Cook - Morning (AM)

Prepare food items using standardized recipes to meet quantity and deadline requirements while managing full food production in the absence of the Chef or Kitchen Manager. Determine supplies needed and coordinate meal production with serving hours, ensuring all special dietary needs are prepared as directed by Resident Menus. Monitor food temperature, taste, and quality to uphold minimum guidelines, maintaining high standards of appearance, cleanliness, and hygiene. Assist with orientation and training of new kitchen employees, practice safety and loss prevention procedures, and follow all local, state, and federal food handling policies. Document temperature logs, taste panel forms, and cleaning schedules as required.