JOB DESCRIPTION: Is responsible for cold food preparation, including accompaniments and garnishes in accordance with policies, laws and regulations as directed by the director, executive chef or sous chef/cook. Correctly prepares and creatively assembles cold appetizer, salads, cold entrees, and desserts following preparation sheets and provided recipes for dining room service, healthcare center, cafeteria, and special functions. Serves food items as needed. Provides quality food service at all times. Is knowledgeable of food preparation and handling techniques; has general knowledge of safety and sanitation rules and practices. Completes food temperature checks; tastes all food items prepared. Completes preparation records and stores food items properly at close of meal service. Cleans work area and equipment used. Demonstrates knowledge of fire safety procedures and assists with evacuation of residents to a safe location in the event of fire or other emergency. Provides cooperative and friendly attitude toward guests, residents and other employees. Is able to work independently given proper direction.
MINIMUM QUALIFICATIONS: High school diploma or equivalent. Two years cooking experience. Ability to stand for eight hour shift and lift up to 50 lbs or more. Ability to read, write, speak and understand English. Capable of understanding and following policies, regulations, and safey, sanitation and security rules and practices.