Are you a person who believes in providing great care? Do you believe in having a positive impact on other people's lives? Are you a team-player, quick-thinker, and ready to be a part of an organization that supports your growth?

We believe care goes beyond a medical chart. With kindness and integrity as our guide, we strive for excellence in every interaction.

The Cook will prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals. Meals prepared include meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures.

Key Responsibilities

Food Preparation Duties:

• Handle and prepare food that is palatable, appetizing, and attractive.
• Establish practice of serving hot food hot and cold food cold.
• Cook a variety of foods in large quantities.
• Be familiar with seasoning and cooking time required.
• Be aware of cooking characteristics of various cuts of meats, fish, and fowl.
• Prepare foods for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone, and trim meat, fish, and fowl.
• Cook food: Bake, roast, stew, and steam-cook meats, fish, and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces, and soups.
• Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages.
• Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste.
• Follow standard recipes but make independent decisions in line with current experience.
• Understand importance of proper food-handling techniques and hazards of improper food handling.
• Estimate quantities of food required and apportion servings while monitoring portion-controlled guidelines for individual residents.
• Taste, smell, and observe food to ensure conformity with recipes and appearance.
• Serve food according to dietary guidelines, checking each tray for completeness and accuracy.

Kitchen Duties:

• Comply with meal schedules.
• Maintain and use equipment and supplies.
• Work cooperatively with other staff and departments.
• Wash pots, pans, and other equipment as used.
• Responsible for supervision of other food service employees in absence of the Executive Chef.
• All other duties as requested.

Talent

• Demonstrates resourcefulness.
• Detail oriented and follow through.
• Ability to prioritize and multi-task priorities.
• Work well with people including staff, residents, families.
• Enjoy working with older people.
• Demonstrates friendliness and enthusiasm.
• Have a caring attitude and sincere interest in others.
• Demonstrates honesty.
• Communicates clearly and effectively.
• Displays creativity.
• Curiosity and desire to learn.

Physical Demands:

• Frequent walking per shift.
• Frequent standing per shift while preparing and serving food.
• Lifting 1-20# frequently, 21-35# occasionally, 36-70# rarely.
• Bending and reaching, squatting and kneeling, crawling and climbing.
• Extreme hot and cold temperature changes.
• Use of large and small kitchen equipment.

Work Area And Environment:

• Kitchen, freezers, refrigerators, loading dock, dining room.

Standards: State Health Department Regulations.

Salary: $15.28 - $22.99 per hour.

• Generous Bonuses.
• Growth Opportunities - DOUBLE your salary.
• Health Benefits.
• 401K.

• Ability to prepare and cook a variety of foods in large quantities.
• Aware of special diets, seasoning requirements, cooking times, and temperature controls.
• Ability to estimate quantities of food required, limit waste, and utilize leftovers.
• Serve safe certification.
• Previous experience in the dining department of a senior care community preferred.