What are the responsibilities and job description for the Cook I (56639) position at Woodland Pond At New Paltz?
Position Summary
The Cook I accurately and efficiently prepares, portions, grills, and presents a variety of hot and /or cold food items for various meal periods to include breakfast, lunch, dinner, and special catered events
ESSENTIAL DUTIES AND RESPONSIBILITIES (*CF indicates Critical Function)
The Cook I accurately and efficiently prepares, portions, grills, and presents a variety of hot and /or cold food items for various meal periods to include breakfast, lunch, dinner, and special catered events
ESSENTIAL DUTIES AND RESPONSIBILITIES (*CF indicates Critical Function)
- Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, serving soups, meats, vegetables, dessert and other foodstuff for consumption
- Prepares, seasons and cooks meats and vegetables using skills in frying, grilling, and sautéing
- Assists in the preparation/cooking of hot and/or cold foods, and properly stores food, utilizing knowledge of temperature requirements and spoilage (*CF)
- Reads recipes and/or product directions with accuracy
- Prepares, seasons and cooks meats and vegetables using skills in frying, grilling, and sautéing
- Prepares and seasons and cooks starches, vegetables and other food items
- Measures and mixes ingredients according to recipe
- Monitors and trains others to maintain highest quality of service to residents at all times
- Deep fries, grills and sautés meats, fish, vegetables and other foods
- Is able to create emulsified vinaigrette and make Mother Sauces
- Properly breaks down whole chicken
- Executes 3 classic knife skills
- Conducts appropriate taste test for products as needed. Observes and tests foods being cooked by tasting, smelling and piercing or using thermometer to ensure safety and food quality
- Portions food attractively on plates. Adding gravies, sauces and garnish to servings as appropriate (*CF)
- Inspects work stations for compliance with service standards
- Cleans and sanitizes workstations and equipment following all standards, including regulatory rules and procedures
- Complies with all HACCP policies and procedures
- Reports all accidents and injuries in a timely manner and maintains a safe working environment fixing immediate needs with appropriate safety measures
- Participates in safety meetings, trainings and hazard assessments
- Completes all required trainings and in-services
- All other duties as assigned
- 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
- 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
- High school graduate or HSE preferred, or
- 3 years related work experience
- Knowledge of basic kitchen equipment operation
- Basic computer skills required
- Able to write legibly, takes oral and written instruction well
- Has demonstrated knowledge of appropriate skills for communicating with individuals of all ages, especially the elderly or geriatric population
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