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Production Cook IV - Madison, United States - Oakwood Village
Description
** Production Cook IV**
**Job Category****:** Operations **Requisition Number****:** PRODU06785 Showing 1 location **Job Details**
**Description**
**BASIC FUNCTION**
The Production Cook IV is responsible for the overall preparation of food within the production environment and is responsible for all of the duties of a Production Cook III. This position will lead other production staff in the preparation of therapeutically accurate, attractively presented and cost effective meals. This position will provide direction to production cooks in the absence of the Executive Chef or Sous Chef and will be empowered to make production decisions based on resident needs when warranted.
This position is accountable to the Sous Chef/Executive Chef.
**ESSENTIAL RESPONSIBILITIES**
1. Fully embraces a culture of hospitality and teamwork by living the Oakwood Core Values:
**Compassion**: We care deeply about the people we serve and the people we work with on a daily basis. We work together to help one another.
**Faith**: We have a commitment to remain true to the vision and mission of Oakwood.
**Inclusion**: We include everyone. We welcome opinions and strive to consider different perspectives to create fair, welcoming, and accessible experiences for all.
**Integrity**: We work to be transparent and fair. We act with honor and respect for our residents, their families, and our co-workers.
**Dedication**: We care about the people we serve and work with on a daily basis. We are dedicated to providing superior service to one another and our community.
2. Responsible for adhering to published production forecasts and portion control to minimize waste. Will report shortages of food and overages of food.
3. Responsible for providing direction to production staff and the replacement of production staff in the absence of the Executive Chef or Sous Chef, to include direction at all times in the production areas.
4. Provide direction to kitchen staff during the absence of the Executive Chef or Sous Chef.
5. Responsible for the orientation and onsite training of staff relating to portioning, food presentation, production methods and sanitation.
6. Responsible for the preparation of meals, according to menu and modified diets; using standardized menus; will monitor food delivery to units and dining rooms during meals for quality of service and menu accuracy.
7. Responsible for relating changes in menu and production procedures as directed by the Executive Chef or Sous Chef.
8. Responsible for utilizing correct HACCP and sanitation procedures in the process of frozen products.
9. Responsible for the cleaning and monitoring of work areas to provide safe sanitary work surfaces and equipment.
10. Prepares for and assists with regulatory survey of the kitchen.
11. Responsible for maintaining temperature standards for equipment, food production and food presentation.
12. Attend staff development and in-services for continued development within the Oakwood Dining Team.
13. Responsible for serving on in-house committees as needed.
14. Responsible for meeting customer satisfaction within Oakwood policies.
15. Assists with food and supply ordering as well as receiving.
**QUALIFICATIONS**
1. Ability to plan, organize and prioritize work load.
2. Ability to carry out job responsibilities in and accurate, flexible and conscientious manner within a fast pace multiple kitchen environments.
3. Ability to exercise independent judgement and make sound decisions.
4. Knowledge of quantity food preparation, modified diets and proper food handling techniques.
5. Ability to communicate effectively with the residents and staff members.
6. Ability to work within established policies and procedures.
7. Ability to direct dining staff to provide excellent customer service to residents, families and staff.
8. Ability to work in a partnership environment which fosters effective teamwork in meeting the mission of Oakwood.
9. Must be willing to accept weekend/holiday work schedule and occasional overtime.
**EXPERIENCE, EDUCATION, AND/OR TRAINING**
1. High school education or equivalency preferred.
2. Minimum 3 years quantity food production experience and/or training in a related setting.
3. Minimum 1 year customer service experience.
4. Minimum 1 year of leadership experience.
5. Quantity cooking education or experience desired.
**Qualifications**
**Skills**
**Behaviors**
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**Motivations**
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**Education**
**Experience**
**Licenses & Certifications**
