Cook LLH

Gloucester, Virginia Overview The Head Cook assists the Sous Chef in ensuring that the hot and cold food production of resident and guest meals are completed according to established Food & Nutrition Service recipes, meeting all therapeutic guidelines. Demonstrates the knowledge of food preparation techniques used in an institutional kitchen including receiving, storing, preparation, plating/portion control, and holding and chilling food items. Demonstrates a working knowledge of food service sanitation practices and food safety guidelines in compliance with all regulatory agencies. What you will do Demonstrate the ability to follow and instruct others on production recipes and worksheets and accuracy in preparation of therapeutic menus to ensure residents receive consistent, safe, and quality nutritional care within their diet therapy guidelines and as ordered by the physician. Ensure timely printing of resident meal tickets to ensure accuracy of tray assembly in meeting resident diet orders/allergen restrictions and determining food production needs. Follow proper portion control. Complete daily food production, documenting cooking and holding temperatures as well as leftover/runouts to ensure proper food handling and limiting/reducing waste. Assist management in ensuring staff are in compliance with all regulatory food sanitation and safety regulations and Food & Nutrition Services policy/procedures. Ensure accurate logging of dish machine temperatures and pot sink temps/sanitizing logs for each meal service. Monitor and log refrigerator and steamtable temperature logs, ensuring food is stored/held at appropriate temperatures according to regulatory guidelines. Alert Sous Chef to any discrepancies to regulatory standards and/or malfunctioning of equipment. Assist management in maintaining appropriate inventories, rotation of stock (FIFO), and labeling and dating of product as a critical component of maintaining/reducing overall food & supply costs. Demonstrate respect, concern and empathy for the diverse needs of residents/families served within the community providing them with service above and beyond expectations to ensure a memorable food and dining experience. Maintain running knowledge of resident census and increases/decreases production based on volumes, keeps "back-up" items for quick preparation to be used in tray assembly to prevent a delay in service. Assist and provide guidance to others in the completion of tasks when necessary. Alert management to any discrepancies in food production or product shortages in a timely manner to have little to no effect to the resident/guest dining experience. Qualifications Education High School Diploma or GED, (Required) Associates Degree, Culinary Arts (Preferred) Experience 1 year Food production/management experience or (Required) 2 years Commercial food production management experience in high volume kitchen (Required) Licenses and Certifications Allergen Awareness Certification - VA State - ANSI-approved Allergen Awareness certificate program within 180 Days(Required) Food Handlers Card (FH) - VA State - ANSI-approved Food Handlers certificate program within 30 Days(Required) or Food Protection Manager - VA State - ANSI approved Food Protection Manager Certification - VA State (Required) To learn more about being a team member with Riverside Health System visit us at https://www.riversideonline.com/careers .