Production Cook

ESSENTIAL DUTIES:

1. Performs scheduled hot and cold food production duties efficiently to meet established meal schedules/service and quality control standards. Monitors/samples daily. Evaluates food served in the Neighborhoods and the Bistro for wholesomeness palatability temperature portion control and presentation.
2. Reads/correctly interprets/follows standardized recipes to ensure consistent product quality using a wide variety of cooking methods and appropriate service and set-up.
3. Must be able to work independently and efficiently to produce high quality foods along with leading meal service productions.
4. Participates in meetings with departmental staff to review menus production requirements resolve concerns.
5. As directed processes/labels/dates food products upon receipt of food and supply deliveries.
6. Cooks to-order items and/or batch cooks as required by menu; purees/grinds/chops meats and other foods as required for individualized diets as needed.
7. Follows correct food handling procedures according to all policies and procedures. Ensures all staff in the neighborhood understands and follows as well.
8. Suggests strategies on cost containment and ways to decrease waste.
9. Assures that all resident/client rights are always maintained. Reports any violations or suspected deviations immediately according to Saint Johns policy.
10. Maintains confidentiality of all department and organizational information.
11. Knows and follows existing lines of communication and authority.
12. Works tactfully and cooperatively with residents clients families visitors and staff throughout the organization.
13. Attends in-services meetings seminars as required and changes schedule or works overtime to meet the needs of the organization.
14. Keeps up on sanitation in the LL kitchen.

KNOWLEDGE SKILLS ABILITIES QUALIFICATIONS:

1. High school degree or GED required. Prefer Associate Degree in Culinary Arts or two years of education from an accredited college or equivalent training. Chef Certification preferred or equivalent experience.
2. Must have 2 years of experience as a restaurant/ healthcare line cook with demonstrated skill in quality meal production and knowledge of quality standards preferred.
3. Must have or obtain within 3 months of hire Servsafe certification from the National Restaurant Association.
4. Must demonstrate the ability to comprehend and follow established procedures and a range of verbal/written instructions with a high degree of accuracy judgment and decision making to organize and manage workflow.
5. Must read write and speak English in an understandable manner.
6. Must demonstrate dependability and excellent communication and problem-solving skills be honest exhibit a warm cheerful caring manner and be regularly at work on time as scheduled.
7. Must have the ability to adapt to changing organizational needs work flexible hours to meet the scheduling requirements.
8. Must be professional in actions neat attire appropriate to the position excellent customer service skills and desire to work with and serve older adults.
9. Must demonstrate the ability to comprehend and follow established procedures be able to multi- task be able to work independently and perform various duties without close supervision.

Required Experience:

IC