Supervisory Responsibility:
Required Skills and Abilities:
- Has knowledge of Maricopa County food regulations and sanitation requirements.
- Has ability to listen to instructions and follow directions.
- Is organized, able to multi-task, think creatively and to adapt to different situations.
- Must be able to complete training on computer and/or other devices.
- Maintain competency in the position and knowledge of trade/industry advances and new technologies.
- Must be able to effectively communicate in English with all levels of staff, residents, and guests.
Education and Experience:
- Preferably has a high school diploma or GED equivalent.
- Has a minimum of two years’ experience working in a high-volume restaurant.
- Has minimum of one year experience working on a cook’s line in a high-volume restaurant.
- Has minimum of two years’ experience basic knife skills.
- Has minimum of two years’ experience doing high volume prep cook duties which include cutting & chopping meats, fish, fruits & vegetables.
Licenses and Certifications:
- Obtains a Maricopa County food handler’s card within 30 days of employment.
- If driving duties apply, has current, valid driver’s license. Driving record must meet the criteria set forth by Royal Oaks’ insurance carrier.
Physical Requirements:
- Is able to carry/lift/push/pull up to 50 pounds.
- May need to operate a fire extinguisher.
- Is able to assist in evacuation procedures.
FULL JOB DESCRIPTIONPosition Summary:
Under the supervision of the Sous Chef and Cook 3, cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items in large quantities.
Major Duties and Responsibilities:
Works on the line preparing, cooking and plating foods sent through from the restaurant ensuring to follow the kitchen manual provided and directions from the Chef in charge.
Responsible for food preparation such as cutting, peeling, chopping and slicing fruits and vegetables as well cutting of meats & fish. Carves and displays meats, vegetables, fruits, and salads; replenishes service lines as necessary.
Uses various cooking techniques, including but not limited to baking, broiling, frying, grilling, steaming, braising, boiling, and pressure cooking.
Checks all food cooking and holding temperatures on a regular basis; assures that proper holding and storing temperatures are reached, maintained and recorded. Tests foods being cooked for quality.
Ensures that all equipment and utensils used in the preparation of food are clean and sanitized. Maintains a continuous state of cleanliness.
Provides the staff with information regarding taste, nutrient content, and preparation of the daily menu items.
May be required to prepare special and modified diets according to prescribed standards.
Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
Communicates on a regular basis with the Sous Chef and Cook 3 regarding kitchen and food preparation procedures, policies affecting the kitchen and/or the kitchen staff.
May be required, based on assigned location, to operate/drive a golf cart for the purpose of transporting supplies around campus as needed. This may also include transporting employees, residents and/or guests when needed.
Full understanding of residents’ rights, including the right to be free of restraints and free of abuse. Is responsible for promptly reporting to the Director of Health and Residential Services or President/CEO incidents or evidence of resident abuse or a violation of residents’ rights.
Protects and promotes resident rights, including confidentially, privacy, dignity, and freedom from abuse.
Maintains the comfort, privacy, confidentiality and dignity of each resident in the delivery of services. Interacts with residents in a manner that displays warmth and promotes a caring environment.
Maintains confidentiality for residents to meet HIPAA guidelines.
Ensures organizational and departmental policies, procedures, and guidelines, as well as federal, state, and local regulations are met and followed.
Assists in maintaining a safe, neat, and clean environment. Reports all deficiencies to the appropriate person, such as equipment problems, need for repair or special needs of residents.
Performs all job responsibilities in accordance with prescribed safety and infection control procedures without causing harm or risk to self, others or property.
Has ability to read, understand, follow and enforce safety procedures.
Consistently complies with Arizona State Department of Health Service standards. Ensures the safe and proper handling of all food items according to HACCP. Adheres to safety practices and procedures.
Attends and participates in training activities, meetings, and seminars as required.
Exhibits qualities of a team player, interacts courteously and appropriately, maintains a positive attitude. Addresses problems and conflicts in a professional and respectful manner.
Demonstrates excellent customer service etiquette with all levels of staff residents, and guests.
Perform other duties as assigned.
Supervisory Responsibility:
None
Required Skills and Abilities:
Has knowledge of Maricopa County food regulations and sanitation requirements.
Has ability to listen to instructions and follow directions.
Is organized, able to multi-task, think creatively and to adapt to different situations.
Must be able to complete training on computer and/or other devices.
Maintain competency in the position and knowledge of trade/industry advances and new technologies.
Must be able to effectively communicate in English with all levels of staff, residents, and guests.
Education and Experience:
Preferably has a high school diploma or GED equivalent.
Has a minimum of two years’ experience working in a high volume restaurant.
Has minimum of one year experience working on a cook’s line in a high volume restaurant.
Has minimum of two years’ experience basic knife skills.
Has minimum of two years’ experience doing high volume prep cook duties which include cutting & chopping meats, fish, fruits & vegetables.
Licenses and Certifications:
Obtains a Maricopa County food handler’s card within 30 days of employment.
If driving duties apply, has current, valid driver’s license. Driving record must meet the criteria set forth by Royal Oaks’ insurance carrier.
Physical Requirements:
Is able to carry/lift/push/pull up to 50 pounds.
May need to operate a fire extinguisher.
Is able to assist in evacuation procedures.
See additional Physical/Cognitive Requirements & Work Environment information below.
Essential Function – This is an essential function of the position. An essential function is defined as a function that must be performed by the incumbent to achieve desire or required outcomes.
Constantly – 6 to 8 hours per day
Frequently – 3 to 6 hours per day
Occasionally – up to 3 hours per day
Rarely – less than 3 hours per day
Essential Functions:
Physical: Climbing to Include Legs & Arms, Kneeling, Lifting/Moving, Carrying/Transporting, Walking/Traversing or Moving, Standing/Stationary Position, Bending, Reaching Forward and Above Shoulder Level, Pulling, Pushing, Fine Manipulation (pen, using a mouse), Gross/Total Manipulation (firm hand grasping, twisting), Twisting, Stooping
Cognitive: Written and Oral Communication, Work under Time Constraints, Concentrate amid Distractions, Problem Solve, Make Decisions, Work Rapidly, Work within Minimal Errors
Environmental: Inside, Outside, Humid, Toxic or Caustic Chemicals, Hot, Wet, Change of Temperature, Dirty, Odors, Loud (equipment, surroundings), Working with Others, Working around Others
Constant Activities:
Physical: Lifting/Moving, Carrying/Transporting, Walking/Traversing or Moving, Standing/Stationary Position, Bending, Reaching Above Shoulder Level, Pulling, Pushing, Gross Total Manipulation (firm hand grasping, twisting), Twisting, Stooping
Cognitive: Oral Communication, Work under Time Constraints, Concentrate amid Distractions, Work Rapidly, Work within Minimal Errors
Environmental: Inside, Humid, Toxic or Caustic Chemicals, Hot, Change of Temperature, Odors, Loud (equipment, surroundings), Near Moving Mechanical Parts, Working with Others, Working Around Others
Frequent Activities:
Physical: None
Cognitive: Remember Names & Details
Environmental: None
Occasional Activities:
Physical: Climbing to Include Legs & Arms, Kneeling, Forward Reaching, Fine Manipulation (pen, using a mouse)
Cognitive Skills: Written Communication, Problem Solve, Make Decisions, Examine/Observe Details, Reason (make sense of things)
Environmental: Outside, Wet, Dirty, Fumes, Working Alone
Rare Activities:
Physical: Sitting/Stationary Position, Crawling
Cognitive Skills: Direct Others, Math/Calculations, Ensure Accuracy of Details, Creativity, Analytical Ability
Environmental: High Places, Cold, Dry, Vibration, Risk of Electrical Shock, Dusty
