Responsibilities

The Cook is responsible for the preparation and cooking of food in the community.  This individual ensures that all meals are prepared and presented according to Coterie standards.   

Provide a high level of culinary customer service at all times. Work closely with the Chef de Cuisine to keep residents satisfied with food and dining programs. Maintain kitchen and food storage and preparation areas in a clean, safe, and sanitary condition at all times. Responsible for the opening and/or closing of the kitchen. Adhere to cleaning schedules as assigned. Ensure that all food is received, stored, and prepared according to Company standards. Estimate daily or weekly needs of food and supplies and communicates needs to Chef de Cuisine. Participate in preparing and cooking meals according to established recipes and approved menus. Document temperatures of food prior to service, refrigeration, and freezer. Prepare and ensure snacks and beverages are available to residents at all times. Keep kitchen floors clean (sweeps and mops) and trash emptied. Assist with the transportation and storage of food and supplies. Adhere to Quality Enhancement standards and standard food safety practices. Assist with preparation and execution of special events, banquets, and theme meals. Attend pre-meal stand up in kitchen prior to meal service. May perform other duties as needed and/or assigned. Qualifications High School Diploma or General Education Degree (GED). Minimum of one (1) to three (3) years of experience as a cook in a hospitality or healthcare environment. Food handlers permit as required by state law and/or Company standards. Ability to read and follow recipes and printed production guides, cleaning schedules, and logs.