Description

The Rounds Cook supports the culinary team by assisting wherever needed in the kitchen. The position requires a wide array of professional culinary skills and a flexible, team player mindset. Responsibilities include the preparation, cooking, and timely coordination of meals for EastView’s residents. Menu items are prepared using standardized recipes, equipment, and production methods that ensure quality food production throughout the facility. The Rounds Cook is responsible for routine kitchen duties, maintaining sanitation and food quality standards, and tracking/receiving food supplies and checking in orders. Essential functions of the job include:

• Production of menu items in a manner that is consistent with EastView’s quality standards in terms of ingredients, preparation method, presentation and temperature. 
• Plating items according to the appropriate quantities specified by the menu or according to special directives.
• Using designated measures, recipes, and verbal instruction to ensure that food is prepared consistently over time. 
• Identifying poor quality production and seeks assistance from Chefs as necessary.
• Utilizes food prep lists to prepare menu items from scratch. Ensures that they are properly constructed for lunch and dinner service. 
• Uses hand and power cooking equipment in accordance with station requirements to prepare daily items. 
• Reads, understands and expands recipes for quantity to create stock, soup and sauces that meet EastView’s quality standards.
• Ensures that all food preparation is consistently performed in compliance with established department standards for serving size, recipe instruction, and appropriate garnishment.

Requirements

Candidate must be:

• Skilled in use of all standard industrial cooking equipment.
• Posses proper knife skills.
• Able to read, edit and convert recipes from computer and paper files.
• Understand basic cooking principles including following/adapting recipes, batch cooking, food preparation from scratch, and sanitation practices.
• Knowledgeable of work flow and kitchen practices in high quality, high volume restaurants or hotels. 

Education and Experience:

High School Diploma or equivalent with a minimum of three years’ experience in high quality, high volume restaurant, hotel, or residential community food service setting as Lead Cook or Assistant Cook or an equivalent combination of education and experience. ServSafe Certificate or willingness to obtain certification is required.

Physical Capabilities:

Work is performed within confined kitchen quarters with high temperatures. Work schedules include coverage of a three meal a day, seven day a week operation. Rotating shifts and occasional overtime may be required. Must be able to:

• Lift, carry, push and pull up to 50 lbs. of various food supplies and equipment.
• Work standing for extended periods in hot environment off of 34” high surfaces.
• Cut, chop and slice with sharp hand tools; operate a variety of large kitchen equipment including power operated equipment with sharp, fast moving blades.
• Operate and work safely around large ovens, ranges and steam equipment.