Line Cook Senior Living

Line Cook Senior Living

SUMMARY OF POSITION FUNCTIONS

The line cook is responsible for the timely preparation and serving of resident meals that are consistent with departmental policies and procedures and state and federal laws and regulations. Responsible for ensuring the food is prepared and served at the proper temperature. In the absence of the Dietary Services Manager, the cook on duty is the person in charge of the department. Line cook will prepare daily special as well as other items always available on the menu. Must be able to multi task.

Full time position working 11:00am to 7:30pm

Full time position working 6:00am to 2:00pm

ESSENTIAL POSITION FUNCTIONS

• Follows recipes and prepares food that corresponds to menu cycles prepared by the Dietary Manager and Dietician.
• Cooks or prepares palatable, attractive, nutritionally adequate meals in appropriate quantities at proper temperatures and at proper times.
• Tastes food for proper appearance, flavor, smell, and consistency.
• Supervise kitchen staff that assist with food preparation, assembling trays, cleaning, and storage of supplies and equipment.
• Maintains a clean food service work area as food preparation and service is in process. Also responsible for cleaning all food preparation and service areas after meal service.
• Uses food supplies and equipment in an efficient manner to prevent waste.
• Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic, and religious preferences.
• Uses food preparation equipment properly and follows proper cleaning techniques and preventative maintenance schedules.
• Handles, stores, and disposes of food supplies, and prepares food in accordance with departmental procedures and in compliance with state and federal regulations.
• Assists in receiving and storage of deliveries from vendors.
• Communicates with Dietary Services Manager throughout shift as needed to best meet needs of the residents.
• Attends in-service education as assigned and applies information to job tasks.
• Complies with the community's confidentiality and privacy practices and procedures related to resident and employee records.

Note: The essential functions of this job may be revised or updated as community needs dictate.

NON-ESSENTIAL POSITION FUNCTIONS

• Other duties as assigned.

SUPERVISORY RESPONSIBILITIES

• May supervise dietary employees in absence of Dietary Services Manager. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing and training employees; planning, assigning, and directing work; appraising performance; addressing complaints and resolving problems.

SPECIAL REQUIREMENTS

• According to the 2001 Federal Food Code, food service workers cannot have artificial nails or use colored nail polish, including clear.

EDUCATION & QUALIFICATIONS

• To perform this position successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• High school diploma or general education degree (GED); or one to three months' related experience and/or training; or equivalent combination of education and experience.
• Serve Safe Certification or equivalent training or willing to work towards.

KNOWLEDGE, SKILLS, ABILITIES

• Must know how to estimate quantities of food needed, and principles of sanitation and safety in handling food and equipment.
• Must know the proper methods and cooking temperatures for best utilization and yield of meats and other foods.
• Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on- one and small group situations to customers, clients, and other employees.
• Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

• Must have ServSafe Certification or equivalent certification.