The COOK/PREP COOK/SOUS CHEF prepares nutritious, high quality meals with a hospitality focus for residents’ / customers’ enjoyment in accordance with all laws, regulations and company standards Reports to the Dining Services Director.
Primary Job Responsibilities Below is a description of basic job duties though other related duties may become necessary as directed by supervisor.
Maintains system to ensure timely meal services
Checks daily menu and special events calendar to ensure necessary food and supplies are available
Prepares meals meeting nutritional requirements as well as appetizing in appearance
Garnishes plates to enhance overall dining experience
Prepares food based on standardized recipes
Makes only authorized substitutions
Seasons food appropriately
Serves food based on established portion controls
Assists in preparation of special meals and for special events
Estimates portions and utilizes leftovers appropriately to reduce food costs
Operates kitchen within state and county regulations including sanitation, food storage, recordkeeping, food temperatures, portion sizes, chemical usage/storage
Operates kitchen equipment safely and efficiently: steamer, oven, grill, meat slicer, mixer, grinder, dishwasher, etc. Page 2 of 2
Maintains cooler and freezer properly: dates and labels food, no food on floor, etc.
Assists with putting up stock on delivery days.
Assists with daily kitchen duties: washing pots/pans, putting up stock, removing trash and boxes, cleaning steam table and checking water levels. Completes daily cleaning assignments.
Maintains a clean and sanitized work environment
Follows local and state handwashing procedures to ensure food safety
Assists with supervisory duties in absence of Dining Services Director