Cook

DEPARTMENT: Kitchen

EDUCATIONAL AND TECHNICAL QUALIFICATIONS: The individual that fills this position must have a high school diploma or G. E. D., have sufficient experience as a Line Cook, and general knowledge in the operation of a production kitchen. Must be able to supervise kitchen staff, in the absence of the Chef, work in a fast-paced environment, maintain cleanliness and organization, read menus, and prepare meals for at least 120 people for breakfast, lunch, and dinner. Must possess a current Food Handlers permit.

PERSONAL QUALIFICATIONS: Must possess good physical health, work independently, and be efficient, clean, and able to handle scheduled work hours. Needs to be a self-starter that requires minimal direct supervision. Must be capable of serving delicious meals with excellent visual appeal.

AUTHORITY AND ACCOUNTABILITY: Under the direct authority of and accountable to the Executive Chef.

PROPER ATTIRE: The responsibility of the employee is to provide, and wear approved colored pants and safe, close-toed, non-slip black work shoes.  Tennis shoes, sandals, moccasins, clogs or other non-safe footwear may not be worn.  The Company shall provide a sufficient number of approved colored shirts and one approved name badge.  If Company approved, a plain colored baseball cap will be provided and worn.  A clean, neat and professional appearance shall be maintained at all times in accordance with the established dress code policy.

POSITION SUMMARY: There are full-time and part-time hourly positions.  Working split shifts may be required.  Set up production schedules for staff, understand, and follow written and verbal instruction from the Executive Chef, prepare and present high-quality food by following excellent cooking and preparation methods, and supervise the kitchen when the Executive Chef is absent.  Required to lift up to 50lbs.

SPECIFIC RESPONSIBILITIES:

1. Read, understand, and abide by the position description, positional and general orientations, Statement of Service Standards, and all corporate and facility policies and procedures.
2. Have a basic knowledge of and comply with the facility's general and departmental safety rules.
3. Understand basic fire and safety rules and regulations and have knowledge of the employee's area of responsibility when responding to emergencies and fire drills.
4. Comprehend and adhere to all OSHA rules and regulations. Understand and have a basic knowledge of MSDS material.
5. Arrive at work on time prepared to accomplish positional established duties.

1. Serve as the shift leader in the absence of the Executive Chef. Control the service line during meal periods, preparing up to 120 meals (breakfast, lunch, and dinner). Serve meals in an expedient, attractive, and excellent manner.

1. Assist with task assignments and supervise the Dish Steward, if chef is not present, assuring they are following guidelines set forth in the established procedures.
2. Adhere to all Oregon State Health and Sanitation Regulations and maintain the entire kitchen area to the highest degree of organization and cleanliness at all times.
3. Cook seasonal menu items including specialty salads, soups, and cold sandwiches.
4. Assist with special parties, events, and all programs requiring food.
5. Prep food and bake utilizing established facility specifications. Receive shipments, assure accuracy, and store delivered food items in the proper place.

1. Carry out all other appropriate tasks as directed by the Executive Chef or Executive Director

1. Perform all other appropriate responsibilities as assigned by the Executive Chef.
2. Attend all departmental, facility, and other meetings and in-services as required by the departmental supervisor.
3. Meet all new residents within your scope of service and assist them in their move-in and orientation process.

1. Maintain a friendly and warm resident relationship within the "family" spirit of the facility.

Note: Management retains the right to add or otherwise change the duties of this position at any time at its sole discretion.