Prepares, cooks and presents food in accordance with quality standards, productivity standards, cost controls and forecast needs. Demonstrates a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife and recognizes resident/patient dignity and choice in aspects of daily life. Strives to make every encounter with a patient into a positive and meaningful experience and opportunity, while providing safe and efficient quality of care.

**Per diems ideally will have weekend availability and open hours. Shifts could range from 5am-1:30pm to 9:30am-6pm**

• Assists First Cook with preparing house meals
• Prepares side items and special requests for tray line
• Sets up tray line truck for each meal
• Assist First Cook in proper garnishing and presentation of food for country kitchens, main dining room and tray line.
• Ensures all foods are held and served at proper temperatures and are attractively presented.
• Assist First Cook in filling out daily production sheets
• Maintain proper organization and cleanliness of coolers
• Responsible for ensuring minimal food waste
• Maintain proper food handling, storage and HACCP procedures.
• Practice proper sanitation techniques at all times.
• Pull and thaw frozen foods according to schedule in order to ensure their wholesomeness. Cover, label, and date all food in the walk in refrigerators and freezers.
• Properly uses, cleans, maintains, and stores equipment.
• Clean, sanitize, and maintain their work areas, storage areas, utensils and equipment according to DPH requirements.
• Logs temperatures of all food to be served, and report any temperatures that exceed industry standards to Culinary Management.
• Adheres to pertinent safety rules, uniform code, jewelry policy, personal hygiene policy and state and federal regulations.
• Ensures that the menu substitution policy is followed.
• Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Identifies and resolves interpersonal conflicts constructively. Demonstrates a positive supportive attitude towards all. Displays patience and tact when dealing with all customers and staff. Presents department in a positive manner towards visitors, residents and staff. Consistently maintains a courteous and pleasant attitude toward visitors, residents and staff. Communicate effectively in both written and verbal form.
• Contributes to the efficient and productive operation of the department. Completes assignments with minimal assistance and total follow up. Exercises initiative, seeking additional tasks and projects from supervisor. Accepts assignments readily. Recognizes problems independently and work toward improving systems and procedures. Communicates with supervisor as to any problems relating to missing or defective equipment.
• Attends regular meetings as assigned.
• Performs additional related duties as required or as directed.

• 3 years of cooking experience
• Servsafe certified preferred
• Basic computer skills required to access emails and other online resources.
• Superb organizational skills. Must be creative and proactive yet disciplined, discriminating and able to streamline work volume in order to maintain bottom line efforts in midst of multi-tasking and daily re-prioritizing. Must have ability to innovate, think strategically and conceptually, manage multiple projects simultaneously and handle even difficult situations.
• Must be motivated to learn and flexible to change.
• Maintains documentation in accordance with professional standards and guidelines (if applicable).