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Shift
FT 11:00 am - 7:00 pm
Position Summary |
The Head Cook is responsible for the preparation of food for patients, elders and staff, maintaining quality food production and portion control. The incumbent supervises and instructs Assistant Cooks and Dietary Assistants with food preparation.
Primary Responsibilities
All employees of St. Martin’s in the Pines are expected to maintain strict confidentiality, ensure compliance with policies and procedures, and uphold the safety and well-being of our residents. Employees are expected to demonstrate an appreciation of the heritage, values, and wisdom of the residents as well as the aging process. In particular, the Head Cook:
Secondary Responsibilities:
Accountability |
Supervision: Dietary Staff
Budget Responsibility:
Security Level: Moderate – budget responsibilities
Reporting Structure: direct supervision
Knowledge, Skills and Abilities |
Work Environment |
Schedule
Work hours are full-time and scheduled in shifts by the Directory of Dietary Services
Physical Requirements
Prolonged periods of standing, walking
Lifting up to 25 pounds; frequent bending
Safety/Environmental
Exposure to behavior of elders with and without cognitive impairment
Other
Skilled Nursing Services & Residential Care
$44k-59k (estimate)
11/17/2022
10/28/2023
stmartinsinthepines.org
Birmingham, AL
50 - 100
Skilled Nursing Services & Residential Care
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Quotes from people on Cook job description and responsibilities
Fast Food Cooks also order and take charge in delivery of supplies.
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Cooks must be able to follow directions given by the chef and from recipes.
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Cooks need to present food that fits nicely on the plate, looks clean and appealing to the customer with appropriate garnishes and decorative elements.
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Cooks need to understand orders and follow recipes to prepare dishes correctly.
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Some restaurant cooks may order supplies and help maintain the stock room.
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Career tips from people on Cook jobs
Cooks must demonstrate strong leadership and communication skills and have the ability to motivate others.
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Cooks can also gain experience at restaurants doing prep work and then work their way up to becoming a cook.
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Cooks usually work under the direction of chefs, head cooks, or food service managers.
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Most cooks learn their skills through on-the-job training and work-related experience.
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On a daily basis, Fast Food Cooks operate large-volume cooking equipment, such as grills, deep-fat fryers, or griddles.
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