Cook

Responsible for food preparation that meets or exceeds hospitality and service standards of this community, carrying out the “Living in Style” program. Prepare all foods to meet quantity and deadline requirements. Able to effectively manage all food production in the absence of the Chef / Kitchen Manager

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following duties are normal for this position. This list is not to be construed as exclusive or all inclusive. Other duties may be required and assigned.

· Prepare food items using standardized recipes.

· Determine food and supplies needed and coordinate meal production with serving hours.

· Prepare all special dietary needs as directed by the Resident Menus.

· Prepares fresh produce by peeling, cutting, and portioning.

· Prepares meat by trimming, cutting, and portioning.

· Monitor all food items to see that at least the minimum guidelines for temperature, taste, and quality are upheld at all times.

· Maintain or exceed standards of appearance, cleanliness, hygiene, and health standards.

· Assists with unloading, inspection, and storage of raw ingredients and supplies.

· Assist with orientation and training of new kitchen employees.

· Practice all safety and loss prevention procedures.

· Attend all in-services as required.

· Responsible for following all local, state, and federal policies regarding food handling.

· Assist with proper documentation of temperature logs, taste panel forms, and cleaning schedules.

Supports the Mission and Values of the community and Catholic social teachings.

· Perform all other reasonable tasks assigned by your supervisor.