Cook XX

Live Oak Cook

The Dietary Department is seeking a cook to ensure meals are prepared and served to exceed customer expectations at Live Oak. Under the supervision of the Executive Chefs, Dietary Management, Dietary supervisor, or the lead cook, the cook will performs a variety of food service and sanitations duties aimed at providing our residents, their guests, and staff with nutritious, appealing, and safe meals while dining at Live Oak. These duties include preparation, presentation, and service of food as well as sanitation and cleaning duties as assigned by management. The team member of the Dietary department proactively seeks knowledge to increase personal and professional development. Each cook has the responsibility of providing a safe environment for residents and staff through working immediately to correct any hazards and unsafe conditions or reporting conditions to management as well as working safely as not to endanger themselves, co-workers, or residents.

Key Accountabilities
PREPARES MEALS FOR OUR RESIDENTS
Provides residents with safe handling of meals.
Ensures that kitchen is cleaned and maintained in a safe and sanitary manner including floors, walls, all equipment and utensils.
Ensure all stored food is accurately labeled and dated (F.I.F.O)
Rotates all food for freshness
Purges any expired food
Maintains the sanitation and cleanliness of kitchen
Cleaning is performed before, during, and after cooking.
Pay special attention to menus and keep various batches of food separate from other dishes that include special diets with varying instructions
Performs all duties in accordance to the Local, State and Federal regulations at all times.
Notify management if additional assistance is required
Provides residents with nutritious, and appealing meals.
Prepares meals for both regular and therapeutic diets, following oral and written instructions, menus, recipes, etc

Provides residents with nutritious, and appealing meals - continued

Maintains quality in menu by cooking vegetables at appropriate times and in small batches as needed to assure vegetables maintain color and texture.
Reads and follows special diet cards or menu selection and serves meals from steam table
Reads catering breakdown daily and prepares food for special groups, meetings, etc, upon request.
Responsible for keeping food waste to a minimum, while never running out of food. Ensures meal schedules and serving times are kept according to established procedures.
Prepare for service
Looks several days ahead at menu, catering breakdown, etc and preps for food service as needed.
Prep work may consist of cleaning and peeling vegetables, assembling ingredients for the main dishes.
Performs all duties in accordance to the Local, State and Federal regulations at all times.
Notify management if additional assistance is required