Cook-Prep Cook-BW at Myrtle Beach

Job Description

POSITION SUMMARY: Cook oversees various phases of food preparation, production and service. This position assists with menu planning, maintenance of kitchen equipment, sanitation programs, and overall kitchen staff performance under the supervision of the Executive Chef.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

1. Represents the campus in a positive manner while creating an environment that fosters respect and courtesy for residents and employees alike. Works within the campus programs to promote safety and the well-being of all residents and employees.
2. Upholds the campuss Mission Statement.
3. Maintains HIPAA standards and regards all medical or healthcare information pertaining to residents and employees as confidential.
4. Assists the Executive Chef with menu planning and estimating food / inventory requirements.
5. Monitors equipment and procedures to ensure worker safety. Attends to spills quickly and keeps the floor and surface areas clean and free of debris.
6. Inventories food and supplies. Ensures that required food items are available for daily menu service.
7. Ensures that food is prepared, tasted and served at proper temperatures according to the preferences of residents and to the highest industry standards.
8. Cooks and assists in preparation of meals. Manages portion control, proper diet requirements (including special diets).
9. Utilizes standard recipes and batch cooking when possible to ensure quality and consistency.
10. Follows sanitation programs/schedules including daily, weekly and monthly cleaning schedules and sanitation inspections.
11. Keeps food items from possible contamination and spoilage with proper covers, dating/labeling, storage and by keeping food at safe temperatures.

Job Requirements

OTHER DUTIES AND RESPONSIBILITIES:

1. Periodic travel may be required for training sessions, continuing education opportunities, emergency situations, and other company functions.
2. Responsible for knowledge of fire and safety procedures including those involving blood-borne pathogens.
3. Remains in proper attire at all times and maintains a high standard of appearance.
4. Participates in professional improvement workshops, seminars and meetings which allow continued education food service.
5. Demonstrates a working knowledge of weights and measures, cooking terms, time and motion skills, and cooking methods for various types of food and diets.
6. Performs other duties as assigned by the Executive Chef.

PREREQUISITES:

A. Education
- High school graduation or GED required.

B. Direct Previous Experience
- Two years experience in a similar position desired.

C. Skills:
- Ability to work with minimal supervision.
- Must conduct all business with a professional manner and with a high level of confidentiality.

D. Abilities:
- Work indoors for the majority of the work day (fluorescent lights, HVAC system, solid surface flooring, normal heat and cold conditions associated with a kitchen facility, normal kitchen noise levels).
- Lift objects of 35 pounds or less over the head.
- Move objects of 50 pounds or less.
- Standing for extended periods.
- Assist with resident evacuations.

Country: USA, State: South Carolina, City: Myrtle Beach, Company: Senior Living Communities.