Job Description:

Position Summary:

To work flexibly throughout all kitchens and to prepare proper amounts of menu items in accordance with dietary spread sheets, production sheets, standardized recipes, preparation methods, portion control, time schedules, and sanitary standards as well as serving procedures. Takes ownership of Resident satisfaction for meals. Follows HSL Cultural Beliefs.

Core Competencies:

Must possess the knowledge of these skills and abilities to explain or demonstrate the essential functions of the job with or without reasonable accommodation or by using some other combination of skills and abilities.

• Passion for preparing high quality meals for a population with diverse needs and preferences

• Knowledge of basic methods of preparing food in quantity particularly meats, fish and vegetables

• Knowledge of kitchen equipment and utensils and how to use them for maximum advantage

• Ability to recognize the need for equipment repairs and report to direct supervisor

• Perform job functions to a high level of sanitation and organization

• Maintain a genuine interest and caring attitude toward seniors

• Knowledgeable of HSL Corporate goals and works by the Cultural Beliefs

• Reliable, self starter, team player

Position Responsibilities:

• Responsible for the preparation of menu items as assigned by the Chef

•  Maintaining high standards of sanitation and housekeeping

• Maintaining high standards of quality in food preparation by the use of standardized recipes, proper cooking methods, portion control, making sure cold foods are served cold, hot foods are served hot, reporting food needs to the Chef in writing

•  Attends daily production meetings for review of days' work and upcoming events

•  Attends in-service training sessions together with co-workers to keep abreast with current knowledge in the field of nutrition and dietary related personnel, as well as general in-services

• Work as a member of the culinary team and cooperate in the preparation of food with other work shifts

• Performs assigned job related duties or special projects assigned by the Chef

Qualifications:

• Minimum of one year experience as a Cook or Cooks Helper in an upscale hotel or restaurant

• Ability to pass a CORI background check and physical examination including TB test

• Ability to follow verbal or written instructions

• Follow policies for uniform and personal hygiene

Working Conditions and Physical Demands:

• Standing for long periods of time, walking short distances

• Lifting objects up to 50 lbs, repetitive stooping, twisting and reaching

• Works in a clean, well lighted and ventilated environment

• Possible work hazards include: cuts, burns, slips and falls

• Variable exposure to hot and cold

Remote Type:

Salary Range: