Cook - The Variel of Woodland Hills

Position Title:  Line Cook

Department:    Food and Beverage

Exempt Status:  Hourly / Non-Exempt

Supervisor:   Executive Chef

 GENERAL SUMMARY:

The Cook provides full-scope, hands on production cooking in the Culinary Services Department. Is responsible for always maintaining a superior level of quality service and cleanliness.

 PRINCIPLE DUTIES: 

Essential Job Duties:

(Other duties will be assigned as needed) Must be willing and able to do the following:

•  Exemplify The Carrington’s standards of cleanliness, sanitation and operational organization at all times
• Responsible for adhering to food quality, appearance, and presentation standards always
• Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure
• Exhibit cooking standards of speed, accuracy, and efficiency
• Assist with serving of meals and ware washing as necessary
• Visit residents at their table periodically to evaluate food service such as quality, quantity, temperature, and appearance
• Conduct evaluations to make revisions in operations / procedures to promote improved food service when necessary
• Observe and abide by all HIPPA regulations in regard to resident dietary restrictions and needs
• Complete assignments in a timely and efficient manner
• Attend all in-services as assigned or requested
• Participate in interdisciplinary team and other community meetings as assigned

 QUALIFICATIONS:

• High school diploma
• Minimum of one year restaurant/senior living or equivalent cooking experience
• Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license per state requirements
• The ability to speak, read and comprehend the English language
• Menu presentation, food preparation, production, food delivery systems, and utility
• Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies relevant to culinary services
• Good communication skills (oral and written)
• Good inter-department communication and teamwork skills
• Willingness to be available for any/all emergencies regarding the community
• Familiarity with Microsoft Office Suite products

 PHYSICAL REQUIREMENTS/WORKING CONDITIONS:

• Operate General office equipment: printer, scanner, fax machine, copier, telephone, calculator Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment
• Lifts and carries up to 50 lbs. with assistance occasionally
• Pushes and pulls up to 50 lbs. with assistance occasionally
• Climbs, reaches, bends and twists occasionally
• Reaches, bends and twists occasionally
• Sits, stands, and walks frequently
• Medium work – exerts up to 50 lbs. of force occasionally, and/or up to 20 pounds of force frequently and/or up to 10 pounds of force constantly to move objects.
• Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace
• Routinely observe odors relevant to food preparation and storage, cleanliness, and sanitation