Cook - FT 6am - 2:30pm

Position Summary:

Duties and Responsibilities:

• Opens kitchen in the morning; reviews production sheets and communicates needs to the Chef.
• Daily, prepares appetizers, salads and desserts for dining areas and tray line.
• Prepares meals to be delivered to nursing units for serving according to tally.
• Prepares meal orders from dining rooms as needed.
• Assures that foods produced are of the highest quality and served at the proper temperature and with regard to proper sanitation procedures.
• Begins production of items for next scheduled meal.
• Cleans production equipment and kitchen counters after each meal and maintains proper sanitation in the production area.
• Attends daily meetings of the production staff.
• Assumes the responsibilities of the Sous Chef in his/her absence.
• Performs all other duties as assigned.

Qualifications:

• High School degree or equivalent.
• Must have 1-3 years of culinary experience including in hot and cold food preparation
• Familiarity with kitchen equipment and utensils, including knives
• Ability to follow recipes accurately and efficiently
• Strong understanding of food safety practices and regulations