POSITION: Cook STATUS: Non-Exempt

REPORTS TO: Sous Chef/Exec. Chef WRITTEN/REVISED: 5/2021

PRIMARY PURPOSE AND JOB FUNCTION

A Cook is responsible for the preparation of entrees and other hot food items to include, but not limited to, meats, vegetables, soups, sauces, etc. Responsible for the sanitary handling and preparation of food, using standardized recipes and meeting daily meal schedules, serving required portions, utilizing leftovers, and caring for and cleaning equipment used.

ESSENTIAL JOB FUNCTIONS

1. Prepares all soups, stocks, and sauces; boils, braises, and roasts items as per standardized recipes. When instructed

2. Prepares and serves all sautéed, fried, grilled, steamed, and baked items as per standardized recipes.

3. Prepares the food served, following standardized recipes and special diet orders. Plans food production to coordinate with meal serving hours, so that excellence, quality, temperature, and appearance of food is preserved.

4. Determines amount and type of food and supplies required for daily menus and sees that supplies are obtained from storeroom in adequate time for meal production.

5. Monitors temperatures of food items be served to residents and staff alike.

6. Replaces spoiled items as necessary.

7. Checks time and date on all leftover food items and uses them in an economic manner.

8. Observes all company rules and policies.

9. Inspects equipment and kitchen area to eliminate liability dangers. Reports as necessary damage. Held to once a week food inspection and cleanliness of kitchen work area.

10. Functions in a competent, timely, and effective manner that ensures maximum productivity and a high level of customer satisfaction.

11. Follows State & City Health Code Guidelines.

14. Westminster fully embraces a culture of hospitality. To that end, we include the following hospitality promises in all of our job descriptions.

Level II

Hospitality Promises

• We greet residents, employees and guests warmly, by name and with a smile.
• We treat everyone with courteous respect.
• We strive to anticipate resident, employee and guest needs and act accordingly.
• We listen and respond enthusiastically in a timely manner.
• We hold ourselves and one another accountable.
• We embrace and value our differences.
• We make residents, employees and guests feel important.
• We ask “Is there anything else I can do for you?”
• We maintain high levels of professionalism, both in conduct and appearance, at all times.
• We pay attention to details
  

OTHER FUNCTIONS

1. Maintains work station in a safe and sanitary condition.

2. Maintains acceptable standards of personal hygiene and complies with department dress code.

3. Serves on buffet line when assigned.

4. Attends in‑service training and education sessions as assigned.

5. Performs specific work duties and responsibilities as assigned by management staff.

6. Assists with set up and break down of all functions such as banquets and catering in the Manor and off property.

LEVEL II:

LEVEL III:

QUALIFICATIONS/SPECIFICATIONS

Education: High school graduate or equivalent. Ability to communicate effectively in English. Must have ability to perform basic arithmetic, understand measurements, and follow written and oral instructions in English. Culinary education preferred.

Experience: Experience cooking in a restaurant, hotel, club, retirement community, etc. or current enrollment in culinary school.

Complexity: Ability to learn correct methods, sequences, etc. Ability to prioritize assigned work according to department needs. Broad knowledge of applicable health regulations.

Supervision: Under the direct supervision of the Assistant Food and Beverage Director. Must be able to make effective decisions that facilitate maximum productivity.

Other Contact: Frequent contact with residents and staff. Contact requires the ability to communicate in English, both written and verbal, and a cooperative and courteous attitude despite simultaneous tasks.

Errors: Errors could result in service delays and resident dissatisfaction. Must work accurately.

Confidentiality: May be exposed to confidential information whose disclosure would be contrary to the best interest of the community and professional ethics.

Sensory Demands: Ability to maintain a cooperative and courteous attitude despite simultaneous tasks in a fast-paced environment.

Physical Demands: Position requires the ability to perform complex tasks that require gross and fine motor skills. Must have the ability to lift 30 pounds. Demonstrate physical dexterity in moving, bending, stooping, and pulling. Able to withstand walking or standing for long periods of time. Requires ability to use both hands and arms simultaneously.

Working Conditions: Works inside with exposure to moisture, heat, cold, odors, kitchen equipment, chemicals, etc.

Supervisory Scope: None.

Travel: Position does not require off-property travel.

Equipment: Various kitchen equipment.