Hebrew SeniorLife

Cook IV

US-MA-Dedham
Job ID
2017-1912
Category
Culinary

Overview

Schedule: Weekend Coverage and Various Week Shifts

Responsibilities

 

• Hands on in production ensure all food is being cooked and prepped according standards administered by Sous Chef and Executive Chef
• Insures that the proper amounts of entrees, vegetables, desserts and salads on the menu for all members are prepared in accordance with standardized recipes and preparation methods, portion control, time schedules, and special diet needs. Properly labels all food products with date and ensure all food is being properly rotated.
• Cares for all equipment and proper usage.
• Tastes and smells food to determine quality and palatability. Must be accurate in measurements and show good judgment and initiative in preparing food, supervising personnel and maintaining sufficient dietary standards.
• Attends in-service education meetings and workshops at the request of administration.
• Responsible for the preparation of all food items on the menus for residents and personnel according to the work production sheets, following modified diets in accordance with diet spreads as approved by the consulting dietitian. Makes Sous Chef aware if there is a shortage of product or product is needed for production latter in the week.
• Maintaining high standards of sanitation and housekeeping by completing their special cleaning tasks as outlined on the sanitation check list. Work with Chief Steward to ensure all walk in and other kitchen areas are being cleaned and held up to standard.
• Maintaining high standards of quality in food preparation by the use of standardized recipes, proper cooking methods, portion control, making sure cold foods are served cold, hot foods are served hot, reporting food needs to the Sous Chef in writing.
• Attends daily production meetings for review of days' work and upcoming events.
• Attends in-service training sessions together with co-workers to keep abreast with current knowledge in the field of nutrition and dietary related personnel, as well as general in-services.
• Cooperates and coordinates work activities with co-workers to ensure a smoothly run department.
• Assume supervisory responsibilities in absence of Sous Chef. May need to order and receive food, and cooperate in the preparation of food with other work shifts.
• Performs assigned job related duties or special projects assigned by the Sous Chef.

 

Qualifications

 

• High school diploma or equivalent
• At least one year as a cook in a quality food service operation is preferred.
• Must be Serve Safe certified or willing to become Serve Safe certified.

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