Entry Level Cook at Benchmark Assisted Living

Preparing dinners for all meal periods for our resident's. No more line cooking or late nights. You design how your day goes. We have a great team and looking for a great person to join us. Green line B,C & D are within 5 minutes walking distance. RELATIONSHIP The Cook reports directly to the Food Services Director. PURPOSE The Cook prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations with established Benchmark policies and procedures. The Food Services Director will direct these duties to ensure that quality food service is provided at all times. PRINCIPLE DUTIES AND RESPONSIBILITIES Accountability  Demonstrates attention to detail Administrative  Reviews menus prior to preparation of food  Performs administrative duties such as completing forms, reports, etc. Communication  Advises supervisor when supplies diminish for reorder  Communicates effectively with supervisor and kitchen staff Compliance and Safety  Assures all dietary procedures are followed.  Must be able to operate all kitchen equipment safely and effectively. Equipment may include: meat slicer, food processor, mixers, ovens, grills, steamers, dishwasher, dumb waiter, warmer cabinets. Customer Service  Having a presence in the dining room area during meals is essential for the purpose of interacting with the residents and receiving feedback about their dining experience.  Tours dining room to solicit resident feedback  Interacts with the residents during meals and receives feedback about their dining experience Facilities and Maintenance Cleaning of all kitchen equipment  Organizes walk-in freezer, storeroom, kitchen tables, and counters  Receive and put away food and other storeroom orders  Assist chef(s) in taking inventory Food Services  Reviews menus for preparation of food  Assists in establishing food production line to assure meals are prepared on time  Serve breakfast, lunch, and dinner  Knowledge and Experience  Demonstrates the interest and ability to learn new skills and techniques as needed  Demonstrates proper usage of equipment  Earns and maintains Serve-Safe certification Public Relations / Marketing  Represents the community with a positive attitude and pride when interacting with potential residents and families  Develops and practices the “30-second commercial” and uses it to greet visitors  Resident Care  Food Services  Reviews menus for preparation of food  Assists in establishing food production line to assure meals are prepared on time  Serves breakfast, lunch, and dinner  Sales  Assists the Community Sales Team, lead by the Executive Director, with sales and marketing programs and initiatives Structure  Coordinates dietary service with other departments if necessary Training  Participates in in-service training as required by state regulations EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION  High school diploma or equivalent.  One-year dietary experience in a restaurant. SKILLS AND ABILITIES  Must be able to interact effectively with residents and staff.  Must be able to work effectively with residents and personnel.  Must be able to follow written and oral instructions.  Must have knowledge of dietary procedures, was well as related laws, regulations, and guidelines pertaining to food service operations.  Must possess leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel. PHYSICAL REQUIREMENTS  Lift up to 50lbs  This is primarily a standing position where an employee may be required to stand in one place for extended periods of time. They also will be exposed to extreme heat and cold temperatures.