• Cook

    Job ID 2018-1110
    Job Locations
    Culinary Services
    Regular Full Time
  • Overview

    Prepares, seasons, and cooks all menu items for residents, employees and special events. Follows menus and standards in preparing food on a timely basis, in sufficient quality and quantity, incorporating all food service requirements, service schedule, and sanitation standards. Prepares both regular and therapeutic diet menu items. Understands all food service requirements. Detects and corrects situations before a complaint is received.




    ECA Core Competencies

    • Consistently exhibits core competencies of: ECA Experience, Personal Appearance, Attendance, Resident Confidentiality, Licensing & Standards, In-service Education, Resident Compassion, and Safety.

    Time Management

    • Uses efficient time management in planning and preparing quality meals and snacks.
    • Reviews menus and food production orders to determine types and quantities to be prepared.
    • Plans in advance for food service needs including defrosting meats, prepping vegetables, desserts and special diets.
    • Estimates food requirements and procures approximate amount of food from storage.Takes initiative to follow through until service is completed or problem is resolved.

    Food Preparation

    • Prepares food on a timely basis and in sufficient quantity and quality, incorporating all food service requirements, service standards, and sanitation standards.
    • Follows instructions from Supervisor for batch cooking of daily menu items to facilitate uninterrupted, efficient operation of tray line, and other service areas.
    • Monitors food quality and temperature.
    • Presents food in a wholesome and eye appealing manner, by utilizing appropriate garnishes, gravies and sauces, where specified.
    • Portions food to ensure portion control and optimum utilization.
    • Bakes breads and pastries, cooks and steams meats, fish, poultry and other foods in ways that provide, appealing, high quality, nutritional meals.

    Kitchen Tools

    • Properly uses a variety of kitchen utensils and equipment such as blenders, grinders, slicers, griddle and ovens.
    • Tenderizers and prepares food in the optimum manner.
    • Observes, tests and tastes food being prepared to determine that it is prepared properly.

    Preparation Standards

    • Ensures that production activities, including receiving, food handling, storage, recipe compliance, quality of prepared product, and appearance of finished product comply with community and regulatory standards.
    • Makes daily sanitation rounds. Rotates food on a firstin, first-out basis for holding and storing foods.
    • Stores and serves food at proper temperatures.
    • Monitors and records temperature of all refrigerators and freezers on a dailybasis. 
    • Records food usage and statistics to maintain the integrity of the production systems.

    Kitchen Safety

    • Maintains the kitchen, storage area and dining rooms in a clean sanitary and safe conditionat all times.
    • Maintains high standards of sanitation in food handling and storage with covering, labeling and dating of prepared foods.
    • Uses sanitary gloves when preparing plates and mixing by hand. Maintains cleanliness in workstations and performs daily cleaning lists.
    • Understands and follows infection control and safety guidelines.


    • Checks the function boards daily and prepares food for special events and catering activities in an orderly and streamlined manner.

    Kitchen Workflow

    • Facilitates workflow in kitchen and food distribution through good communication,organization, and flexibility.
    • Is a good team player.
    • May supervise other cooks and kitchen employees, as needed.

    Food Supply Support

    • Works closely with Director to ensure that food and other supplies are ordered and receivedas needed.
    • Monitors specification guidelines for all food and supplies to ensure highestquality at the best cost.
    • Maintains records to enable inventory control and budget analysis.

    Supply Management

    • Responsible for supply management by maintaining optimum level of food inventory and supplies based on budget guidelines.
    • Maintains weekly inventory. Orders supplies, raw food, dairy products, meat and bakery items and all other consumables used in the kitchen as needed.

    China Inventory

    • Conducts quarterly inventory of china, silverware, glassware, and other utensils.




    General Requirements

    • Cleared Criminal Record clearance through the Department of Social Services prior to presence in the community.
    • Working knowledge of Title 22.
    • Health screening and TB test results not older than 6 months.
    • Must possess effective English verbal and written communication skills with the ability to successfully work in a multi-cultural environment. 

    Position Requirements

    • At least 18 years of age.
    • Current First Aid Training and Certifications as per Title 22.
    • Working knowledge of computers and typing, sufficient enough to be successful with computerized Point of Care and other systems.
    • 1-2 years in related field required.


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