Dining Room Cook

Job Summary

Required Qualifications

• •High school diploma or general education degree (GED)
• •Ability to read and comprehend simple instructions, short correspondence, and memos
• •Ability to write simple correspondence
• •Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization
• •Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
• •Ability to compute rate, ratio, and percent and to draw and interpret bar graphs
• •Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form
• •Ability to deal with problems involving several concrete variables in standardized situations
• •Knowledge of simple reading of word documents on recipe cards
• •Ability to read POS documenter and able to translate to cookery
• •2-3 years' experience in a facility providing high end foods, and quality classical service
• •Basic knowledge of all stations including sauté, grill, fry, and expo
• •Good general knife skills, to perform diverse tasks, brunoise, julienne, and mirepoix cuts, which carry many prep duties
• •HACCP preferred candidates, who have performed these critical control points through documentation
• •CPR training
• •All ALF requirements
• •Serv Safe food handlers training
• •Must have compassion for and desire to work with elderly
• •Must demonstrate the ability or work responsibility, as a team member as well as an individual
• •Ability to communicate effectively with residents, families, staff, vendors and general public
• •Must be honest, fair, dependable, respect confidentiality, and the rights and privacy of others
• •Must practice and promote Providence Policies, Mission Statement, Core Values, and Founding Principles
• •Must be able to lift and/or move up to 50 pounds
• •Must be able to stand
• •Must be able to walk
• •Must be able to use hands
• •Must be able to reach with hands and arms
• •Must be able to talk or hear
• •Must be able to taste or smell
• •Must be able to climb or balance
• •Must be able to stoop, kneel, crouch or crawl
• •Must be able to sit
• •Must have close vision
• •Must have distance vision
• •Must have peripheral vision
• •Must be able to work in humidity in the kitchen from equipment and working near hot equipment
• •Must be able to work in wet or humid conditions
• •Must be able to work near moving mechanical parts
• •Must be able to work in high, precarious places
• •Must be able to work with fumes or airborne particles
• •Must be able to work in outdoor weather conditions
• •Must be able to work in extreme cold (non-weather)
• •Must be able to work in extreme heat (non-weather)
• •Must be able to work with risk of electrical shock
• •Must be able to work with vibration
• •Must be able to work with explosives
• •Must wear hair restraints
• •Must wear slip resistant shoes
• •Must meet all health requirements
• •Must complete all background checks
• •Must complete all ALF training programs
• •Must attain a Serv Safe Food Handler Certificate
• •Must be available for weekend shifts
• •Must be able to effectively lead and coach others
• •Must be able to perform each essential duty satisfactorily

Desired Qualifications

• •six months prior experience in a food service department preferred
• •large volume cooking a plus
• •Hot and cold food experience in multiple stations a plus