Senior Cook

Position Overview: Prepares food to ensure it is nutritious and properly flavored in accordance with applicable federal, state, local and company standards, guidelines and regulations.

Specific Responsibilities:

• May oversee the cooking activities of food service associates as assigned by Food Service Director.
• Prepares various entrees and menu items following established recipes.
• Operates and cleans equipment after each use. Performs scheduled routine cleaning.
• Stores, labels and dates food items according to policy. Helps maintain organized storage of dry goods and refrigerated and frozen products.
• Follows HACCP guidelines to ensure quality and safety of food supply.
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures.
• Assists Food Service Director in maintaining accurate daily production records and completes all required documentation, reports, and logs as assigned.
• Assists in the cross training of employees.
• Performs other duties as assigned.

Education and Experience:

• High School diploma or equivalent preferred.
• Vocational or Technical Education preferred.
• 2 years of related experience and/or training in food preparation.
• Prior leadership experience preferred.
• Excellent organizational skills and the ability to prioritize workload.
• People interaction skills.

Competencies:

Customer Service: Demonstrates concern for meeting internal and external customers' needs in a supervisor that provides satisfaction for the customer within the resources that can be made available.

Impact and Influence: Works effectively with and through others including those whom there is no formal authority over.

Project Management: Coordinates the diverse components of the project by balancing scope, time, cost, and quality.

Communication: Communicates well both verbally and in writing, creates accurate and punctual reports, delivers presentations, shares information and ideas with others, has good listening skills.

Technical Proficiency: Applies the technical knowledge and skills required in order to achieve the expected outputs.

Work Environment: May work in a variety of environments including professional offices, hospitals, or out-patient facilities. They spend much of their time working with kitchen staff and members of the RCA team.

Physical Demands: While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands to finger, handle or feel objects, tools or control; The employee is required to stand in one place for hours at a time, requires work in grill area with extreme heat conditions and frequent interaction with heated equipment, grease, and other at-risk conditions ; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch or crawl. The employee must occasionally lift and/or move objects up to 50 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision and the ability to adjust focus.

Travel: None.