Cook

1. Associate Degree in Culinary Arts or two years of education from an Accredited College or equivalent training. Chef Certification preferred.
2. Must have 2 years experience as a restaurant/healthcare line cook or environment with demonstrated skill in quality meal production, baking and knowledge of quality standards.
3. Must have or obtain within 3 months of hire from the National Restaurant Association “Servsafe” Certification.
4. Must demonstrate the ability to comprehend and follow established procedures and a range of verbal/written instructions with a high degree of accuracy, judgment, and decision making to organize and manage workflow.
5. Must read, write, and speak English in an understandable manner.
6. Must demonstrate dependability and excellent communication and problem-solving skills, be honest, exhibit a warm, cheerful, caring manner and be regularly at work, on time, as scheduled.
7. Must have the ability to adapt to changing organizational needs, work flexible hours to meet the scheduling requirements. 
8. Must be professional in actions, neat uniform appropriate to the position, excellent customer service skill, and desire to work with and serve older adults.
9. Must demonstrate the ability to comprehend and follow established procedures, be able to multi- task, be able to work independently and perform various duties without close supervision.

ESSENTIAL FUNCTIONS, DUTIES AND ACCOUNTABILITIES:

1. Performs scheduled hot and cold food production duties efficiently to meet established meal schedules/service and quality control standards of Care neighborhoods. As requested, may monitor/sample on a daily basis, cook food served in Windsor, Stratford, Canterbury Neighborhoods. Evaluates for wholesomeness, palatability, temperature, portion control and presentation.
2. Complete all check lists, temperature logs, PH test logs and any other forms provided by the Sous Chef. Assists Wait staff; to clean any pots, pans, serving utensils and hot holding units used during service times.  Takes down hot holding cart after lunch and dinner service, along with linen bag after dinner.  Gathers all garbage from all trash bins at the end of every shift, to dispose of in the trash room on each correlating floor. Brings any performance-related issues to the Director or Executive Chef.
3. Must be able to work independently and efficiently to produce high quality foods along with leading meal service productions, while organizing workstation and pantry to keep all areas free of clutter.
4. Participates in meetings with departmental staff to review menus, production requirements and resolve any other dining concerns.
5. Cooks to order items and/or batch cooks required by menu; purees/grinds/chops meats and other foods as required for individualized diets; after each service cleans and sanitizes all equipment and surfaces according to Health and Safety guidelines.
6. Follows correct food handling procedures; uses disposable spoons for food sampling, thaws foods in refrigerator or sealed under cold water, cools leftovers in shallow (under 2”) pans, covers/dates/labels leftover perishables and uses within 72 hours, uses separate cutting board for meats and produce to avoid cross-contamination, stores raw meats below cooked products to avoid cross-contamination, uses thermometers to ensure that products are out of 45° to 140° danger zone during preparation/storage/service, wears disposable gloves/uses utensils as appropriate, uses only sanitized knives/utensils, maintains work areas and food processing equipment in a clean/sanitary/orderly manner, at all times. 
7. Assures that all resident/client rights are maintained at all times.  Reports any violations or suspected deviations immediately, according to Saint John’s policy.
8. Maintains confidentiality of all department and organizational information.
9. Knows and follows existing lines of communication and authority (Sous Chef, Executive Chef, Assistant Director of Dining and Director of Dining, etc.)
10. Works tactfully and cooperatively with residents, clients, families, visitors, and staff throughout the organization.
11. Attends in-services, meetings, seminars as required and changes schedule or works overtime to meet the needs of the residents.