FULL TIME COOK

We are seeking a skilled and experienced Cook to join our team and prepare high-quality, presentable dishes for our residents. The Cook will be responsible for preparing ingredients, cooking and presenting dishes, and maintaining a clean and organized work area. The successful candidate will have strong attention to detail and be able to work efficiently in a fast-paced environment.

FOR THIS TYPE OF EMPLOYMENT STATE LAW REQUIRES A CRIMINAL RECORD CHECK AS A CONDITION OF EMPLOYMENT [Kentucky: KRS 216.793(1)]. We are an equal opportunity employer and a drug-free workplace.

Basic Qualifications & Experience

• High School diploma/GED; Computer skills required. 
• Three (3) years’ experience in supervisory position in food preparation and service.
• Minimum of three (3) years’ experience in cooking.
• Basic computing skills including the use of internet, MS Word, and MS Excel.
• Must have the ability to supervise others and continue to be trained on the job in food preparation, cooking, estimating quantities and other service duties.
• Must have sound knowledge of principles of cost accounting, record keeping, and budget planning and purchasing procedures.

Position Summary: Requires an understanding of the functions of a commercial kitchen and the impact on Resident care and satisfaction. Must be able to organize and execute appealing meals of consistent quality in a timely manner. Must be able to read and follow recipes. Requires the ability to apply common sense understanding to carry out instructions. Must handle standardized situations and incorporate moderate variables.   

Food Service Preparation:

1. Prepares and serves quality, presentable meals and ensures food service is in accordance with Location policy and State standards.
2. Prepares meals for regular and therapeutic diet according to planned menus and approved recipes.
3. Estimates food requirements and controls serving portions, eliminates waste and leftovers.
4. Prepares all food efficiently and in sufficient quantities in compliance with Location policy and in accordance with State food service standards.
5. Prepares and wraps meat for freezing.

Food Service Management:

1. Makes regular inspections to ensure compliance with established policies and procedures including State food service standards.
2. Ensures proper storage of food and other supplies in accordance with Location policy and State food service standards.
3. Reviews all expenditures, establishes department priorities, and makes recommendations for changes.
4. Ensures efficiency of food preparation and service complies with State food service standards.
5. Prepares food service menus.
6. Maintains and ensures assigned department areas in a clean, neat, and sanitary using a clean-as-you-go principle and by completing tasks as assigned on food services checklist.
7. Other duties as assigned.

Resident Service and Satisfaction

1. Fully understand all aspects of residents’ rights; maintain the comfort, privacy, and dignity of each Resident in the delivery of services to them. Interact in a manner that promotes the emotional well-being of the Resident. 
2. Respond to Residents and family member’s concerns with empathy and communicate with them in a courteous and respectful manner.
3. Assists in the follow up of any Resident special requests or complaints.
4. Maintains a professional demeanor and appearance in conformity with dress code standards. 

Procurement and Inventory Control:

1. Determines all cost of food service operation, prepares recommendations for ensuing budget year.
2. Works within the current budgetary guidelines and maintains control over expenses.
3. Consults with Executive Director on vendors and suppliers.
4. Estimates food requirements and controls serving portions, eliminates waste and leftovers.
5. Purchases food service supplies and raw foods.
6. Ensure all incoming raw foods and supplies are stored according to State food service standards.

Personnel Management:

1. Organizes, directs, and ensures staff assisting in food services comply with Location policy and State food service standards.
2. Ensures proper sanitation, hygiene, and health standards of staff, reporting policy non-compliance to Executive Director.
3. Performs all work or assigns work and is responsible for satisfactory completion of work scheduled.
4. Assists in Dining Room serving as needed.

Professional Development:

1. Maintain necessary education classes to keep SERV Safe certification current, if applicable.
2. Continues professional growth through current literature, membership in professional organizations, attendance at workshops and institutes.
3. Has full understanding of door alarm system, fire, safety, and emergency procedures.
4. Maintains communication with Executive Director on all matters and issues related to Food Services.
5. Maintains a good attendance record.
6. Attends in-service training.

 Physical Work Environment: Must be able to lift or carry up to 50 pounds occasionally and to exert 20 pounds of force frequently. Physical activity involves sitting, waking, standing, carrying, bending, lifting, crouching, reaching, pushing, pulling, grasping, feeling, talking, hearing, and repetitive motions.