Cook: Part-time/PRN at Provision Living

Chesterfield, Missouri, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Sep, 26

Salary

0.0

Posted On

16 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Baking, Sautéing, Frying, Sauce Preparation, Cold Food Prep, Knife Skills, Food Handling, ServSafe Certification, Inventory Management, Food Cost Control, Customer Service, Communication Skills, Organization Skills, Sanitation Regulations, Recipe Following, Mathematical Skills

Industry

Hospitals and Health Care

Description

Description Cook Job Title: Cook Job Status: Full-time or Part-time Reports To: Executive Chef / Dining Manager Position Summary: As the Cook, reporting directly to the Executive Chef/ Dining Manager, you will ensure the provision of quality food preparation in accordance with Federal, State and Local regulations while supporting the team in optimizing each resident’s well-being and overall experience. Essential Functions: Cook and bake Help with serving meals, drinks, and maintaining a clean work area Support all catering, room service, special party needs, marketing functions, etc. Take drink and food orders Sanitize, set and bus tables Maintain food inventories and perform food cost control measures Possess a working knowledge of individual assignments and resident dining needs Practice sanitation regulations and safety rules with regards to preparing, handling, labeling and storing food, and clean kitchen equipment Complete daily checklist of duties for kitchen and dining room Follow all policies for Dining Service Department Assist with Sales/Marketing procedures to develop and enhance satisfaction levels Perform other tasks as assigned Requirements Qualifications: High school diploma or GED preferred, but will consider work/life experiences. 2-4 Years of experience Exceptional knowledge of multiple cooking techniques including baking, sauté, fry, sauces, and cold food prep Possess string knife skills, able to follow a recipe and a solid knowledge of measurements Requires a firm understanding and ability to practice proper food handling techniques Current ServSafe Certification- or the ability to get one within the first 60 days Need to continuously stand and walk, reach, bend to the floor, and carry serving trays, dishes and food service items. Will also lift heavy pans, trash and various kitchen equipment Collaborative team player Strong customer service, and communication skills Self-motivated with strong organizational skills Possess an appreciation of seniors and an understanding of the aging process Basic mathematical skills Physical Demands: To excel in this role, it is crucial for the employee to be prepared for the possibility of working with residents who may exhibit disruptive behaviors, including verbal or physical contact issues. The physical demands outlined below are indicative of those essential for job performance, and reasonable accommodations can be arranged to facilitate individuals with disabilities in carrying out these vital functions. In the course of performing job duties, the employee will routinely engage in activities such as sitting, standing, walking, using hands to handle and feel, reaching with hands and arms, talking, and hearing. Additionally, there may be occasional requirements for crouching and lifting items weighing up to 50lbs. The employee's specific vision abilities should encompass the capacity to see both near and far distances. DISCLAIMER: The above information on this job description has been designed to indicate the general nature and level of work performed by the employee within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of any employee assigned to this job. Nothing in this job description restricts management’s right to assign duties and responsibilities to this job at any time. EEO/AA

Responsibilities

The Cook is responsible for preparing quality food and baking in accordance with safety regulations while supporting catering and room service. They must maintain a clean work area, manage food inventories, and ensure resident satisfaction in the dining area.