Hybrid Cook en The Seville of San Clemente

Description

Position Title:  Cook

Department:  Dining Services

Exempt Status: Hourly / Non-Exempt

Supervisor:   Executive Chef

GENERAL SUMMARY:

The Cook provides full-scope, hands-on production cooking in the Dining Services Department. Responsible for always maintaining a superior level of quality service and cleanliness.

PRINCIPAL DUTIES: 

Essential Job Duties: Must be willing and able to do the following:

· Exemplify the communities standards of cleanliness, sanitation and operational organization at all times.

· Responsible for adhering to food quality, appearance, and presentation standards always.

· Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure.

· Exhibit cooking standards of speed, accuracy, and efficiency.

· Assist with serving of meals and ware washing as necessary. 

· Visit residents at their table periodically to evaluate food service such as quality, quantity, temperature, and appearance.

· Conduct evaluations to make revisions in operations / procedures to promote improved food service when necessary.

· Observe and abide by all HIPPA regulations in regard to resident dietary restrictions and needs.

· Complete assignments in a timely and efficient manner.

· Attend all in-services as assigned or requested.

· Participate in interdisciplinary team and other community meetings as assigned.

· Other duties will be assigned as needed.

QUALIFICATIONS:

· High school diploma

· Minimum of one year restaurant/senior living or equivalent cooking experience

· Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license per state requirements

· Ability to speak, read and comprehend the English language

· Menu presentation, food preparation, production, food delivery systems, and utility 

· Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies relevant to culinary services 

· Good communication skills (oral and written)

· Good inter-departmental communication and teamwork skills

· Willingness to be available for any/all emergencies regarding the community

· Familiarity with Microsoft Office Suite products

Requirements

PHYSICAL REQUIREMENTS/WORKING CONDITIONS:

· Operate General office equipment: printer, scanner, fax machine, copier, telephone, calculator Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment 

· Lifts and carries up to 50 lbs. with assistance occasionally

· Pushes and pulls up to 50 lbs. with assistance occasionally

· Climbs, reaches, bends and twists occasionally 

· Reaches, bends and twists occasionally

· Sits, stands, and walks frequently

· Medium work – exerts up to 50 lbs. of force occasionally, and/or up to 20 pounds of force frequently and/or up to 10 pounds of force constantly to move objects.

· Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace

· Routinely observe odors relevant to food preparation and storage, cleanliness, and sanitation