Cook

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Location: Beverly, MA
Job ID: 164197-1A
Date Posted: Mar 15, 2021
Category: Service and Trades

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Job Description

Welcome To

Welcome to Lahey Health Continuing Care, part of Beth Israel Lahey Health. Our team provides ongoing care to individuals through our assisted living and skilled nursing facilities. Our teams of nurses, aides, food service, and environmental service employees work to create an environment that supports the physical, mental, emotional, and spiritual needs of our residents and patients, along with their families.

 

About the Job

Position Summary:  Responsible for preparing residence meals in accordance with planned menus and sanitary regulations.  Assist with the ordering and purchasing of food and food service supplies.  Reviews dietary requirements of the residents and assists in meeting prescribed dietary restrictions.

 

Responsibilities

Essential Job Functions:  The employee must be able to perform these essential functions with or without reasonable accommodation by The Herrick House without posing a direct threat to himself, herself or others.

 

Food Service Responsibilities

  1. Prepares resident meals in accordance with planned menus, established inventories and standard recipes

  2. Assists in menu planning and food preparation for special events

  3. Assists with dishwashing as required

  4. Assists in quarterly inventories

  5. Performs daily cleaning of assigned kitchen area

  6. Follows guidelines as established by Serv-Safe for food preparation

  7. Wears gloves while preparing ready-to-eat foods

  8. Assists in creating new recipes

  9. Assists in maintaining the standard recipe file

  10. Performs similar and other related duties as required

 

Food Delivery

  1. Ensures that food presentation is appetizing in appearance and taste

  2. Ensures food is served hot

  3. Maintains portion control within food service delivery to residents

 

Food Storage and Other Misc.

  1. Assists in ordering and purchasing food and food service supplies

  2. Ensures that stock levels of staple and non staple food and food service supplies are maintained at established par levels

  3. Oversees waitstaff and kitchen personnel in the absence of Director of Food Service, Executive Chef and/ or the Dining Room Supervisor

  4. Attends and participates in staff meetings

Qualifications

Certificates/Licenses:  Sanitation License, if required, in county or state employed.