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Cook in Bloomfield, CT at Duncaster LifeCare Retirement Community

Date Posted: 6/23/2018

Job Snapshot

Job Description

Under the supervision of the Executive Chef, the incumbent is responsible for adherence to all sanitation and food handling protocols, preparation of food in accordance with sanitary regulations and departmental policies and procedures; assigned pre-meal preparation; all opening or closing protocols; development of new menus in cooperation with the Executive Chef and Dining Room Manager.

  • Reviews menus and production sheets daily and per meal to determine type and quantities of meats, vegetables, soups, salads or desserts to be prepared.

  • Accurately measures and mixes ingredients using a variety of utensils such as mixers, grinders, blenders and shredders.

  • Produces food and supplies from refrigerator, freezer or other storage areas, using FIFO system.

  • Works independently making sure that all food is prepared on time and as specified on the menu.

  • Follows established health regulations and department standards.

  • As requested assists with the delivery and storage of supplies.

  • As necessary offers assistance in training fellow employees.

  • Always performs duties in an independent manner with minimal need for direct supervision.

  • Always observes and tastes all food being made to improve flavor or texture as needed.

  • Maintenance of all appropriate documentation of temperature charts and similar records according to established protocols.

  • Accurate labeling and dating of all prepared foods, maintaining the three day rule.

  • Assurance that all dietary procedures are followed in accordance with established policies.

  • Reporting of all hazardous conditions or equipment and of all accidents and incidents on a timely basis.

  • Assurance that food preparation and storage areas are maintained in a clean and properly arranged manner at all times.

  • Maintenance of confidentiality of all pertinent resident information to assure residents’ rights is protected.

  • Performance of other duties as deemed necessary and appropriate, or as may be directed.

 

Job Requirements

  • A minimum of one-year related experience as a cook, preferably in a healthcare environment.

  • A degree from a post-secondary culinary arts program is desirable.

  • Must be reliable and conscientious with the ability to work independently.

  • Committed to quality and strict sanitation procedures.

  • Good communication skills; must be able to demonstrate effective reading, writing, speaking and analytical skills.

  • Must be able to follow written instructions.

  • Must be a detail oriented person and be able to perform duties with great accuracy each day.

  • Knowledge of batch cooking and general use of standardized recipes.

  • Must have background experience in volume production.

  • Knowledge of sanitation, food borne illness, and cross-contamination policies and procedures.

  • Experience in the preparation and presentation of pureed foods.

  • Full understanding and use of H.A.C.C.P. protocols.

  • Training in CPR and Heimlich maneuver.

  • Must be able to work flexible schedules including weekends. 

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