Cook

JOB TITLE:    Cook                                                                        

REPORTS TO:  Executive Chef   

SALARY CLASSIFICATION:   Hourly

General Description:  

            Responsible for preparing hot and cold food items using a variety of production tools, techniques, and equipment.  Perform duties in compliance with established company policies and procedures, ensuring meal and service demands are met while maintaining sanitary work environment.

Essential Job Functions:

1. Prepares all food indicated by the production sheet according to recipe and standards.
2. Prepares all food according to schedule
3. Participates in continuing education programs
4. Achieves customer satisfaction with food prepared.
5. Attends scheduled meetings and inservices.
6. Adheres to unit standards of dress.
7. Performs other duties as required.

Key Characteristics:

1. Demonstrates neatness, accuracy and dependability.
2. Contributes, develops and carries out new ideas.
3. Demonstrates an ability to work with others.
4. Ability to work independently.
5. Ability to work in cost and time efficient manner.
6. Teach skills and knowledge to new staff.
7. Wears appropriate clothing/uniform.  Appearance is neat and well kept.
8. Relates well with residents; is friendly and pleasant.
9. Demonstrates good safety habits­—uses equipment appropriately.
10. Attendance/punctuality—comes to work when scheduled and on time.
11. Adheres to and supports the Elim Angels culture.
12. Attends required in-services.

Work Area and Working Conditions:

• Well lighted, well-ventilated kitchen, dining rooms, and stock room.
• Subject to frequent interruptions.

• Frequently exposed to wet and humid conditions, moving mechanical parts, fumes, or airborne particles, extreme cold and extreme heat.

Entry Level Qualifications:

1. High School diploma or GED
2. Degree or Certificate in Culinary preferred or equivalent experience of 3-5 years.
3. Serv Safe Certified.
4. Ability to read, understand, and follow recipes.
5. Ability to prepare menu items as directed.
6. Knowledge of essentials of food and cost control.
7. Knowledge of food presentation techniques.
8. Knowledge of special and therapeutic diets.
9. Highly positive attitude.

Physical Requirements:

• Must be of good physical and mental health.
• Able to occasionally sit, stoop, kneel, crouch or crawl, stand, walk, use hands, talk, taste and smell.
• Must be able to lift and move up to 50lbs.
• Wears appropriate clothing/uniform.  Appearance is neat and well kept
• Specific vision abilities required, including close vision, distant vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Equipment to be used:         

          Gas stove                       Slicer                      Chopper                          Blender     

          Mixer                            Knives                    Grill                                 Fryolator

          Steamer                         Steam kettle           Tilting Skillet                  Ovens

          Salamander                  Griddle

Key Accountabilities (with or without reasonable accommodation):       

1. Prepares food to high standards, including taste, tenderness, and appearance.
2. Sanitation – practices proper food handling and preparation to temperature standards, maintaining clean working environment and equipment and food storage.

Salary : $19 - $22