Culinary Specialist 1

2 weeks ago


Baton Rouge, Louisiana, United States Franciscan Missionaries of Our Lady Health System Full time

Job Description

Job Title: Cook 1

Job Summary:

  • The Cook is responsible for preparing meals utilizing culinary expertise and adhering to production records. This role requires following standardized recipes and SafeServ Guidelines, relying on experience and judgment while working under general supervision.

Experience, Education, Training, Special Skills, and Licensure:

  • Minimum of 6 months experience in a similar role within an institutional, hotel, or restaurant setting.
  • High school diploma or equivalent.
  • Fundamental skills in Cooking and Safe Food Handling.
  • Able to read and comprehend recipes, as well as perform writing and mathematical calculations.

Job Function:

  • Culinary and Food Preparation: Prepares meats, main dishes, soups, gravies, dressings, sauces, vegetables, starch dishes, and breads according to the provided menu and recipes, ensuring adherence to proper portion control practices. Responsible for preparing resident meal trays and carts for each meal service, ensuring that all special diets are served appropriately. Obtains food supplies for the next meal and maintains daily meal census and accurate perpetual inventory. Serves meals to employees and guests and organizes events and parties. Monitors meal preparation and service to ensure meals are appealing, flavorful, and served at the correct temperature.
  • Quality Assurance: Plans meal preparation schedules to ensure timely food service. Serves residents in the dining area during mealtime and is accountable for supplies utilized. Communicates resident needs and concerns to the Food Service Director.
  • Sanitation and Cleaning: Utilizes and cleans various kitchen utensils and equipment during meal preparation. Performs assigned cleaning tasks and adheres to daily work schedules. Prepares food in compliance with sanitary regulations and established policies. Follows safety regulations and universal precautions during daily tasks. Reports hazardous conditions or equipment issues to the Food Service Director promptly. Assists in maintaining clean and organized food storage areas at all times and disposes of food waste according to established policies.
  • Additional Responsibilities: Reports any departmental needs related to resident care and staffing to the Food Service Director. Performs other assigned duties as required. Engages in proper receptionist duties, answering phones and intercoms politely while relaying messages accurately. Supports the development of dietary aides by sharing knowledge and directing them to appropriate resources.


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