COOK

Katherine Luther Residential Health Care & Rehabilitation Ce; Town of Clinton (NY); On-site; USD 38,000 - 65,000; Full time

Job summary

Katherine Luther Residential Health Care & Rehabilitation Ce is seeking a Cook to support management in daily dining operations and oversee kitchen staff. You will prepare foods according to federal, state, and local standards, follow HACCP guidelines, and ensure high-quality, appetizing meals for residents and staff.

The role requires at least two years of quantity cooking and a minimum of one year in a supervisory capacity within healthcare or food service, with availability for nights,

Qualifications

• Minimum two (2) years of quantity cooking.
• Minimum one (1) year supervisor experience in food service or healthcare.
• Follows recipes and safety guidelines.
• Maintains sanitary, organized kitchen environment.

Responsibilities

• Coordinate routine responsibilities of staff.
• Lead and train less experienced cooks.
• Prepare meals per recipes and dietary requirements.
• Open/close kitchen and ensure proper staffing.
• Order supplies as requested by management.
• Ensure meals are served timely and in accordance with portion controls.
• Assist in production planning and record-keeping.

Skills

Food prep

Quality control

Team leadership

Communication

Education

High School Diploma or GED

Job description

Position Title: CookPosition Scope: This individual will provide support to management in the daily oversight of key functions and employees during the normal course of business. This individual will prepare food in accordance with current applicable federal, state and local standards and regulations, with our established policies and procedures, and as may be directed by the Director of Dining and Nutrition Services and/or the Chef Manager/Procurement Production Supervisor, to assure that quality food service is provided at all times.Responsibilities:Must be able to coordinate the routine responsibilities of staffAbility to provide clear directions and respond accordingly to employeeAbility to communicate with co-workers and other departments with professionalism and respectAbility to work a flexible schedule including nights, every other weekend and holidaysSupervise Food Service Aides and has the responsibility of closing the departmentFollows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for residents, vending, catering and staff dining events.Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.May select recipes per menu cycle, prepares bakery items, and prepares meals for customers with special diets.Assures food items are prepared in accordance with current applicable federal, state and local standards. To maintain a clean, organized and sanitary work environment.Follow all HACCP and regulatory guidelines. Complete necessary forms as directed by management on daily basis.Serves as lead cook guiding and assisting in the training of less experienced cook.Serves as Team Leader assure that resident meals are served on a timely basis and service needs are met.May print GeriMenu tickets and production records as needed.May be responsible for opening kitchen on daily basis and assure proper staffing levels are met in the absence of management.Has the authority to call in additional staff when necessary in the absence of management.May be required to place orders with vendors when requested by management.Assist in establishing Dining & Nutrition Service production lines, etc., to assure that meals are prepared on time.Report complaints and grievances to immediate supervisor.Participate in and assist in departmental studies and projects as assigned.Attend and participate in departmental as well as mandatory in-service programs.Attend department and staff meetings as directed or called.Provides the highest quality of service at all times.Prepare and serve meals that are palatable and appetizing in appearance.Serve food in accordance with established portion control procedures.Prepare food for therapeutic diets in accordance with planned menus and therapeutic menu extensions.Assist with the set-up of bulk meal carts for bulk delivery system for meal service.Independently performs advanced cooking duties in preparing food items for our customers.Responsible for proper storage and utilization of leftoversQualifications/Education/Experience:High School Diploma or GED or equivalent experience.Must have, as a minimum, two (2) year quantity cooking.Must have a minimum if one (1) year supervisor experience in food service or healthcare