Job Description

Job Description:

Position Summary: 

To safely prepare ingredients required for food service in a sanitary environment. Demonstrates a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife and recognizes resident/patient dignity and choice in aspects of daily life. Strives to make every encounter with a resident/patient into a positive and meaningful experience and opportunity, while providing safe and efficient quality of care.

Core Competencies:

• Completes assignments with minimal assistance and total follow-up.

• Exercises initiative, seeking additional tasks and projects from the supervisor.

• Accepts assignments readily.

• Ability to read, speak, and understand English to execute food order slips well, while working under pressure in a fast-paced environment.

• Knowledge of proper temperatures of beef, chicken, fish, and the reheating of food.

• Ability to accurately measure.

• Exemplifies professionalism and exhibits values that contribute to the achievement of the mission of the Food Service Department and the Hebrew Rehabilitation Center.

Position Responsibilities:

A. Kitchen Production:

• Responsible for preparing, cooking, and overseeing the overall production of the meals during their assigned shift

• Hands-on in production and presentation, ensuring all food is being cooked and prepared accordingto standards administered by Chefs.

• Perform service at POD/RSU tray line at breakfast, lunch, and dinner

• Responsible for minimal food waste

• Ensures that the proper amounts of entrees, vegetables, desserts, and salads are produced according to the menus and manages daily production sheets in accordance with standardized recipes and preparation methods, portion control, time schedules, and special diet needs.

• Responsible for ensuring that all food in the walk-in refrigerators and freezers is covered, labeled, and dated to ensure all food is being properly rotated.

• Properly uses, cleans, maintains, and stores equipment, identifying and taking appropriate action with any maintenance issues that exist.

• Tastes and smells food to determine quality and palatability.

• Responsible for meals going out on time.

• Works directly with First & Second Cooks, Jr. Sous and Executive Sous Chefs to ensure the proper execution of assigned production.

B. Sanitation:

• Ensures that all work areas, storage areas, utensils, and equipment are cleaned, sanitized, and maintained in an orderly fashion according to the latest regulations: local, state, federal, and Kosher (if applicable)

• Oversee proper food handling, sanitation techniques, food storage, and HACCP procedures

• Follows and adheres to the sanitation action plan to address the company’s EOC and Sanitation rounding, local, state, and federal sanitation compliance survey.

• Logs temperatures of all food to be served and reports any temperatures that exceed industry standards to management.

• Attend in-service training sessions to keep current with knowledge in the field of nutrition, sanitation, and dietetics, as well as general in-services.

C. Professionalism:

• Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Identifies and resolves interpersonal conflicts constructively.

• Demonstrates a positive, supportive attitude towards all.

• Displays patience and tact when dealing with all customers and staff.

• Positively presents the department to visitors, patients, and staff. Consistently maintains a courteous and pleasant attitude toward visitors, patients, and staff.

• Follows safety rules, uniform code, jewelry policy, personal hygiene policy, cell phone usage policy, as well as state and federal regulations.

• Contributes to the efficient and productive operation of the department. Completes assignments with minimal assistance and total follow-up. Exercises initiative, seeking additional tasks and projects from the supervisor.

Qualifications:

• 3 years prep cook experience

• Basic computer skills are required to access emails and other online resources.

• Must be a professional, proactive, collaborative, conscientious, and results-oriented individual. Must have an optimistic demeanor, excellent oral and written communication skills, good intuition, and be able to adapt to changing priorities and display good, sound judgment with a sense of humor. 

• Must be motivated to learn and flexible to change.

• Maintains documentation in accordance with professional standards and guidelines (if applicable).

Physical Requirements:

• Must be able to lift 50 pounds

• Must be able to pull 50 pounds

• Must be able to push 50 pounds.

• Must be able to stand for long periods of time

• Frequent bending is involved

• Exposure to extreme cold/heat

Remote Type

Salary Range:

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