Job Summary;

The First Cook is responsible for the preparation and serving of a variety of foods, such as meat, fish, chicken, vegetables, soups, starches, to residents and staff. The First cook works from 5:30 A.M.-1:30 P.M, and is responsible for the preparation of breakfast and lunch for the residents (and lunch for staff). The First Cook is responsible to keep all cooking equipments as clean as possible during the preparation of the meal.

Responsibilities:

• Must report to work in full uniform

• Responsible for opening up the kitchen in the morning

• Organize preparation and cooking to meet schedule guidelines and reduce the

holding times.

• Prepare foods according to production sheets and recipes

• Assures foods are properly stored (pre and post cooking)

• Assures food reach and maintain a safe temperature

• Serve tray line, ensure proper portion control/serving sizes according to the menu

• Communicates with the second cook to meet production needs within establishment standards

• Cleans and sanitizes work area as needed and of the shift

• Attend meeting &/or in-service, as required

• Communicates with second and third cook for effective coordination of tasks

• Oversee supplies and communicates with Food Service Manager to assure adequate and maximum conservation

• Other duties as requested by Food Service Manager

Qualifications:

Must be able to read and write English, follow written or spoken instruction. Have a working knowledge of recipes, methods and procedures used in preparing/cooking food for large quantities. Working knowledge of sanitary requirements related to food preparation and storage. Working knowledge of the operation, cleaning and care utensils, equipment and kitchen area. Basic knowledge of nutritional values of various foods within the food groups. Ability to perceive differences in form, color and appearance of food to determine completion time, deterioration or contamination. Ability to communicate instructions and advice effectual to fellow workers. Ability to supervise dietary workers, as needed,

Experience:

Five years experience in large- scale cooking. Formal training is preferred.