Cook II (58923)

Position Summary The Cook II accurately and efficiently prepares, portions, grills, and presents a variety of hot and /or cold food items for various meal periods to include breakfast, lunch, dinner, and special catered eventsESSENTIAL DUTIES AND RESPONSIBILITIES (*CF indicates Critical Function)Leads and directs others on shift to shift basis to ensure food quality (*CF)Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, serving soups, meats, vegetables, dessert and other foodstuff for consumptionPrepares, seasons and cooks meats and vegetables using skills in frying, grilling, and sautéingAssists in the preparation/cooking of hot and/or cold foods, and properly stores food, utilizing knowledge of temperature requirements and spoilage (*CF)Reads recipes and/or product directions with accuracyPrepares, seasons and cooks meats and vegetables using skills in frying, grilling, and sautéingPrepares and seasons and cooks starches, vegetables and other food itemsMeasures and mixes ingredients according to recipeMonitors and trains others to maintain highest quality of service to residents at all timesDeep fries, grills and sautés meats, fish, vegetables and other foodsConducts appropriate taste test for products as needed. Observes and tests foods being cooked by tasting, smelling and piercing or using thermometer to ensure safety and food qualityPortions food attractively on plates. Adding gravies, sauces and garnish to servings as appropriate (*CF)Inspects work stations for compliance with service standardsCleans and sanitizes workstations and equipment following all standards, including regulatory rules and proceduresComplies with all HACCP policies and proceduresReports all accidents and injuries in a timely manner and maintains a safe working environment fixing immediate needs with appropriate safety measuresParticipates in safety meetings, trainings and hazard assessmentsCompletes all required trainings and in-servicesAll other duties as assignedGENERAL SKILLS AND ABILITIESMaintains high standards for work areas, attitude and appearanceUnderstands that honesty and ethics are essential in the performance of dutiesPossesses working knowledge of basic food handling skills and food safety with the ability to apply skills developed as appropriate for the positionAble to work under pressure and in a fast paced environmentIs organized and able to problem solveWilling to learn and growDemonstrates maturity in judgment and behaviorsAble to work a flexible schedule, including weekends and holidaysMaintains predictable and reliable attendance, wearing the appropriate uniform as assigned QualificationsHigh school graduate or HSE preferred3-4 years related work experienceKnowledge of basic kitchen equipment operationBasic computer skills requiredAble to write legibly, takes oral and written instruction wellHas demonstrated knowledge of appropriate skills for communicating with individuals of all ages, especially the elderly or geriatric population