Cook, FT, SNF

Job Summary:

The Cook prepares quality food for residents, staff, and guests in compliance with accepted nutritional and sanitation guidelines.

Essential Job Functions:

1. Ensures the safety of prepared foods by monitoring food temperatures on a predetermined schedule to verify that food is held within accepted temperatures ranges set forth by regulatory agencies, recording those results in a Food Temperature Log, and taking corrective action if a temperature is outside accepted range.
2. Maintains sanitary working conditions by meeting standards set by State and County Health Departments as well as following Salemtowne's daily and weekly schedules for cleaning food preparation and staging areas and utensils.
3. Prepares meals by following approved menus, recipes, and food production sheets.
4. Assists in controlling food costs by properly storing and labeling leftovers, monitoring waste, and consistently completing the waste sections on the Daily Food Production sheets; suggests and implements waste reduction projects.
5. Optimizes resident satisfaction by suggesting menu innovations, improved presentation of food, and other enhancements to the overall dining experience.
6. Supports efforts of other department's (e.g., Marketing Development, etc.) efforts by preparing special meals for meetings, conferences, charitable projects, etc.
7. Supports teamwork within the company by assisting departments with special requests and projects at the discretion of the supervisor.
8. Supports Salemtowne Shines culture & philosophy.
9. Performs other duties as assigned.

Required Skills/Abilities:

• Knowledge of food preparation methods and operations, of kitchen equipment and materials used in food prep work.
• Ability to work under pressure and maintain a calm approach during stressful situations.

• Good communication and interpersonal skills.
• Possess and exhibit a strong positive attitude toward customer service and have a genuine interest in geriatric care and uphold the philosophy of the community.

• Proficient in reading, writing, and following written and verbal directions.
• Uphold the utmost attention to the cleanliness and detail towards sanitation in food service.
• Knowledge of various cooking methods, ingredients, and procedures.
• Capability to handle routine problems effectively.
• Demonstrated knowledge of safely operating kitchen equipment (i.e., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef knives).

Education and Experience:

• High School diploma or GED.
• Two (2) years’ experience in Food Service industry as a cook, and preferably in high volume establishments.

Physical Requirements:

• Capable of standing and walking short distances for extended periods of time.
• Ability to lift and/or carry objects more than 50 pounds.
• Stoop and bend at the knees, twisting from side to side at the waist.
• Reach above, below, and at shoulder level.

Work Environment:

Work in a clean, well-lighted and ventilated kitchen and dining rooms. Possible work hazards include cuts from utensils, burns, falls due to wet floors, quick temperature changes in and out of refrigeration areas and around steam tables.

All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to follow any other job-related instructions and to perform other job-related duties requested by their supervisor.

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.

This document does not create an employment contract, implied or otherwise, other than an “at-will” employment relationship.