill convection oven fryer mixer steam table tilting skillet microwave pot sink phone mops brooms slicer knives can opener and serving utensils. Nonskid shoes gloves and hairnets are required.

Schedule:

1st or 2nd shift variable schedule

Must have open availability and weekend availability

Parttime

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race color religion age sex national origin disability status genetics protected veteran status sexual orientation gender identity or expression or any other characteristic protected by federal state or local laws.