Cook

Allison Care Center; Denver (CO); On-site; USD 30,000 - 40,000; Full time

Job summary

An established industry player is seeking a dedicated Cook to prepare and serve delicious meals in a caring environment. This role involves cooking a variety of foods, ensuring adherence to dietary guidelines, and maintaining a clean kitchen. The ideal candidate will have a passion for food and a friendly demeanor, making a positive impact on the lives of residents. Join a team that values creativity and teamwork, where your culinary skills will shine, and you will contribute to a warm and welcoming atmosphere for all.

Qualifications

• Ability to prepare and cook a variety of foods in large quantities.
• Experience in a senior care community dining department preferred.

Responsibilities

• Prepare, cook, and serve nutritious meals according to dietary guidelines.
• Maintain kitchen equipment and ensure cleanliness in food preparation areas.

Skills

Food Preparation

Cooking Techniques

Food Safety Certification

Time Management

Relationship Building

Education

High School Diploma or GED

Job description

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The Cook will prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals. Meals prepared include meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures.

Key Responsibilities

Food Preparation Duties:

• Handle and prepare food that is palatable, appetizing and attractive
• Establish practice of serving hot food hot and cold food cold
• Cook a variety of foods in large quantities
• Be familiar with seasoning and cooking time required
• Be aware of cooking characteristics of various cuts of meats, fish and fowl
• Prepare foods for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl
• Cook food: Bake, roast, stew and steam-cook meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soups
• Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages
• Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste
• Follow standard recipes but make independent decisions in line with current experience
• Understand importance of proper food-handling techniques and hazards of improper food handling
• Estimate quantities of food required and apportion servings while monitoring portion-controlled guidelines for individual residents
• Taste, smell, and observe food to ensure conformity with recipes and appearance
• Serve food according to dietary guidelines, checking each tray for completeness and accuracy
  
  

Kitchen Duties

• Comply with meal schedules
• Maintain and use equipment and supplies
• Work cooperatively with other staff and departments
• Wash pots, pans, and other equipment as used
• Responsible for supervision of other food service employees in absence of the Executive Chef
• All other duties as requested
  
  

Talent

Executing

Demonstrates resourcefulness

Detail oriented and follow through

Ability to prioritize and multi-task priorities

Relationship Building

Work well with people including staff, residents, families

Enjoy working with older people

Demonstrates friendliness and enthusiasm

Have a caring attitude and sincere interest in others

Demonstrates honesty

Influencing

Communicates clearly and effectively

Strategic Thinking

Displays creativity

Curiosity and desire to learn

Skills And Knowledge

• Ability to prepare and cook a variety of foods in large quantities
• Aware of special diets, seasoning requirements, cooking times, temperature controls
• Ability to estimate quantities of food required, limit waste, utilize leftovers while serving attractive, appetizing meals
• Serve safe certification
  
  

Education And Experience

Education: High School Diploma or GED preferred Experience: Previous experience in the dining department of a senior care community preferred

Physical Demands

• Frequent walking per shift
• Frequent standing per shift while preparing and serving food
• Lifting 1- 20# frequently, 21-35# occasionally, 36 - 70# rarely
• Bending and reaching, squatting and kneeling, crawling and climbing
• Extreme hot and cold temperature changes
• Use of large and small kitchen equipment
  
  

Classification

• Non-Exempt
  
  

Work Area And Environment

Kitchen, freezers, refrigerators, loading dock, dining room

Standards

Standards: State Health Department Regulations

Other

• Reports to Executive Chef
• Department-Dining
  
  

Required

Preferred

Job Industries

• Food & Restaurant

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitals and Health Care

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