Vacancy expired!
Looking for a Full-Time Day Cook to join our team Competitive Wage, Health and Dental, Paid Time Off, and Retirement Plan. Go to www.marthajeffersonhouse.org to apply. Click on careers, find the position you want and apply. Only accepting applications via our website.
Summary
To assist the Dining Services Director in operating a clean, sanitary and orderly kitchen to provide wholesome and nutritious meal selections to residents and employees. Prepares, seasons and cooks menu items according to standard recipes. Responsible for proper storage of foods and cleanliness of work area. Assumes responsibility for operation of department when Director of Dining Services or the Chef is not available.
Essential Functions:
Follows established plans and coordinates standards and procedures for food storage, preparation, and service; equipment and overall sanitation; and employee safety.
Prepares menu items using standard recipes.
Samples, smells, and observes food to ensure conformance with recipes and appearance standards.
Records all temperatures of food prior to service. Checks and records temperatures of all freezers and refrigerators daily; monitors and records.
Plans cooking schedule in order to have foods ready at specified times.
Confers with Director of Dining Services or the Chef regarding modified diet preparation.
Procures food stuffs from refrigerator, freezer and storeroom.
Sets up steam table with all cooked food including special diets.
Stores all food properly using covers, labels and dates.
Inspects foods stored in walk-ins and refrigerators, discarding out-of-date leftovers.
Plans for use of leftovers after consulting Dining Services Director and/or the kitchen supervisor.
Receives deliveries.
Cleans work area and equipment as used.
Cleans and re-sets steam tables.
Washes and dries dishes, pots and pans when assigned to evening shift.
Reports equipment malfunctions to the security desk and the Director of Dining Services or the Chef.
In the absence of the Dining Services Director and or the Chef supervises the dining services aides.
When assigned to evening shift, responsible for end-of-day cleanliness of the kitchen. Locks up and takes keys to Security Officer.
Responsible for reading the menu every day and for pulling items from the freezer at least three days prior to production and prepping at least one day ahead.
Performs any other related duties as required or assigned.
Required knowledge, skills and abilities: Ability to be a resourceful and respectful team player with other employees. Ability to interact with residents in a friendly, professional manner. Ability to read, write and understand English in order to follow required menus and recipe directions. Ability to use kitchen equipment competently and safely. Knowledge of and the ability to learn to prepare, cook and serve nutritious meals. Ability to serve all meals in a palatable manner with appropriate garnishments. Knowledge of proper nutrition, sanitation and safety laws and standards. Knowledge and ability to prepare mechanical and pureed meals. Knowledge and ability to follow recipes according to directions and to convert recipe measurements for different serving amounts. Knowledge and ability to practice safety measures when using all kitchen equipment. Ability to serve food in an attractive and palatable manner with appealing garnishments. Ability to use or learn to use a computer to complete mandatory Relias training.
Education: High school diploma, equivalent or experience in lieu of either. ServSafe certification or the ability to achieve same within 90 days of hire is desirable.
Job Knowledge: Basic knowledge of nutrition, principles of sanitation and food service operation. Knowledge of quality food service preparation, basic principles of food cookery and quality production. Food preparation experiences in nursing home, hospital, cafeteria or similar institution.
