COOK - HAYES BARTON PLACE

Liberty Healthcare Management; Raleigh (NC); On-site; USD 32,000 - 42,000; Full time

Job summary

Liberty Healthcare Management, in Raleigh, North Carolina, is seeking an experienced COOK for Hayes Barton Place. The role focuses on preparing meals per recipes, ensuring food safety, and contributing to a positive dining experience for residents.

Responsibilities include following production schedules, minimizing waste, and assisting with inventory and special events. The position requires a High School diploma and at least two years of restaurant experience.

Qualifications

• High School diploma and 2+ years of restaurant experience.
• Must be able to operate standard kitchen equipment.
• Attends trainings and department meetings when necessary.
• Performs other duties as outlined by supervisor.

Responsibilities

• Follows recipes and assists with recipe modification and development for residents.
• Maintains safe food preparation methods and monitors temperature records.
• Creates a positive dining experience that supports independence and well-being of residents.
• Assists with ordering, receiving, stocking and inventory management for food and supplies.
• Participates in special events and collaborates with staff to ensure quality service.

Skills

Restaurant experience

Operate kitchen equipment

Education

High School diploma

Job description

COOK - HAYES BARTON PLACE

Liberty Healthcare Management Raleigh, North Carolina, United States

About this position

Liberty Cares
With Compassion

Liberty Senior Living iscurrently seeking an experienced:

COOK

Job Summary:

• Food Production: Follows recipes and assists with recipe modification and development. Follows production schedules based on forecasts and tallies. Records and reports over-production, underproduction, and waste. Prepares foods using methods designed to maintain nutrition, flavor, appearance, tenderness, and quality. Offers and prepares appropriate substitute food items when a dislike occurs. Implements, and records, menu changes as directed by the Executive Chef. Prepare foods to meet the special needs of individual residents—such as special requests, and alternates in the event of an allergy. Documents and communicates special items preparation. Advises Executive Chef of inventory needs, usage and shortages.
• Food Safety: Utilizes safe food preparation methods when receiving, preparing, storing, cooling, freezing, holding, transporting, serving, and reheating foods. Monitors temperature records and checklists for holding and storing equipment to maintain safe food at all stages in the flow of food. Maintains a clean and sanitary kitchen at all times. Ensures and assists with cleaning and sanitizing equipment and work areas according to established checklist. Reports and takes immediate and appropriate corrective action if standards are not met.
• Customer Dining: Creates a positive dining experience for customers that promotes their independence, choice and overall well-being. Encourages participation in the dining program, and meal activities. Solicits feedback by interacting with customers in the market cafe. Conveys feedback and makes recommendations, regarding food quality and customer satisfaction to supervisor.
• Miscellaneous:Monitors meal portion controls to meet customer requests/regulations and makes recommendations to minimize waste. Assists with ordering, receiving, stocking, maintaining, monitoring and tracking food and supplies. Demonstrates good stewardship of available resources (supplies, utilities, time). Actively participates and implements quality performance in all aspects of job responsibilities and functions. This includes all interactions with residents, staff and visitors. Participates in and promotes teamwork and cooperation within the department and between other departments. Seeks, recommends, and/or implements new methods and means of providing quality service and continuous improvement.
• Works to support the departmental mission and the “Liberty Cares” mission. Applies the knowledge and skills needed for the position, including technical competence in the nutrition and culinary services field; maintain knowledge of organization and industry policies and practices.
• Other Duties as assigned:Looks for and reports any items in need of repair to the Executive Chef. Performs all daily tasks in accordance with established facility and departmental policies and procedures. In the event of a fire or other emergency, assists with resident evacuations and secures food service area. Assists with special event preparation, set up and tear down. Attends in-service training and other work-related meetings as required or approved. Carries out special projects as identified. Helps with any other areas of the building as needed.

Job Requirements:

• High School diploma and two or more years of Restaurant experience.
• Must be able to operate standard kitchen equipment.
• Attends trainings and department meetings when necessary.
• Performs other duties as outlined by supervisor.

Background checks/drug-free workplace.
EOE.