- Review menus and Daily Food Production Record for instructions.
- Prepare meals that are nutritious, appetizing, and attractive according to company menus and recipes, as well as to physician orders for diet, diet, texture, and liquid thickness.
- Adhere to all food-related safety / sanitation procedures.
- Adhere to portion control policies.
- Ensure food and supplies are available for meals planned.
- Supervise preparation of serving carts.
- Prepare and serve food attractively and punctually.
- Adhere to proper procedures for covering, dating, labeling, and storing of food in timely manner.
- Complete leftover logs.
- Clean kitchen after meals according to cleaning schedule, including preparation and service areas, pots and pans, kitchen surfaces, walls, and floors.
- Resolve resident food complaints as required.
- Supervise culinary services staff in absence of the Culinary Services Director or Sous Chef.
- Ensure adherence to procedures regarding community infection control policies.
- Use cleaners and other hazardous materials according to department procedure.
- Promptly report and / or address any unsafe conditions or equipment problems.
- Attend and participate in onboarding and annual training, in-services and team member meetings as requested.
- Understand and implement all emergency plans including fire, earthquake, and other disasters.
- Perform other duties as assigned by Culinary Services Director or Sous Chef.
Line Cook
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