Summary

The Assistant Cook is responsible for the overall food service operations in the absence of the Food Service Manager. These responsibilities include, but are not limited to, the preparation and serving of meals, sanitation of the food service areas, accurate record keeping, receiving, rotating and inventory of products, and regulatory compliance.

Required Tasks

• Manage overall food and dining services in the absence of the Food Service Manager.
• Adhere to all menus, recipes, and production systems.
• Communicate and/ or document any information regarding residents to the appropriate supervisor. Keep required administrative and food service records.
• Post current, accurate menus, with documented substitutions.

Qualifications

• Experience as a chef/ cook.
• Possesses current Food Services Sanitation Certificate.
• Possess knowledge of nutrition and therapeutic diets.
• Possess the ability to effectively read, write and communicate in English.
• Ability to read and follow menus.
• Ability to prioritize and be flexible.
• Able to make responsible choices and decisions, and act in a resident’s best interest.