Line Cook - Full Time, 11am-7:30pm

SERVANT LEADERSHIP:

Watercrest Senior Living Group associates answer a calling to serve seniors and their families every day. They are recognized for their achievements and empowered to share their vast experience with their peers ensuring the quality of our assisted living and memory care services and the well-being of our residents. Our associates champion a culture which nurtures relationships in the interest of acting as trusted advisors. By continuously investing in these servant hearts, Watercrest Senior Living Group develops value-centered leaders who deliver personalized services.

GENERAL SUMMARY:

As a Cook your responsibilities include preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance. Provide a quality dining service by ensuring the food service is presented in an attractive, gracious and timely manner.

ESSENTIAL JOB FUNCTIONS:

· Servant Leadership directs all aspects of decision making

· Conducts meal preparation, service, and clean-up in accordance with nutritional guidelines, regulations and prescribed resident diets

· Knowledge of proper use of all cooking appliances

· Assist with maintaining emergency food supplies

· Communicate with all culinary vendors

· Ensure presence in the dining room for resident satisfaction

· Assists in providing adaptive equipment for residents when necessary

· Ensures food service is presented in an attractive, gracious and timely manner

· Ensure dishes, cooking utensils, and pots and pans are stored properly

· Do pre-preparation for meals later in the day, week, or weekend or for special events

· Reports to the Executive Chef any equipment and supplies that are needed

· Provide a high level of culinary customer service and promote a restaurant style dining atmosphere

· Maintain a safe, sanitary, clean, and organized cooking area

KNOWLEDGE, SKILLS AND ABILITIES:

· Able to communicate effectively with all levels of management, team members, residents, family members, vendors, referral sources and outside contacts

· Able to make independent decisions

· Must be able to communicate in a warm, friendly and caring manner

· Must be able to follow recipes and menus

· Must be able to follow direction and prepare meals

· Must fully understand the importance of reliability and timeliness

· Must possess a passion to work with and around senior citizens

· Knowledge of customer service principles and practices

EDUCATION REQUIREMENTS:

· High School Diploma or GED

· SERV Safe preferred

EXPERIENCE REQUIREMENTS:

· Two (2) years’ experience in professional food service

· A culinary apprenticeship or training is preferred

PHYSICAL REQUIREMENTS:

The following physical demands are representative of those that must be met to successfully perform the essential functions of this position:

· Able to stand or walk 75% of the day

· Able to concentrate with frequent interruptions

· Able to work under stress and in emergency situations

· Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping

· Able to talk and hear effectively in order to convey instructions and information to residents and team members

· Occasionally lift/carry up to 50 pounds

OCCUPATIONAL EXPOSURE / PERSONAL PROTECTIVE EQUIPMENT:

· Work in all areas of the community

· Subject to reactions from dust, disinfectants, and cleaning chemicals and may be exposed to infectious waste, diseases, and other conditions

· Use of personal protective equipment and supplies when needed to prevent burns, falls and infection

· Personal protective equipment includes infection control kit, rubber gloves, non-slip shoes, apron, hair net, chef’s
hat and coat, hot pads, short sleeves

· Subject to infectious diseases, substances and odors

· Follow Safety Policy & Procedures

· This position is exposed to very hot water, hot oven temperatures, sharp knives and utensils, and broken glass, slippery
wet floors and other ordinary kitchen environmental risks