Cook - Heron House at Largo

Cook

Chef Duties and Responsibilities:

Must Be Safe Serve for this position

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• Coordinates menus and recipe and directs the training of cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and satisfactory food service by working with the Registered Dietitian

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• Prepares meals, cooks and serves food while maintaining a high standard of quality and appearance

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• Manages cost containment, inventory, and ordering of food and supplies

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• Maintains kitchen and food safety standards according to County and State requirements

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• Responsible for overall kitchen and dining room sanitation and cleanliness

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• Hires, trains, supervises and orients dietary department employees and counsels when necessary

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• Works with Registered Dietitian to meet the clinical requirements for the health of our residents

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Requirements:

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• High School Diploma or General Education Degree (GED)

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• Successful completion of a formal culinary training program.

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• Experience in-line cooking for 3 plus years in medium to high volume restaurant (100 plus people) and 3 plus years supervising a minimum of 5 employees.

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Cook Duties and Responsibilities:

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• Prepares meals, desserts and snacks in accordance with the posted menu schedule; makes sure that all special diets and dietary concerns are followed.

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• Serves meals that are palatable and presentable.

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• Responsible for keeping work area clean, organized, sanitized, may include washing pots and pans, etc.

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• Knows health code requirements for food and beverage storage and hot/cold holding temperatures and maintains documentation.

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• Estimates and prepares food supplies to meet serving portions.

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• Maintains a safe, clean and respectable work environment.

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• Attends and participates in continuing educational programs.

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Requirements:

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• High school diploma or general education degree (GED).

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• Must be at least 18 years of age.

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• Must be interested in geriatrics, be able to read, write, speak, and understand the English language.

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• Knowledgeable of dietary techniques and procedures.

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• Be able to lift up to 25 pounds frequently and/or 50 pounds occasionally.

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