Vacancy expired!
We are seeking Great Hearts, who care and want to do work that matters in our Senior Community. We select people who believe the most satisfying life is one that is outward-bound and rooted in servant-leadership.
HOURS AND DAYS
Our kitchen begins service each day at 6:00 A.M. and day is completed approximately at 7:00 P.M. Scheduled hours will fall with this time frame. Depending on the schedule needed the position may require either both Saturday and Sunday or only one day of the weekend. Holidays are usually a must due to special events within the community where food service is required.
RATE OF PAY: Will be calculated on experience.
DUTIES AND RESPONSIBILITIES:
Prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals, including meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus.
The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures.
FUNCTIONS OF THE POSITION:
Handle and prepare food that is palatable, appetizing and attractive
Comply with meal schedules
Maintain and use equipment and supplies
Work cooperatively with other staff and departments
Establish practice of serving hot food hot and cold food cold.
Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste.
Follow standard recipes, but make independent decisions in line with current experience.
Cook a variety of foods in large quantities
Understand importance of proper food-handling techniques and hazards of improper food handling
Be familiar with seasoning and cooking time required
Be aware of cooking characteristics of various cuts of meats, fish and fowl
Estimate quantities of food required and apportion servings while monitoring portion controlled guidelines for individual residents
Prepare foodstuffs for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl
Taste, smell, and observe food to ensure conformity with recipes and appearance
Serve food according to dietary guidelines, checking each tray for completeness and accuracy
Wash pots, pans, and other equipment as used
Responsible for supervision of other food service employees in absence of Executive Chef
Cook food: Bake, roast, stew and steam-cook meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soups
Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverage
EEO
Job Type: Part-time
Vacancy expired!