Cook

Overview

Cook role at Singh Management. The Cook is the epicenter of the kitchen, responsible for cooking, preparing and plating meals for the residents. This position also handles sanitation of food service areas, accurate record keeping of meals and supplies, and adherence to regulatory health standards. The Cook follows established culinary protocols and menus created by the Culinary Service Director. They report to the Culinary Supervisor or Culinary Service Director and reside in the Culinary department.

Our cooks focus on preparing exceptional food that leaves a lasting impression and excites residents about their meals.

The Culinary Department provides nourishing and delicious meals served in a warm, inviting environment. Delivering a memorable dining experience for residents is the top priority.

• Cook, prepare, and plate meals for the residents of our communities. Follow recipes, portions, and presentation specifications as set by the Culinary Service Director.
• Ensure that the food service areas are sanitized daily. Clean and maintain station while practicing exceptional safety techniques.
• Set up stations and collect all necessary supplies to prepare menu for daily services. Arrange sauces and supplementary garnishes for allocated station.
• Notify Culinary Service Director and/or Dining Room Supervisor in advance of likely shortages to minimize food waste.
• Review and be familiar with residents’ dining restrictions.
• Use food preparation tools in accordance with manufacturer instructions.
• Assist with stocking deliveries and taking inventory.
• Make sure all storage areas are tidy and all products are stored appropriately.
• Consistently use safe and hygienic food handling practices. Return dirty food preparation utensils to the appropriate areas.
• Assist with all other duties as assigned by the Culinary Service Director.

• Strong Communication Skills – Clearly and accurately provides pertinent information to individuals in verbal and/or written form. Able to convey information in a way that engages the audience and helps them understand and retain the message.
• Work Ethic – Values hard work, professionalism, and accountability for tasks and responsibilities.
• Time Management – Uses time effectively, prioritizes work activities, and maintains quality.
• Customer Focused – Dedicated to meeting and exceeding the needs of the customer by establishing and maintaining effective relationships.

• At least 2 years of experience as a cook in the hospitality industry; fine dining preferred.
• Working knowledge of dining etiquette, food handling techniques, and general cooking practices.
• Knowledge of proper food service sanitation techniques.
• High School Diploma or GED preferred.
• Serv Safe Certification preferred.

• Constant use of manual dexterity and sensory abilities with frequent bi-manual and fine motor activity.
• Ability to follow written and oral instructions and procedures.
• Ability to use the sense of smell and taste to recognize odors and flavors.
• Exposure to heat/cold; ability to work in a kitchen environment.
• Ability to reach, bend, twist, squat, kneel, push and pull.
• Ability to lift/carry up to 50 pounds.
• Ability to perform repetitive movements including simple grasping, pushing, pulling and fine manipulation.
• Occasional sitting with constant walking and standing.

• Entry level

• Full-time

• Management and Manufacturing