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COOK FT 11a-7p in Lake Mary, FL at Spring Hills Senior Communities

Date Posted: 12/21/2018

Job Snapshot

Job Description

Job Description

Job Title: Cook

Department: Dining Services

Reports to: Director of Dining Services/Executive Chef

Created by: Human Resources

Category: Non Exempt

Status: Approved

Created on: December 30, 2009

Last Revised January 1, 2011

Position Summary:

The Cook is responsible for the overall culinary operations in the kitchen area. The Chef de Cuisine is accountable for the quality and timeliness of all food products. This position reports directly to the Executive Chef.

Essential Functions:

● Attends work as scheduled and follows community’s call-off procedures.

● Collaborates with the Executive Chef to plan menu requirements, serving

arrangements, guest comments and other related details.

● Trains and monitors all levels of cooks and chefs for proper skills and

service, and maintaining proper and fresh mise-en-place.

● Enforces the storage and disposal of food items according to company rules and regulations.

● Demonstrates extensive knowledge of food handling procedures with regard to public health standards.

● Meets overall established timeframes for the entire food service operation.

● Establishes and ensures adherence to all product: quality, consistency, presentation, portioning, garnishment, and utilization goals.

● Maintains standards of hygiene throughout the kitchen

● With Executive Chef, maintains overall food and labor costs within budgetary guidelines.

● Demonstrating the proper operation of all equipment to staff according to

proper procedures, and testing equipment to ensure accuracy of

temperature gauges, heating or cooling elements, etc.

● Works in a clean, sanitary, safe, and organized manner, abiding by all health and safety regulations.

Non Essential Functions:

● Establishes regular cleaning, inspection, and maintenance schedules which maintain the excellent condition of all kitchen equipment.

● Keeps accountability for: Grooming standards, Employee discipline standards, Maintenance policies, and proper staff attendance.

● Providing on-the-job training to strengthen your team's current performance, and preparing them for possible advancement.

● Performing any other related duties as assigned by the supervisor or management.

● Attends all required training, in-services, and staff meetings.

● Strives to maintain a safe working environment through the prevention of accidents, the preservation of equipment, the achievement of safe working practices, and by practicing proper infection control measures.

● Maintains a positive and professional demeanor toward residents, visitors, families, and co-workers.

● Adheres to all policies and procedures of Spring Hills, LLC

● Performs all other duties as assigned.

● Maintaining all daily documentation requirements.

Skills:

● Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

● Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

● Speaking - Talking to others to convey information effectively.

● Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.

● Instructing - Teaching others how to do something.

● Learning Strategies - Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Attributes:

● Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.

● Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).

● Time Sharing - The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).

● Near Vision - The ability to see details at close range (within a few feet of the observer).

● Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.

● Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.

Experience And Education:

High School Diploma (or GED or High School Equivalence Certificate); 3 plus years experience, or an equivalent of education and experience; culinary degree a plus.

Time spent in physical exertion: Standing (over 2/3), walking (over 2/3), sitting (under 1/3), using hands to finger, handle or feel (over 2/3), reach with hands and arms (over 2/3), climb and balance (over 2/3), stoop, kneel, crawl (1/3), talk or hear (over 2/3), taste or smell over (over 2/3). Lifting up to 10 pounds (1/3-2/3), Up to 25 pounds (1/3); Up to 50 pounds (under 1/3); up to 100 pounds (under 1/3)

I have read the job description and fully understand that the requirements have been determined to be essential to this position. I hereby agree to perform the tasks outlined in this job description in a safe manner in accordance with the communities established procedures.

________________________________________________________________________

Signature             Date

Job Requirements

Job Description

Job Title: Cook

Department: Dining Services

Reports to: Director of Dining Services/Executive Chef

Created by: Human Resources

Category: Non Exempt

Status: Approved

Created on: December 30, 2009

Last Revised January 1, 2011

Position Summary:

The Cook is responsible for the overall culinary operations in the kitchen area. The Chef de Cuisine is accountable for the quality and timeliness of all food products. This position reports directly to the Executive Chef.

Essential Functions:

● Attends work as scheduled and follows community’s call-off procedures.

● Collaborates with the Executive Chef to plan menu requirements, serving

arrangements, guest comments and other related details.

● Trains and monitors all levels of cooks and chefs for proper skills and

service, and maintaining proper and fresh mise-en-place.

● Enforces the storage and disposal of food items according to company rules and regulations.

● Demonstrates extensive knowledge of food handling procedures with regard to public health standards.

● Meets overall established timeframes for the entire food service operation.

● Establishes and ensures adherence to all product: quality, consistency, presentation, portioning, garnishment, and utilization goals.

● Maintains standards of hygiene throughout the kitchen

● With Executive Chef, maintains overall food and labor costs within budgetary guidelines.

● Demonstrating the proper operation of all equipment to staff according to

proper procedures, and testing equipment to ensure accuracy of

temperature gauges, heating or cooling elements, etc.

● Works in a clean, sanitary, safe, and organized manner, abiding by all health and safety regulations.

Non Essential Functions:

● Establishes regular cleaning, inspection, and maintenance schedules which maintain the excellent condition of all kitchen equipment.

● Keeps accountability for: Grooming standards, Employee discipline standards, Maintenance policies, and proper staff attendance.

● Providing on-the-job training to strengthen your team's current performance, and preparing them for possible advancement.

● Performing any other related duties as assigned by the supervisor or management.

● Attends all required training, in-services, and staff meetings.

● Strives to maintain a safe working environment through the prevention of accidents, the preservation of equipment, the achievement of safe working practices, and by practicing proper infection control measures.

● Maintains a positive and professional demeanor toward residents, visitors, families, and co-workers.

● Adheres to all policies and procedures of Spring Hills, LLC

● Performs all other duties as assigned.

● Maintaining all daily documentation requirements.

Skills:

● Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

● Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

● Speaking - Talking to others to convey information effectively.

● Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.

● Instructing - Teaching others how to do something.

● Learning Strategies - Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Attributes:

● Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.

● Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).

● Time Sharing - The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).

● Near Vision - The ability to see details at close range (within a few feet of the observer).

● Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.

● Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.

Experience And Education:

High School Diploma (or GED or High School Equivalence Certificate); 3 plus years experience, or an equivalent of education and experience; culinary degree a plus.

Time spent in physical exertion: Standing (over 2/3), walking (over 2/3), sitting (under 1/3), using hands to finger, handle or feel (over 2/3), reach with hands and arms (over 2/3), climb and balance (over 2/3), stoop, kneel, crawl (1/3), talk or hear (over 2/3), taste or smell over (over 2/3). Lifting up to 10 pounds (1/3-2/3), Up to 25 pounds (1/3); Up to 50 pounds (under 1/3); up to 100 pounds (under 1/3)

I have read the job description and fully understand that the requirements have been determined to be essential to this position. I hereby agree to perform the tasks outlined in this job description in a safe manner in accordance with the communities established procedures.

________________________________________________________________________

Signature             Date