Cook
Sunlight Senior Living
- Saint Paul, Illinois, United States
- Saint Paul, Illinois, United States
About
Qualifications:
- Must understand and communicate food service vocabulary.
- Must be punctual, with a good attendance record.
- Must be mature and emotionally stable using calm and kind tone of voice, remaining calm in difficult or unusual circumstances.
- Must be able to prioritize and organize work effectively and efficiently, staying on task.
- Must be flexible and adaptable to changing situations.
- Must be compassionate and work with tact and ethical awareness.
- Must work as a team member with other personnel, Chef Supervisor and Manager.
- Must demonstrate good interpersonal skills.
- A service-oriented mindset.
- Good verbal communication skills.
- Ability to understand and relate well to senior adults.
- Ability to read and complete necessary paperwork.
Essential Job Functions & Tasks:
Job Function: Receiving and Storage of Food Service Products. Tasks:
- Receive and examine foodstuffs and supplies for quality and quantity.
- Place foodstuffs and supplies in dry storage, refrigerator, cooler and/or freezer to ensure food safety.
- Utilize proper storage containers.
- Properly label and date storage containers.
- Record food and supply shortages.
- Be familiar with weekly menu.
- Pull food, as needed, according to weekly menu.
- Prepare meals according to daily meal census.
- Read and adjust recipes as needed.
- Utilize food preparation tools, equipment and appliances.
- Weigh, measure, mix, bake and cook ingredients.
- Apply personal knowledge and experience in food preparation.
- Minimize waste.
- Practice strict personal hygiene
- Monitor and document time and temperature of food and appliances daily.
- Thaw food properly, including pulling food from freezer prior to needing it.
- Keep raw products and ready to eat foods separate.
- Avoid cross-contamination.
- Cook to required minimal internal temperatures.
- Hold hot foods at 1400 F or above and cold food at 410 F or below.
- Cool cooked foods properly.
- Reheat to internal temperature of 1650 F for 15 seconds.
- Meet daily mealtime schedule.
- Practice proper portion control.
- Plate meal attractively.
- Attractively garnish plates.
- Maintain high quality food standards.
- Clean and sanitize work areas.
- Maintain an organized clean work area.
- Assist with general cleaning to maintain a safe, clean kitchen.
- Dispose of trash in proper areas.
- Recycle cans, plastic, and cardboard in proper areas.
- Properly operates all equipment in the kitchen.
- Notify Chef Supervisor of equipment failure and malfunction.
- Demonstrate a strong respect for facility and supplies.
- Coordinate with Chef Supervisor to complete work schedule for Wait Staff.
- Oversee Wait Staff, including training, giving direction, and documenting.
- Demonstrate to the regulating authority knowledge of food-borne disease, prevention, application of the hazard analysis critical control point principles and the requirement of the Minnesota Food Code.
- Order, as needed, supplies including food, bread, paper products, and chemicals.
- Document and communicate with Chef Supervisor or Manager any incident reports for emergencies or accidents for self, other employees, or tenants.
Languages
- English
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