OVERVIEW:

The Culinary Services Cook is responsible to

• Prepare foods required for meals and special events.
• Insure sanitation of Culinary Department
• Collaborate on menu planning and special events
• Collaborate with Chef, Cooks & Culinary Associates for day to day Food Production
• Supervise Culinary Associates & other Culinary Team Members as needed.

Blood and body fluids exposure: Category III.

RESPONSIBILITIES: Include the following. Other duties may be assigned.

• Prepare foods required for meals and special events.
  • Prepare daily menu items for Independent dining room and Care Center
  • Assist Culinary Food Production Team Members with all aspects of food production.
  • Prepare baked goods as required
  • Assist in preparation of special events.
  • Oversee sanitation of Culinary Department.
  • Maintain & support all department Team Members in daily sanitation routines
• Insure food safety and sanitation is followed by all Team Members
  • Complete all logs and documentation which are maintained in department
• Collaborate on Menu Planning and Special Event Menus
  • Provide creative ideas and suggestions for menu planning
  • Assist in planning special event menus facility wide
  • Communicate routinely with Culinary Services Purchasing Coordinator to insure procurement of all food and supplies
• Collaborate with Chef, Cooks & Culinary Associates for day to day Food Production
  • Follow recipes and production sheets for food items to be produced
  • Insure proper plate presentation during meal serving
  • Instruct and lead Culinary Associates in proper plate presentation
• Supervise Culinary Food Production Team Members
  • Lead mentor and communicate effectively with coworkers and Culinary Associates to insure all aspects of food production are accurate, consistent and completed in a timely manner
  • Oversee, instruct and mentor all Culinary Team Members in proper use and cleaning of equipment and kitchen area
  • Provide a positive role model and professional image to peers, Team Members and community.
• Keeps confidential all information not specifically authorized to be given to others.
• Ability to read and comprehend simple instructions, short correspondence and memos.
• Assists in covering within the Department and various Departments during absences.
• Observes and follows safety policies and procedures.
• Observes and follow infection control policies and procedures.
• Attends all mandatory in-services as required.
• Demonstrates positive guest relations to internal and external customers
• Team Members are required to report to their Department Director all incidents of actual or possible abuse of a Resident that they become aware of. Abuse in this respect includes, but is not limited to, verbal, sexual, physical, and/or mental abuse, corporal punishment, involuntary seclusion, neglect, and/or any misappropriation of property concerning St. Mark Village Residents. Team Members will make the report as soon as possible after they become aware of the incident of actual or possible abuse.
• May be assigned other related duties and responsibilities as required by Culinary Services Chef or Executive Chef Manager.

SUPERVISORY RESPONSIBILITIES:

Carry out supervisory responsibilities in accordance with the facilities policies and applicable laws for the Culinary Associates and Culinary Staff. Responsibilities include training Team Members; planning, assigning, and directing work; addressing complaints and resolving problems in coordination with Culinary Services Chef, Manager or Director.

QUALIFICATIONS:

Chef/Cooks Certification or Minimum Five Years Quantity Cooking

REQUIRED SKILL, EDUCATION AND/OR EXPERIENCE:

Strong leadership skills, knowledge of food production and presentation. Knowledge of food safety and sanitation. Good communication skills, team player.

LANGUAGE SKILL:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of Residents or Team Members of organization. Must have a clear speaking voice.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and draw and interpret bar graphs. Ability to perform these operations using units of American money and weight measurement, volume, and distance.

REASONING ABILITY:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS:

Culinary Arts Degree, Chef/Cooks Certification or Minimum Five Years Quantity Cooking

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Team Member is regularly required to stand; use hands and fingers to handle, and feel; and reach with hands and arms. The Team Member frequently is required to walk, talk and hear, and taste or smell. The Team Member is occasionally required to stoop, kneel, crouch, or crawl. The Team Member must occasionally lift and/or move up to 35 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

To perform this job successfully an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be courteous, considerate and understanding when dealing with Residents, Team Members and visitors. Ability to work in close cooperation with others.

While performing the duties of this job, the Team Member is frequently exposed to extreme cold and extreme heat. The Team Member is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, and risk of electrical shock. The noise level in the work environment is usually moderate