ASSISTANT COOK at Capital Manor

Salem, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

15 May, 26

Salary

0.0

Posted On

15 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Recipe Following, Meal Coordination, Sanitation, Personal Hygiene, Kitchen Equipment Operation, Organization, Communication, Arithmetic, Food Handling

Industry

Description

Job DetailsJob Location: Capital Manor Retirement - Salem, OR 97304Job Shift: AnyJob Category: Restaurant - Food ServiceThe Assistant Cook is responsible for the preparation of all food items as per standardized recipes. Works under the Head Cook to coordinate meal production and timing. PRINCIPLE DUTIES: Essential Job Duties: Prepares all soups, stocks, sauces; boils, braises and roasts items as per standardized recipes. Prepares and serves all sautéed, fried, grilled, steamed and baked items as per standardized recipes. Prepares all food served, following standard recipes and special diet orders as directed by Head Cook. Assists with food production to coordinate with meal serving hours, so that excellence, quality, temperature and appearance of food are preserved. Assists with the amount and type of food and supplies required for daily menus and seeing that supplies are obtained from storage areas in adequate time for meal production. Other Duties: Maintains assigned work station in a safe and sanitary condition. Maintains acceptable standards of personal hygiene and complies with department dress code. Attends in-service training and education sessions as assigned. Performs specific work duties and responsibilities as assigned by head cook or executive chef. HOSPITALITY FOCUS: Capital Manor fully embraces a culture of hospitality. To that end, we include the following hospitality promises as a guide for our interpersonal interactions with residents, co-workers, and guests: We greet residents, employees and guests warmly, by name and with a smile. We treat everyone with courteous respect. We strive to anticipate resident, employee and guest needs and act accordingly. We listen and respond enthusiastically in a timely manner. We hold ourselves and one another accountable. We embrace and value our differences. We make residents, employees and guests feel important. We ask Is there anything else I can do for you? We maintain high levels of professionalism, both in conduct and appearance, at all times. We pay attention to details. QUALIFICATIONS: Ability to understand and follow instructions in English, communicates effectively, and performs simple arithmetic. Ability to understand measurements and conversions. Experience as a cook in a hotel, restaurant, club or similar institution preferred. Ability to plan and organize work, to interpret instructions, recipes, specifications and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Must maintain current Oregon Food Handlers Card. PHYSICAL REQUIREMENTS/WORKING CONDITIONS: Must be able to stand or walk for up to 8 hours per day. Must be able to bend, stoop, and stretch frequently throughout the day. Moderate to heavy physical effort needed infrequently. Manual dexterity for preparing food. Ability to use standard industrial kitchen appliances required. Must be able to lift up to 50 lbs. independently. May be exposed to extreme temperatures (freezers and stoves-range burners) for short periods of time. May be exposed to industrial cleaning chemicals. Must be able to see, hear, and communicate with others. DISCLAIMER CLAUSE I have read my Job Description. I understand the information contained in the Job Description. I further understand that this Job Description is not intended and should not be construed as an exhaustive list of all the responsibilities, skills, efforts or PHYSICAL REQUIREMENTS/ WORKING CONDITIONS associated with my job. I may be required to perform additional tasks necessary to meet standards of quality and care. Qualifications

Responsibilities

The Assistant Cook is primarily responsible for preparing all food items according to standardized recipes, including soups, stocks, sauces, and various cooked items, while coordinating meal production timing with the Head Cook. This role also involves assisting with inventory needs and maintaining a safe, sanitary workstation.