Cook, Suites at Rouse - Youngsville - Rouse Estate

Description

THE ROUSE SUITES
POSITION PROFILE
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TITLE: COOK
DEPARTMENT: DIETARY
SUPERVISOR: DIETARY DIRECTOR
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Supervisor Signature Employee
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Human Resources Signature Date
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OBJECTIVE:
Plans, coordinates, controls, and participates in all aspects of large quantity food production.

• Prepares large quantities of food in accordance with safety and sanitary regulations, established policies and procedures and standardized recipes.
• Serves and prepared food accurately and in accordance with established policies and procedures and standardized recipes.
• Utilizes and oversees the use of acceptable standards in the handling and storage of food products.
• Assures set-up and service of food is accurate and timely.
• Promotes and assist in adhering to strict sanitary and safety controls in the work area.
• Assists in overseeing dietary operations and dietary staff.
• Performs other related duties as assigned by authorized personnel or as may be required to meet emergency situations.

WORKING CONDITIONS:

• Exposed to heat/cold extreme temperatures in the kitchen, dishroom, and storage areas.
• Standing, lifting, bending, moving heavy objects, and walking are required throughout the day. The employee is on his/her feet throughout the day.
• Willingness to work beyond normal working hours, and in other positions temporarily, when necessary.
• Subject to hostile and emotionally upset residents and family members.
• Subject to cuts, burns from equipment, hot foods, etc., throughout the work day.

QUALIFICATIONS:
EDUCATION: Must possess a minimum of a 12th grade education.
EXPERIENCE: Must have a minimum of one year large quantity cooking experience in a hospital or skilled nursing facility or 2 years experience in a restaurant or commercial food service setting.
SPECIFIC REQUIREMENTS:

• Must able to read, write, and speak in the English language.
• Must be able to cook a variety of foods in large quantities.
• Possess the ability to make independent decisions when circumstances warrant such action.
• Possess the ability to deal tactfully with personnel, resident, family members, visitors, government agencies/personnel, and the general public.
• Knowledge of dietary procedures, cooking characteristics of various cuts of meats, names, and contents of dishes.
• Possess the ability to communicate effectively with all levels of the organization and visitors.
• Possess the ability to continuously improve the quality of service.

PHYSICAL REQUIREMENTS:

• Must be able to bend, stoop, reach, scrub, lift, stand, push, pull, and move intermittently throughout the work day.
• Must be able to list equipment, supplies up to 50 pounds.
• Must be able to taste and smell food to determine quality and palatability.
• Must be able to see to read instructions, recipes, and work schedules.
• Must be able to cope with the mental and emotional stress of the position.
• Must be able to work with cleaning chemicals to clean and sanitize kitchen equipment.