JOB TITLE: Cook

REPORTS TO: Director of Food Service

HOURS: 10:30am - 7pm working alternating weekends

POSITION SUMMARY:

Responsible for working with the Director of Service for The Terrace and or Director of Food Service to develop menus for The Terrace and Blue Heron; assist in supervising food services staff in the Terrance; following menus and recipes to cook all meals for The Terrace and Blue Heron, preparing food for parties, celebrations and special occasions, and adhering to all health department rules. In carrying out the duties and responsibilities of the position, the Line Cook must exercise creativity and ensure that food is delicious, appetizing and visually appealing.

Essential Duties and Responsibilities:

1. Organizes all tools and ingredients needed for meal, lunch or dinner to follow recipes for that meal and menu.
2. Short order cooking in a restaurant style environment, as well as cooking for onsite catering parties and off site catering.
3. Ensure food presentation is at the highest level using fresh herbs, sauces, fruits and vegetables to enhance each dish.
4. Cleans all equipment used in the preparation of the meals.
5. Maintains the highest level of cleanliness in the kitchen following the cleaning schedule and all Food Safety Policies stated by the North Carolina Health Department.
6. Receives and ensures all food/supplies are stored properly to standard.
7. Reports all resident concerns that cannot be handled by the Cook to FSD/AFSD
8. Responds and reacts in a kind, polite, and professional manner to residents, families, visitors, and co-workers.
9. Protects any confidential information concerning residents, family, and/or the organization.

Education and/or Experience:

• High School Diploma/GED required
• Culinary experience of 2-5 years in restaurant, country club type setting
• Culinary education required. Culinary degree preferred.

Certificates, licenses, registrations:

• Serv Safe Certificate is required