Cook
• Know and comply consistently with our cooking methods and quality standards, as well as community rules, policies and procedures.
• Stock and maintain sufficient levels of food products at stations to ensure a smooth meal period.
• Maintain a clean and sanitary work station area including sanitation bucket, prep and line tables, shelves,
grills, broilers, fryers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by fabricating, battering,
breading, seasoning and/or marinating.
• Ensure appealing presentation for all food.
• Monitor and log food, refrigeration, and dish machine temperatures to ensure resident satisfaction and
safety.
• Monitor and stock Chef’s Pantry according to the RLC Operations Guide to ensure freshness and presentation
• Receive, handle, store, and rotate all products properly.
• Assist in food prep assignments, side work and cleaning during off-peak periods as needed.
• Ensure that the exhibition line is never left unattended during meal hours.
• Close the kitchen properly and follow the closing checklist for culinary stations. Assist others in closing the
kitchen.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Safely operate ovens, steamers, and grills; safely handle sharp kitchen tools, blenders, and other kitchen
equipment.
• Respond diplomatically to food comments, complaints, and suggestions.
• Perform other duties as assigned.
Qualifications
• Experience in kitchen preparation and cooking preferred.
• Ability to read, speak, and understand basic English. Title: Cook (AM Cook, PM Cook, Relief Cook)
Reports to: Executive Chef FLSA Status: Non-Exempt
Essential Functions
• Ability to work in hot, wet, humid, and loud environment for up to eight (8) hours.
• Ability to bend, reach, twist, and stoop continuously throughout the shift.
• Ability to work in a standing position for up to eight (8) hours.
• Ability to safely lift full serving trays, bags, cases, stacks, and equipment weighing up to 60 pounds up to 30
times per shift.
• Ability to secure appropriate food handler permits as required by local ordinances within two weeks of first
day of employment.
• Must be aged 18 or over.
Dress and Appearance Standards
• Wear assigned uniform:
o Closed toe, black slip-resistant shoes.
o Black pants, no jeans.
o Grey chef coat provided by the community.
o Hair restraint – community-provided hair net, skull cap or hat.
o Name tag provided by the community.
• Maintain proper health and hygiene per company Operations Guide
• Know and comply consistently with our cooking methods and quality standards, as well as community rules, policies and procedures.
• Stock and maintain sufficient levels of food products at stations to ensure a smooth meal period.
• Maintain a clean and sanitary work station area including sanitation bucket, prep and line tables, shelves,
grills, broilers, fryers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by fabricating, battering,
breading, seasoning and/or marinating.
• Ensure appealing presentation for all food.
• Monitor and log food, refrigeration, and dish machine temperatures to ensure resident satisfaction and
safety.
• Monitor and stock Chef’s Pantry according to the RLC Operations Guide to ensure freshness and presentation
• Receive, handle, store, and rotate all products properly.
• Assist in food prep assignments, side work and cleaning during off-peak periods as needed.
• Ensure that the exhibition line is never left unattended during meal hours.
• Close the kitchen properly and follow the closing checklist for culinary stations. Assist others in closing the
kitchen.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Safely operate ovens, steamers, and grills; safely handle sharp kitchen tools, blenders, and other kitchen
equipment.
• Respond diplomatically to food comments, complaints, and suggestions.
• Perform other duties as assigned.
Qualifications
• Experience in kitchen preparation and cooking preferred.
• Ability to read, speak, and understand basic English. Title: Cook (AM Cook, PM Cook, Relief Cook)
Reports to: Executive Chef FLSA Status: Non-Exempt
Essential Functions
• Ability to work in hot, wet, humid, and loud environment for up to eight (8) hours.
• Ability to bend, reach, twist, and stoop continuously throughout the shift.
• Ability to work in a standing position for up to eight (8) hours.
• Ability to safely lift full serving trays, bags, cases, stacks, and equipment weighing up to 60 pounds up to 30
times per shift.
• Ability to secure appropriate food handler permits as required by local ordinances within two weeks of first
day of employment.
• Must be aged 18 or over.
Dress and Appearance Standards
• Wear assigned uniform:
o Closed toe, black slip-resistant shoes.
o Black pants, no jeans.
o Grey chef coat provided by the community.
o Hair restraint – community-provided hair net, skull cap or hat.
o Name tag provided by the community.
• Maintain proper health and hygiene per company Operations Guide