Sr. Cook

Senior Cook

Responsible to Position Classifications
Duty Manager Hourly/Non-exempt

Directly Supervises and Evaluates

None

Is Back Up To: Chef Manager

Is Backed Up By: Cook II

WOODLAND POND CONFORMANCE STATEMENT

In the performance of their respective duties and responsibilities all employees are expected to conform to the following:

• Performing quality work with or without direct supervision
• Interacting professionally with other employees, residents, guests, and all others
• Working effectively and in accordance with the Woodland Pond Communication Fundamentals
• Completing tasks independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations
• Complying with all federal, state and local standards, guidelines and regulations as well as Woodland Pond policy and procedure at all times

Position Summary
The Sr. Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• May prepare food and serve customers at an a la carte station.
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
• Provides the highest quality of service to customers at all times.
• Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
• May clean and sanitize workstations and equipment and must follow all Sodexo, client and regulatory rules and procedures.
• Attends all allergy and foodborne illness in-service training.
• Complies with all HACCP policies and procedures.
• Reports all accidents and injuries in a timely manner.
• Complies with all company safety and risk management policies and procedures.
• Participates in regular safety meetings, safety training and hazard assessments.
• Attends training programs (classroom and virtual) as designated.
• Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques.
• Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts, and other foodstuffs for consumption in eating establishments.
• May assist with the supervision of kitchen personnel.
• Selects recipes per menu cycle, prepares bakery items, receives inventory, moves, and lifts foodstuffs and supplies and prepares meals for customers requiring special diets.
• Serves as a lead cook guiding and assisting in the training of less experienced cooks.
• Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers.
• Advanced knife skills required.
• May have oversight over the production staff and assign tasks.
• May use production software to enter pre- and post-production data software.
• May take inventory, and/or enter inventory into the production.
• All other duties, as assigned.

GENERAL SKILLS AND ABILITIES

• Maintains high standards for work areas, attitude and appearance
• Understands that honesty and ethics are essential in the performance of duties
• Possesses working knowledge of basic food handling skills and food safety with the ability to apply skills developed as appropriate for the position
• Able to work under pressure and in a fast paced environment
• Able to provide clear directions and respond accordingly to employees
• Is organized and able to problem solve
• Willing to learn and grow
• Demonstrates maturity in judgment and behaviors
• Able to work a flexible schedule, including weekends and holidays
• Maintains predictable and reliable attendance, wearing the appropriate uniform as assigned
• Requires complete knowledge of kitchen equipment.
• Substantial working knowledge of food preparation.

Qualifications

1. High school graduate or HSE preferred
2. 3-4 years related work experience
3. Knowledge of basic kitchen equipment operation
4. Basic computer skills required
5. Able to write legibly, takes oral and written instruction well
6. Has demonstrated knowledge of appropriate skills for communicating with individuals of all ages, especially the elderly or geriatric population

DEgree of travel

Occasional off-site meetings, seminars, and conferences

Disruption to Routine

Must adapt to frequent schedule changes, possible overtime.

Safety Hazards in Job

Moderate physical and emotional stress associated with food service.

Qualifications

1. High school graduate or HSE preferred
2. 3-4 years related work experience
3. Knowledge of basic kitchen equipment operation
4. Basic computer skills required
5. Able to write legibly, takes oral and written instruction well
6. Has demonstrated knowledge of appropriate skills for communicating with individuals of all ages, especially the elderly or geriatric population