Dietary Cook Greenwood IN

Dietary Cook

Country Charm
Greenwood IN
Job Type: Full Time
Posting Date: 8/2/2020


- 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.