Job description

COOK

Job Description

Reports to: Food Service Manager (FSM) and Community Director (CD)

Position Summary:

The Cook will be responsible for preparing meals from the daily menu as directed by the FSM or Lead Cook. The Cook will assist other food service staff in maintaining a clean, sanitary and safe kitchen. The Cook shall comply with 902 KAR 45:005. Retail Food Code.

Qualifications:

Is a high school graduate or has obtained a G.E.D. at a minimum, with cooking experience, preferably in an assisted living or long term care setting.

Has shown proficiency and required information by having attended, or attending within 90-days of hire, a local health department class that addresses the food safety issues described in 2-102.11(C) of the 2013 FDA Food Code.

Primary Responsibilities:

• Be familiar with and comply with the Kentucky Assisted Living (“AL”) Statute (KRS 194A.700 to 729) and Regulation (910 KAR 1:240) as they relate to the food service department and the Kentucky Retail Food Code (902 KAR 45:005).
• Shall be an additional Person in Charge of the Kitchen, when the FSM and Lead Cook are not on duty, as defined by company policy. “Based on the risks inherent to the food operation, during inspections and upon request, the Person in Charge shall demonstrate to the Regulatory Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the 2013 FDA Food Code.”
• Shall perform kitchen duties according to the posted work schedule and the posted Kitchen Shift Checklist, as it may be updated from time to time by the FSM or CD.
• Shall assist with stocking the dry food storage, freezer, and cooler as ordered items are received.
• Shall participate in cleaning the kitchen as needed throughout the day and at the end of each shift as well as performing scheduled deep cleaning, according to the posted schedule.
• Shall prepare meals in accordance with the written and approved menus and recipes. If the scheduled food is not available, cook shall immediately notify the FSM or CD and make suggestions for alternate food to prepare. Cooks are encouraged to suggest any improvements to the menus and recipes he/she feels are appropriate. Suggestions shall be made to the FSM who will submit them to the CD for approval.
• Shall prepare foods according to some dietary restrictions (i.e. diabetic, mechanical, low sodium).
• Shall strive to prepare meals that are pleasing to the eye as well as the palate. The use of garnish to maximize plate presentation is required.
• Shall record cooler and freezer temperatures in a log as scheduled and immediately report to the FSM, CD or manager on duty, if temperatures fall outside the mandated zone.
• In the absence of the FSM or Lead Cook, Cooks shall notify the manager on duty when repairs are needed. In the case of an emergency, a Cook shall report the incident directly to the Maintenance staff.
• Shall communicate with the Lead Cook, FSM, CD or manager on duty significant information concerning changes in any resident’s meal habits or other significant matters.
• Become familiar with the mission and philosophy of The Paragon, support it and model it for staff, residents, families and guests.
• Get to know residents and staff members.
• Cooks shall maintain a friendly and helpful attitude toward residents, guests and other staff at all times. Any feedback received from residents, family or guests regarding food quality or service shall be related to the FSM and/or CD.
• Accept, embrace and perform such additional duties and responsibilities as may be assigned by the FSM or Community Director from time to time.
• Be professional at all times.

Physical Job Requirements:

To fulfill job requirements, employee must be able to perform key physical tasks for extended periods of time. When supporting, lifting or transferring, proper body mechanics and safety measures must be used.

In a typical eight-hour day, the Cook may:

• Stand/walk up to eight hours a day
• Sit up to 30 minutes a day
• Occasionally support/lift/carry up to 50 pounds
• Frequently kneel, bend and reach

Employee Acknowledgement:

I have read and understand my job description. I am able to fulfill the outlined responsibilities. I understand that I am an hourly, at-will employee. I have received and reviewed the Employee Handbook, understand its contents, and will comply with the policies contained therein.

_________________________________ ____________________

Cook Date

Job Types: Full-time, Part-time

Pay: $11.50 - $12.00 per hour

Benefits:

• 401(k) matching
• Dental insurance
• Disability insurance
• Paid sick time
• Vision insurance

Shift:

• Day shift

COVID-19 considerations:
Candidates must be vaccinated or have had the first vaccine shot prior to beginning orientation. All employees currently wear masks in our assisted living community.

Shift availability:

• Day Shift (Required)

Work Location: One location

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