Prep Cook

JOB SUMMARY

Prepares main and alternate entrées, vegetables, gravies/sauces, and garnish for the Lunch Meal. Pulls frozen foods utilizing weekly menus and Prep and Pull Sheets. Preps foods based on Production Sheets/menus for upcoming day/week. Responsible to calibrate and record Serving Staff's Thermometers, record equipment temperatures and record food temperatures prior to meal service and waste after meal service. Responsible to direct Serving Staff on organization of steam tables and appropriate serving sizes and garnishes. Alerts Chef Manager or other manager regarding any food quality issues, or shortages prior to meal service. Assists with finding staff coverage and oversees staff in the absence of a manager.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

1. Check all equipment, record all department refrigerator and freezer temperatures at the beginning of the shift. Alert a manager of any issues.
2. Prepare main/alternate entrees, vegetables, gravies/sauces and garnish for the Lunch Meal for residents and The Neighborhood Grill utilizing standardized recipes to ensure consistent quality. Sample foods for correct temperature, palatability, and appearance. Alert Chef Manager or other manager of any quality issues and correct prior to meal service. Record Temperatures of hot foods prior to the meal service.
3. Plan steam table layout and distribute to serving staff prior to meal service.
4. Provide appropriate serving utensils and garnish to serving staff prior to meal service and assist with loading hot foods into appropriate serving carts.
5. Load hot foods on all carts for transport to dining rooms.
6. Transport and serve hot foods during the lunch meal, return leftover foods to the kitchen, clean and sanitize the serving area in the dining room and return to assist with washing pots and pans.
7. Responsible to gather food waste numbers from all serving staff and record daily.
8. Responsible to write menu board for the next meal prior to the end of the shift.
9. Pull frozen foods based on Prep and Pull Sheets developed for the future meal(s).
10. Preps foods requiring chopping, pre-cooking, etc. throughout the day as time allows.
11. Checks refrigerators daily to ensure all foods are labeled and dated and disposes of any products that have 10. Prep foods requiring chopping, pre-cooking, etc. throughout the day as time allows.
12. Assists with catering functions as needed/scheduled.
13. Accepts and puts away food deliveries as needed.
14. "Clean as You Go" throughout the day to include all equipment used countertops, walls, and shelves.
15. Utilize HACCP guidelines in all aspects of food preparation and cooking.
16. Wear PPE provided per Department Policy.
17. Other duties as assigned.

NON-ESSENTIAL DUTIES AND RESPONSIBLITIES:

1. May be required to work other shifts/positions as needed.
2. Required to fill in weekends and holidays in the event of staffing needs.
3. Responsible to check, read and sign required posted communications on bulletin boards in Grace Kitchen and Neighborhood Grill daily.
4. Responsible for attending all facility mandatory meetings/trainings.
5. Responsible to follow Grace Dietary Dress Code and be dressed in clean, neat uniform including hairnets or ball cap with all hair tucked in and name tag at all times during scheduled shift.
6. All other duties as assigned.

WORKING CONDITIONS:
Works in a clean temperature controlled, well lit and well ventilated building. Prolonged standing and walking. Repeated bending and squatting, stooping and lifting.

QUALIFICATIONS NECESSARY TO PERFORM ESSENTIAL DUTIES AND RESPONSIBILITIES:
High school graduate preferred. Cooking experience preferred. Must be able to follow directions. Must be able to understand and utilize basic math to perform job. Good leadership qualities, self-starting, responsible and accountable. Ability to multi-task a must. Pleasant cheerful, courteous when handling residents, visitors, and customers. Patience and compassion essential. Ability to cooperate with other personnel. Must be able to perform the physical and essential functions of the position without posing harm to self, others, or Wesbury property. Must adhere to Wesbury policies, and practices, including, but not limited to the Attendance Policy.

SUPERVISION GIVEN:
Assists with training of new hires as assigned. Responsible to attempt to replace "call offs" in the absence of a manager and to oversee employees in the absence of a manager.

SUPERVISION RECEIVED:
Under the direction of the Director of Food & Nutrition, Executive Chef, Registered Dietitian, and Food Service Managers following established procedures.

RESIDENT FILE ACCESSIBILITY:
None