First Cook

7:00AM-3:00PM

3:00PM-11:00PM

Visually inspect, select and use only the freshest fruits, vegetables, meats, fish and other food products of the highest possible standard in the preparation of all menu items.

Prepares food items for residents using a quality predetermined method in a timely and consistent manner based on rotational seasonal menus

Subject matter expert in scratch cooking skills (e.g. mother sauces, stocks, starch and vegetable, homemade desserts). Enjoys teaching and coaching.

Provides for meals at appropriate temperatures, with attractive presentations, balanced taste and in portion controlled quantities.

Monitors to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.

In the absence of the Executive Chef assumes responsibility for routine departmental operations, makes menu changes as necessary, requisitions and purchases food and other supplies from authorized suppliers and maintains records as directed.

Provides direction to Second Cooks and Stewards in food preparation procedures, prep work, and plating of food. Maintains a clean and sanitized work environment at all times.

Adheres to department policies and procedures for department including sanitation, safety, and quality assurance. Completes all necessary documentation (food and refrigeration temperatures, dishwashing machine temperatures).

Assists and directs with daily cleaning duties as scheduled.

Assists with quarterly food inventory count. Ensures the FIFO rule is followed.

Assists in the orientation and training of kitchen team members.

Performing other duties as assigned.