Cook III - Oak Bridge

Cook III - Oak Bridge

Job Details

Job Location

Ponte Vedra Beach, FL

Description

JOB SUMMARY

Cook III is an entry-level cook who supports the kitchen staff by preparing basic food items, maintaining cleanliness andanization, and ensuring all food is prepared according to quality and safety standards. This role is ideal for individuals starting their culinary career who are eager to learn, work in a fast-paced environment, and contribute to a team-driven kitchen.

Qualifications

ESSENTIAL DUTIES & RESPONSIBILITIES

Prepares and serves salads, platters, yogurt etc. as per standardized recipes. Assures food production records are maintained. Prepares special therapeutic diet menus as prescribed by the physician. Supports the kitchen with basic cooking and technical skills, as needed.

2. Determines amount and type of food and supplies including pre-prep required for daily menus and sees that supplies are obtained from storage areas in adequate time for meal production.

3. Prepares food following standardized recipes and special diet orders. Plans food production to coordinate with meal serving hours, so that quality, temperature, and appearance of food is preserved. Follows guidelines on food production sheets and logs all prepared food temperatures on the production sheets.

4. Maintains assigned workstation in a safe and sanitary condition to include sanitation station and calibrated thermometer.

5. Maintain acceptable standards of personal hygiene andply with the department dress code.

6. Attends in-service training and education sessions assigned.

7. Performs specific work duties and responsibilities as assigned by the supervisor.

8. s to work as scheduled. Excellent attendance is most important for delivery of quality service.

9. Perform any other related duties as required or assigned.

JOB REQUIREMENTS

Education and Experience:

Education:

High school diploma is required plus additional culinary training. Must have ability to perform basic arithmetic, understand measurements and follow written and oral instructions.

Experience:

Salad preparation experience in a fine dining restaurant, club, health care facility or similar institution.

JOB REQUIREMENTS

Skills, Abilities & Competencies:

Complexity:

A wide variety of duties and responsibilities involve kledge of recipes, special diets, quantity cooking and food service equipment.

Supervision Received:

The position operates under the direction of the Food Service Director, Assistant Director, and Chef. Must be able to work and make appropriate decisions.

Others:

Frequent contact with Food Service staff and officers of the Department of Health. This requires the ability tomunicate in writing and orally.

Errors:

Probable errors could cause service delays, which could cause difort to the residents.

Confidentiality:

Works with confidential information such as special diets whose disclosure would be contrary to the best interest of Vicar's Landing and professional ethics.

Mental/Visual Demands:

Flow of work demands normal mental and visual demands.

Physical Demands:

Position requires the ability to use both hands and arms simultaneously. The ability to lift to 50 pounds, to stand, walk, push, pull, reach for and carry food supplies and dishes, 90% of working shift.

Working Conditions:

Will be exposed to hot and cold temperatures, and greasy wet floors.

PHYSICAL DEMANDS

While performing the essential functions of this job, the employee is regularly required to stand, walk, sit, talk hear, and occasionally required to reach with hands and arms, stoop, kneel, and crouch. The employee must occasionally lift and/or move up to 30 pounds. Specific vision abilities required by the job include close, distance, and peripheral vision, depth perception and the ability to adjust focus as well as work on aputer for extended periods of time. The employee must be able tomunicate effectively with others.