Description - Cook
Reports to: Food Service Director
Subordinate Staff: Servers and Dishwashers on FSD absence
Position: The Cook is responsible for all food production and presentation, insuring proper food storage, holding and cooking temperatures, and general sanitation in the kitchen.
General Responsibilities: To coordinate and delegate with the other Cook all aspects of food preparation and presentation. To prepare and delegate the preparation of all menu items To supervise duties of kitchen and dish room staff members. To monitor and reorder stock items in a timely manner as delegated by the Food Service Director. To keep refrigerators and freezers neat, clean, organized, properly rotated, and to be sure that leftovers are frozen or utilized after dating and initialized. To maintain the cleanliness of all kitchen equipment (including delegation to the dishwasher when needed) and follow up with kitchen staff on posted daily cleaning chores. In full control of dietary staff in the absence of the Food Service Director. To be familiar with and help to implement and follow all Child Labor Compliance Regulations. Willing to work beyond normal working hours, on weekends, and in other positions temporarily, when necessary. Working knowledge of computer applications required Assists in the recruitment, interviewing and selection of department staff, in cooperation with the Food Service Director.
Training and Development: Develops, implements, and maintains as effective department orientation program with the support from the Food Service Director. Develops, implements, and conducts in-service training programs that relate to the Activities Department according to company guidelines; schedules staff for department and community in-service training. In full control of training dietary staff in the absence of the Food Service Director. Attends all in-service education programs mandated by Capital Senior Living, Corporate, State and Federal guidelines. Establishes methods of formal and informal communication. Is available and encourages face to face communication with staff at all levels. Follows and can delegate implicit instructs from the Food Service Director Can instruct and personally create well thought out meals and specials
Knowledge and Skills: Ability to operate institutional kitchen equipment. Ability to supervise 10 or more employees. Ability to Prepare Meals for over 100 people.