Otterbein Senior Lifestyle Choices

  • Line Cook / Head Cook

    Job ID
    2017-2744
    Category
    Food Services
    Location
    US-OH-Lebanon
  • Overview

    The Head Cook participates in the preparation, cooking and serving of all food items to residents, guests, and partners under strict sanitary conditions. Perform other appropriate related tasks and all unrelated assigned duties as determined by the supervisors.

    Responsibilities

    1. Reads menu to estimate food requirements. Procures food from storage. 
    2. Prepares and cooks food in accordance with company standards
    3. Measures and mixes ingredients according to recipes, uses a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, choppers, slicers, ovens, cook tops, to prepare soups, salads, gravies, desserts, sauces, casseroles and other menu items
    4. Bakes, roast, steams, broils, fries meats, fish, poultry, vegetables and other foods
    5. Adds seasoning to food during mixing and cooking, according to recipe. Discusses necessary recipe adjustments with supervisor
    6. Observes and test food being cooked by tasting, smelling, and taking temperatures to determine that it is cooked to the proper level of doneness
    7. Carves meats, portions food in serving pans or on serving plates, adds gravies, sauces, and garnishes to panned and plated foods.
    8. May wash, peel, cut and shred vegetables and fruits to prepare them for use
    9. May butcher chickens, fish, meats
    10. May bake breads, rolls and pastries
    11. Maintains sanitation and orderliness of all equipment, supplies and utensils in work area
    12. Coordinates work with other food service employees to prevent waste and to facilitate utilization of any overproduction
    13. Responsible for replenishing food and items providing back up on service line for dining center customers
    14. Selects and develops recipes were needed
    15. Cooks and otherwise prepares foods according to recipes
    16. Cuts, trims, bones and carves meats and poultry for cooking
    17. Portions cooked foods as to size of portions and methods of garnishing
    18. Follows prep sheet in order to prepare items for next day’s meals

    Qualifications

    Education: High School or GED preferred.

    Licensure/Certification: None required

    Experience: 2 to 5 year’s cooking experience in LTC or similar setting preferred.

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