Cook

6201 Clough Pike, Cincinnati, Ohio 45244

Job Description

The Cook prepares meals according to approved menus and recipes, taking into account the special dietary needs of residents living in the community. In the absence of the Dining Services Director the cook supervises dietary staff to ensure efficient operation of the kitchen at all times.

Responsibilities

• Prepare and present menu items according to standard recipes.
• Maintain a clean and orderly work area at all times, including floors.
• Participate in weekly cleaning routines planned by the Dining Services Director.
• Report faulty equipment, broken or chipped tableware, and damaged food trays to the supervisor, and remove these items from meal service.
• Report incorrect refrigerator and freezer temperatures to the supervisor immediately. Temperatures must be recorded twice daily.
• Ensure all leftover food is properly cooled, stored, identified, and dated.
• Observe and follow good safety practices at all times.
• Monitor and control portion sizes to minimize food waste.
• Remove frozen food items from the freezer for next-day or next-meal preparation, and begin preparation for the next day's meals.
• Make appropriate menu substitutions when certain food items are unavailable, with approval from the Dining Services Director.
• Supervise all assigned duties to ensure the kitchen is ready to provide meal service.
• When working the evening shift, ensure the kitchen area is clean and ready for the next day's operations.
• Take and record food temperatures three times daily.
• Attend all required in-services and staff meetings.
• Become familiar with the specific requests, dietary needs, likes, and dislikes of each resident.
• Remain alert to changes in residents' dietary needs and report concerns appropriately.
• Maintain a courteous and professional attitude toward all residents, visitors, and staff.
• Follow confidentiality policies regarding the release of resident information.
• Supervise dietary staff in the absence of the Dining Services Director and Dining Services Supervisor.
• Assist in training new dietary employees.
• Conduct in-services and training as directed by the Dining Services Director.

Requirements

• Must have experience in dining services.
• Must be ServSafe certified or willing to complete certification within 60 days of hire.
• Must have a basic understanding of food service operations, including familiarity with the duties of other dietary positions.
• Must possess the ability to read, write, and perform simple calculations.
• Must be able to learn quickly and apply learned principles effectively.
• Must be able to follow oral and written directions.
• Must have experience in food preparation and cooking, including estimating the quantities of food required.
• Must have knowledge of sanitation and safety principles and requirements related to food and equipment handling.
• Must be able to stand for extended periods and tolerate temperature extremes, wet and/or humid conditions, and noise.
• Must be able to lift 50 pounds regularly, or at least eight (8) times per shift.
• Must be able to carry heavy objects for a distance of 20 feet.
• Must be able to pull, push, grasp, and reach adequately to perform necessary cooking activities.
• Must be organized and work effectively with others as part of a team.
• Must wear the designated uniform, including slip-resistant footwear, during working hours and maintain good personal hygiene.
• Must be willing to work a flexible schedule that includes evenings, weekends, and holidays.

Why Harmony?

• 401k + Fulltime & Part-time Benefits Packages
• Training, Development & Career Laddering
• Great work-life balance
• Flexible Scheduling