Cook

Cook

December 6, 2022

JOB TITLE:             COOK
DEPARTMENT:      Food Service
REPORTS TO:           Executive Chef
FLSA STATUS:      Non-Exempt

$22-$27 per hour DOE + $1,000 SIGN ON BONUS

BEST KITCHEN HOURS IN SEATTLE – WORK LIFE BALANCE

SUMMARY OF PURPOSE AND GOALS:

The Cook is responsible for producing nutritious, high quality food in accordance with specified menus, recipes, techniques, laws, regulations, and safety guidelines.  S/he assures that food served to residents, guests and staff has an appealing appearance, palatable temperature, savory aroma, and delicious taste.  S/he ensures that meals are prepared in a timely manner and in adequate quantity.

SPECIFIC DUTIES AND RESPONSIBILITIES:

PRODUCTION:  produces food in amounts specified on production sheets; makes notations on production records of any variations to the prescribed quantities and instructions as a means of recommending changes to the production sheets; produces food to diet specifications as stated on menus, production sheets and recipes; may be asked to assist with or provide input to the food ordering process.  Works closely with Prep Cook and Pantry Cook, requesting assistance as needed.

SERVING:   organizes serving tables and steam tables to promote efficiency, food safety, and attractive appearance; serves food onto individual dishes and/or oversees this process; assures that food is served onto plates in a manner that assures menu/diet accuracy, an attractive presentation, the maintenance of appropriate food temperatures, and food-handling safety.

FOOD SAFETY / SANITATION:  maintains cooking equipment (such as stoves, grills, ovens, steamers, meat slicers, mixers, and steam tables) and work area (including kitchen counters, food storage areas and floors) in a clean and orderly fashion; uses appropriate sanitizing techniques and sanitizing products to assure food safety.  Follows HAACAP guidelines to assure safety of food.

FOOD STORAGE:  assures that stored foods are covered and appropriately labeled; ensures that perishable foods requiring cold storage are maintained at appropriate temperatures; assures that perishable foods that must be held hot are kept at appropriate temperatures while waiting to be served; maintains accurate temperature records.

CUSTOMER SATISFACTION:  seeks and is receptive to feedback from residents, guests, and staff as to their satisfaction with food quality in terms of taste, appearance, temperature, aroma, timeliness, and quantity; modifies the food production and serving processes to increase customer satisfaction.

BAYVIEW COMMUNITY:  contributes through words and actions to the development of a cohesive, ethical, congenial and multicultural workforce; supports Bayview’s commitment to providing high quality services in an enriching, cost-effective, spiritual, caring and dignified social environment.

OTHER:  complies with applicable laws and regulations including the state criminal background check; attends mandatory meetings and inservice training programs; adheres to Bayview’s policies and procedures; respects the confidentiality of information relating to residents, children, families, staff, and sensitive business information; cooperates with annual tuberculosis testing and/or symptom screening; responds appropriately to emergency situations using knowledge and skills to protect the well-being of one’s self and others; performs other duties as assigned.

QUALIFICATIONS:

Knowledge and Skill
One or more years of experience working in a Food Service capacity in a health care facility and one or more years cooking food.
Knowledgeable of therapeutic diets.
Knowledgeable of sanitary practices and Hazard Analysis Critical Control Points (HACCP) guidelines.
Ability to read and write English with accuracy.
Holds current State of Washington Food Handler’s permit.
Demonstrated skill and experience in all of the categories mentioned as Specific Duties and Responsibilities.
Supervision Received and Exercised
Responsible to and receives direction from the Food Production Supervisor.
Gives directions to staff who assist in storing, preparing, and serving food.
Assumes managerial responsibility in the absence of the Food Production Supervisor and the Food Service Director.
Judgment and Mental Demands
Required to make decisions about food preparation which will increase palatability and assure food safety.
Expected to assist in determining means of curbing increases in food costs.
Required to plan ahead as well as make last minute choices that assure high quality food in adequate and timely supply.
Needs to be able to work on multiple tasks at the same time.
Requires the ability to serve food from a written order in an accurate and presentable fashion.
Required to make managerial decisions in the absence of the Food Production Supervisor and the Food Service Director.
Personal Contacts
Nearly constant interaction with staff and Food Service Department management.
Occasional contact with Maintenance Department re equipment repairs.
Occasional contact with residents and guests.
Physical Demands and Work Environment
Stands and walks most of the shift.
Must walk with caution as floors may be wet.
Ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
Must exercise caution in using various food preparation devices such as knives, meat slicers, mixers, food processor, and oven.
Bends, stoops, squats, twists, pushes, pulls, and extensive use of hands, arms and legs in many positions while performing the “Specific Duties and Responsibilities.”
Exposed to both hot and cold temperatures due to stove, oven, refrigerator, and freezer.
Frequently lifts and carries objects weighing up to 25 pounds, and occasionally lifts and carries objects weighing up to 50 pounds.

Company Info

Company Name
Bayview Retirement Community

Company URL
https://www.bayviewseattle.org/

Contact Name
Morgan Novak

Email
mnovak@bayviewseattle.org

Phone
(206) 691-1087

Fax
(206) 691-5348

Location

11 West Aloha Street
Seattle, WA 98119