Job Description:

I. Position Summary:

Safely and sanitarily prepares palatable entrees, vegetables, salads and desserts for all customers ensuring compliance with proper amounts of all foods on the menu in accordance with dietary spread sheets and production sheets, standardized recipes, preparation methods, portion control, time schedules, and sanitary standards as well as serving procedures for all regular and special diets. Hands on execution of all items to be cooked and prepped according to daily production sheets.  Demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife and recognize patient dignity and choice in aspects of daily life.  Strive to make every encounter with a resident/patient into a positive and meaningful experience and opportunity, while providing safe and efficient quality of care.  

II. Core Competencies:

• Knowledge of knife skills and safety.
• Ability to read, speak, and understand English to execute food order slips well, while working under pressure in a fast paced environment.
• Knowledge of proper temperatures of beef, chicken, fish, and reheating of food.
• Ability to accurately measure.
• Demonstrate good judgment and initiative in preparing food.
• Motivated to learn.
• Flexible to change.
• Exemplifies professionalism and exhibits values which contribute to the achievement of the mission of the Culinary and Nutrition Department and the Hebrew Rehabilitation Center.

III. Position Responsibilities:

Kitchen Production:

• Responsible for preparing, cooking, and overall production of the meals during their assigned shift
• Hands on in production and presentation ensuring all food is being cooked and prepared according standards administered by Chefs.
• Responsible for minimal food waste
• Ensures that the proper amounts of entrees, vegetables, desserts and salads are produced according to the menus and manage daily production sheets in accordance with standardized recipes and preparation methods, portion control, time schedules, and special diet needs.
• Responsible for ensuring that all food in the walk-in refrigerators and freezers is covered, labeled, and dated to ensure all food is being properly rotated.
• Properly uses, cleans, maintains, and stores equipment, identifying and taking appropriate action with any maintenance issues that exist.
• Assists in establishing cooking procedures and methods for the Culinary Staff including the development of recipes.
• Tastes and smells food to determine quality and palatability.
• Responsible for meals going out at a timely manner. Works directly with First Cook, Jr. Sous and Exec Sous Chef to ensure proper execution of specials.

Sanitation:

• Ensures that all work areas, storage areas, utensils, and equipment are cleaned, sanitized, and maintained in an orderly fashion according to the latest regulations: local, state, federal, Kosher (if applicable)
• Oversee proper food handling, sanitation technique, food storage, and HACCP procedures
• Follows and adheres to the sanitation action plan to address company’s EOC and Sanitation rounding, local, state and federal sanitation compliance survey.
• Logs temperatures of all food to be served and report any temperatures that exceed industry standards to management.
• Attend in-service training sessions to keep current with knowledge in the field of nutrition, sanitation and dietary as well as general in-services.

Professionalism:

• Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Identifies and resolve 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, patients and staff. Consistently maintains a courteous and pleasant attitude toward visitors, patients and staff. Communicates effectively in both written and verbal form.
• Follows safety rules, uniform code, jewelry policy, personal hygiene policy as well as state and federal regulations.
• 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.

IV Qualifications:

• High School diploma preferred.
• 3 years of cooking experience required.
• ServSafe Food Handler Certification required or obtained within 6 months of being in the role.

V Physical Requirements (ADA Requirements)

• Must be able to lift 50 pounds.
• Must be able to pull 50 pounds.
• Must be able to push 50 pounds.
• Must be able to stand for long periods of time.
• Must be able to walk short distances.
• Frequent bending is involved.
• Must be able to withstand changes in temperature when going in and out of the walk-in refrigerator.

Remote Type

Salary Range:

$36,854.00 - $51,596.00