Covenant Village is hiring for a Full-time Cook. Come join our great team. Wonderful place to work and fantastic benefits such as medical and life insurance, Paid Time Off, Wellness Center privileges, eligibility for 403b retirement participation, professional development, service awards and more. No late nights!!! Starting pay beginning at $15 per hour, based on experience.

Function:

To plan, prepare and serve meals for Residents, clients, Employees and guests while following high quality and safety standards. 

Responsibilities:

1. Maintains a friendly, efficient, spirt of service toward Residents, customers, Employees, guests and clients. 
2. Opens and closes the kitchen each morning and evening.
3. Maintains high quality standards.
4. Meets production schedules and amounts forecasted.
5. Uses, checks, and keeps accurate records of portion control with food preparation and usage to guard against waste.
6. Prepares and serves meals on time and with accurate and appealing plate presentation.
7. Weights and measures proper amounts of foods as specified in the recipes and follows recipes on a consistent basis for a consistent product.
8. Tastes all food prepared including therapeutic diets.
9. Checks all food leaving preparation area for temperature, taste and eye appeal and records food temperatures on production sheets.
10. Prepares items for the next day while maintaining high quality.
11. Serves and replenishes food on the serving line as needed.
12. Covers, labels and dates all food items placed in refrigerators and or freezers.
13. Follows First in First Out (FIFO) when using products.
14. Makes soap and sanitation water buckets throughout the day to ensure proper sanitation procedures.
15. Keeps refrigerators clean.
16. Cleans work area i.e. stove tops, sandwich machine, deli area, serving line, production tables, etc. and maintains a high level of sanitation and safety at all times.
17. Performs all extra sanitation cleaning on a daily basis to maintain a 95 or higher grade on county health inspections.
18. Records equipment temperatures.
19. Trains new personnel as needed.
20. Follows truth in menu and makes changes only with the consent of the Director of Food and Nutrition, Assistant Director of Food and Nutrition, or Executive Chef.
21. Maintains cleanliness and is properly attired in approved uniforms.
22. Requisitions food and supplies for daily needs.
23. Washes and stores pots and pans and cooking utensils.
24. Cleans and sanitizes all equipment and production area tables at the end of each shift.
25. Understands and prepares therapeutic in-house diets.
26. Attends In-Service training programs.
27. Observes infection control, safety, and policy and procedures.
28. Maintains the Mission Statement and Core Values of the company and the Goals of the Food and Nutrition Department.
29. Comes to work as scheduled and consistently demonstrate dependability and punctuality.
30. Assists with special events as needed.
31. Performs all other duties as assigned by management.

Qualifications

Serv Safe Certification preferred. Must have 1-2 years of experience as a Cook. Must have basic knowledge of food handling techniques, sanitation, equipment usage, cooking methods and food preparation. Must be able to read and write on an 8^th grade level. Must be able to see regular print (with or without corrective lenses). Must have adequate sense of smell and taste to assure food quality. Must have ample feeling in fingers to grasp small objects as well as, be able to balance, climb, crouch, pull, push, reach, stand for long periods of time and stoop. Must be able to lift 50 pounds. This position will be exposed to inside and outside environmental conditions including chemical hazards. Adequate safety training and equipment will be provided.