Food And Nutrition Cook - Mesa Vista

Engaging Culture ~ Competitive Pay ~ Growth Opportunities ~ Great Benefits ~ Family Environment

OVERVIEW OF THE ROLE:

The Food and Nutrition Services Cook will prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals. Meals prepared include meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures.

KEY RESPONSIBILITIES:

Food Preparation Duties: 75% time

• Handle and prepare food that is palatable, appetizing and attractive

• Establish practice of serving hot food hot and cold foods cold.

• Cook a variety of foods in large quantities

• Be familiar with seasoning and cooking time required

• Be aware of cooking characteristics of various cuts of meats, fish and fowl

• Prepare foods for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl

• Cook food: Bake, roast, stew and steam-cook meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soups

• Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages

• Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste.

• Follow standard recipes but make independent decisions in line with current experience.

• Understand the importance of proper food-handling techniques and hazards of improper food handling

• Estimate quantities of food required and apportion servings while monitoring portion-controlled guidelines for individual residents

• Taste, smell, and observe food to ensure conformity with recipes and appearance

• Serve food according to dietary guidelines, checking each tray for completeness and accuracy

Kitchen Duties: 25% time

• Comply with meal schedules

• Maintain and use equipment and supplies

• Work cooperatively with other staff and departments

• Wash pots, pans, and other equipment as used

• Responsible for supervision of other food service employees in the absence of the Executive Chef

EDUCATION AND EXPERIENCE:

• Must be able to cook a variety of foods in large quantities.

• Must be able to read, write, speak, and understand the English language.

• Must be knowledgeable of food procedures.

• Must possess, as a minimum, an 8th grade education.

• Prefer one year food experience in a supervisory capacity. It is preferred that the experience be in a hospital, nursing care facility, or other related medical facility.
  *****COVID VACCINE REQUIRED
  

Vivage is an Equal Opportunity Employer.