Line Cook

SUMMARY

The Cook is responsible for preparing food in accordance with the approved menu, current standards, guidelines, and regulations with established procedures, and as may be directed by the Executive Director and/or Culinary Services Director to assure that quality food service is provided at all times. This position is at a WellQuest Management Group community. Reports to: Culinary Services Director.

For the Line Cook Position:

What we offer:

• Rotating seasonal menus and multiple daily specials.
• Work with high end products and local vendors.
• Work with collaborative chefs who are eager to train and help you expand your culinary skills.
• Opportunities for advancement in a growing company.
• No late-night shifts.

ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBLITIES

The essential duties and responsibilities described below are representative of those an employee encounters while performing the basic functions of the position. While every effort has been made to identify the essential functions of the position, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is an essential function of the position. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions of the position.

1. Prepare and serve all food items and meals in accordance with planned menus and recipes ensuring all meals and food prepared are of high quality, palatable and appetizing. Assist in food preparation for special meals, parties, events, etc.

2. Inspect special diet requests and orders to assure that the correct diet is being served.

3. Prepare and serve substitute foods to residents who refuse foods served. Make only authorized food substitutions and consult with and advise Culinary Services Director on menu changes.

4. Prepare food and serve in accordance with sanitary regulations, as well as with established policies and procedures. Reports any incidents or infractions to Culinary Services Director.

5. Ensure that food storage areas are clean and properly arranged at all times.

6. Obtain and maintain a valid Serv Safe Manager’s Certificate and Food Handler’s permit.

7. Assist, when requested, in the purchasing of food and supplies. Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times. Work closely with the Culinary Services Director in specifying and selecting food products.

8. Dispose of food and waste in accordance with established policies.

9. Properly label, date and store all food leftovers.

10. Check in all purchases in absence of Culinary Services Director.

Assist in inventory and storing in-coming food, supplies, etc. as necessary.

11. Assist in serving meals as necessary on a timely basis.

12. Open or close kitchen as dictated by department scheduling.

13. Record temperatures of coolers and freezers as required by company policy.

14. In the absence of Culinary Services Director, ensures all staff arrive and/or depart at scheduled times as posted.

15. Responsible for all cleaning items assigned to this position, as posted on daily/weekly checklist and those assigned by the Culinary Services Director.

16. Ensure that the next day’s items are in stock and pulled and thawing under refrigeration as dictated by the menus.

17. Prepare soups, appe