Overview:
Hebrew SeniorLife employees set the highest standard in our commitment to redefine the experience of aging. With compassion, resilience, and determination, we make a difference in the lives of patients, residents, their families, and the broad senior care community every day. And they in ours as well. These life-changing connections give our work meaning and fuel our desire to advance our potential. To be all that we can be. At Hebrew SeniorLife, thats uniquely possible. Because here were supported to always keep growing. And as we do, so does our collective impact.
Our benefits include:
Excellent medical and dental benefits, available on your first day for positions over 24 hours/week A 403b retirement plan open to all employees, including per diems Generous paid time off On-site health and wellness programming Tuition reimbursement and scholarships An employee recognition program
Position Title: Cook Revision date: 12/2/15
Cost Center: Position Code:
Department Name: Culinary Job Code:
Reports To (Title): Chef EEOC:
FLSA: WC Code:
Position Summary:
To work flexibly throughout all kitchens and to prepare proper amounts of menu items in accordance with dietary spread sheets, production sheets, standardized recipes, preparation methods, portion control, time schedules, and sanitary standards as well as serving procedures. To take ownership of Resident satisfaction for meals. To follow HSL Cultural Beliefs.
Core Competencies:
Must possess the knowledge of these skills and abilities to explain or demonstrate the essential functions of the job with or without reasonable accommodation or by using some other combination of skills and abilities.
- Passion for preparing high quality meals for a population with diverse needs and preferences.
- Knowledge of basic methods of preparing food in quantity particularly meats, fish and vegetables.
- Knowledge of kitchen equipment and utensils and how to use them for maximum advantage.
- Ability to recognize the need for equipment repairs and report to direct supervisor.
- Perform job functions to a high level of sanitation and organization.
- Maintain a genuine interest and caring attitude toward seniors.
- Knowledgeable of HSL Corporate goals and works by the HSL Cultural Beliefs.
- Reliable, self starter, team player.
Position Responsibilities:
- Responsible for the preparation of menu items as assigned by the Chef.
- Maintaining high standards of sanitation and housekeeping.
- Maintaining high standards of quality in food preparation by the use of standardized recipes, proper cooking methods, portion control, temperature control, reporting food needs to the Chef in writing.
- Attends Cooks meetings and production meetings as directed by the Chef.
- Attends in-service training sessions together with co-workers to keep abreast with current knowledge in the field of nutrition, sanitation, food allergens and food preparation.
- Able to prep and produce functions ranging from deli-style lunches to full plated dinners and buffets.
- Able to perform any of the following:
- Opening or Closing Cook and/or Hot Line Cook for Finish Kitchen.
- Prep, produce and close Pequit Dinner Buffet and action station.
- Opening or Closing Cook for EL Kitchen.
- Produce appetizing and safe meals for people with a broad range of food sensitivities/allergies.
- Work as a member of the culinary team and cooperate in the preparation of food with other work shifts.
- Performs assigned job related duties or special projects as assigned by the Chef.
Qualifications:
- Minimum of two years experience as a Cook or Cooks Helper in an upscale hotel or restaurant.
- Ability to pass a CORI background check and physical examination including TB test..
- Ability to follow verbal or written instructions.
- Follow policies for uniform and personal hygiene.
Working Conditions and Physical Demands:
- Standing for long periods of time, walking short distances, lifting objects up to 50 lbs, repetitive stooping, twisting and reaching.
Works in a clean, well lighted and ventilated environment. Possible work hazards include: cuts, burn, slip and fall, variable exposure to hot and cold.