Job Description

Our goal each and every day is to provide care, comfort and respect to our residents. We are looking for an individual with skill, ability and compassion to fulfill our full-time Cook/Kitchen Efficiency Associate position. We believe that taking pride in everything we do for our residents is a calling.

Qualifications:

• Two or more years’ experience cooking in an assisted living community
• Excellent communication and customer service skills
• Must enjoy working with seniors
• ServSafe Food Handler Certification

Specific Duties:

Responsible for the oversight and execution of all aspects of the kitchen to enable production of timely, tasty, visually appealing meals according to menu plans and standardized recipes that meet the dietary needs of residents. Works with vendors to procure residence supplies, food, food preparation items, and dietitians to achieve nutritionally balanced recipes. Develops menus, trains kitchen support workers, ensures kitchen cleanliness and maintenance of kitchen equipment.

Key Areas of Responsibility:

1. Handles food preparation to ensure all meals are prepared according to the planned menu and that standardized recipes are being followed. Suggests menus or recipe changes so that leftovers and over-stocked items are used in an efficient manner.

2. Maintains awareness of all therapeutic diets and provides instruction to the food service employees on how to prepare and serve those meals.

3. Ensures that all foods are prepared using safe methods that will conserve the nutritive value, flavor and appearance, and will be served in an attractive way at the proper temperature.

5. Responsible for posting each week's menu in an area that is available to the residents at all times. Any changes to this posted menu must be recorded and kept on file.

6. Maintains a working knowledge of all kitchen equipment and small appliances. Responsible for training all food service employees to use equipment and appliances in a safe manner.

7. Maintains an organized and sanitary kitchen. Including the logging of temperatures for the refrigerator, freezer and dishwasher. All kitchen work areas are to be kept neat and clean, and trash containers emptied after each shift.

8. Stocks inventory as it is received. All items are to be dated when received and placed into inventory accordingly. The FIFO (First In/First Out) method of inventory is to be used.

9. Works shifts including overtime, scheduled weekends, holidays and rotating shifts when necessary.

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