HC Cook II

SUMMARY: The Line Cook provides palatable and tasteful lunch and dinner meals to order in a timely manner to residents, guests and staff in accordance with established food service policies and procedures.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform these essential job functions.

• Prepares menu items to order utilizing major food service equipment. Ensures that the meals are correctly prepared and served and meet the standards set forth in the instructions or procedures for each menu item ordered.
• Serve menu items in a timely manner.
• Prepares food in accordance with HACCP as well as facility established policies and procedures to ensure food safety.
• Properly labels and stores food items in regard to HACCP
• Uses the meat slicer and large mixer in performing prep duties as necessary.
• Follows safety regulations at all times and follows established infection control and Universal precautions, policies and procedures.
• Uses correct portion control to ensure costs are managed and contained.
• Assist in maintaining food storage areas, food preparation areas and other kitchen areas in a clean and properly arranged manner.
• Disposes of food and waste in accordance with established policies.
• Performs cleaning procedures and assist with dishwashing when needed.
• Cleans and maintains the general kitchen.
• Cleans and maintains the essential cooking surfaces used in line cook duties daily.
• Assists in inventorying and storing incoming food as needed.
• Provides documentation of food and equipment temperatures.
• Performs other foodservice activities or dining service activities as assigned.
• Maintains acceptable standards of personal hygiene and complies with department dress code.
• Attends in-service training and education sessions as assigned.

Qualifications

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with

disabilities to perform these essential functions.

1. On-the-job training provided. Prior foodservice experience preferred.

2. Ability to understand and follow instructions in English and communicate effectively.

3. Ability to interpret and explain the menu, refer or answer questions, coordinate the meals service process and understand requests.

4. Ability to communicate with, understand, empathize with, work with and be tolerant of residents, families, visitors, peers, supervisors, and subordinates.

5. Must be able to obtain a Food Handlers card, if 18 years of age or older must obtain an OLCC card.

6. Must be able to communicate effectively with the elderly population and be sensitive to the individual needs of the residents at the IL.

7. Must be able to perform duties in a timely manner consistent with the needs of the residents, dining room standards, and assigned task schedules.