Cook I (59554)

DescriptionPosition Summary
The Cook I accurately and efficiently prepares, portions, grills, and presents a variety of hot and /or cold food items for various meal periods to include breakfast, lunch, dinner, and special catered events

ESSENTIAL DUTIES AND RESPONSIBILITIES (*CF indicates Critical Function)

Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, serving soups, meats, vegetables, dessert and other foodstuff for consumption
Prepares, seasons and cooks meats and vegetables using skills in frying, grilling, and sautéing
Assists in the preparation/cooking of hot and/or cold foods, and properly stores food, utilizing knowledge of temperature requirements and spoilage (*CF)
Reads recipes and/or product directions with accuracy
Prepares, seasons and cooks meats and vegetables using skills in frying, grilling, and sautéing
Prepares and seasons and cooks starches, vegetables and other food items
Measures and mixes ingredients according to recipe
Monitors and trains others to maintain highest quality of service to residents at all times
Deep fries, grills and sautés meats, fish, vegetables and other foods
Is able to create emulsified vinaigrette and make Mother Sauces
Properly breaks down whole chicken
Executes 3 classic knife skills
Conducts appropriate taste test for products as needed. Observes and tests foods being cooked by tasting, smelling and piercing or using thermometer to ensure safety and food quality
Portions food attractively on plates. Adding gravies, sauces and garnish to servings as appropriate (*CF)
Inspects work stations for compliance with service standards
Cleans and sanitizes workstations and equipment following all standards, including regulatory rules and procedures
Complies with all HACCP policies and procedures
Reports all accidents and injuries in a timely manner and maintains a safe working environment fixing immediate needs with appropriate safety measures
Participates in safety meetings, trainings and hazard assessments
Completes all required trainings and in-services
All other duties as assigned

QualificationsGENERAL SKILLS AND ABILITIES

Maintains high standards for work areas, attitude and appearance
Understands that honesty and ethics are essential in the performance of duties
Possesses working knowledge of basic food handling skills and food safety with the ability to apply skills developed as appropriate for the position
Able to work under pressure and in a fast paced environment
Is organized and able to problem solve
Willing to learn and grow
Demonstrates maturity in judgment and behaviors
Able to work a flexible schedule, including weekends and holidays
Maintains predictable and reliable attendance, wearing the appropriate uniform as assigned

Qualifications

High school graduate or HSE preferred, or
3 years related work experience
Knowledge of basic kitchen equipment operation
Basic computer skills required
Able to write legibly, takes oral and written instruction well
Has demonstrated knowledge of appropriate skills for communicating with individuals of all ages, especially the elderly or geriatric population