Culinary Specialist 1

1 week ago


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

Job Overview

Position Title: Cook 1

Role Summary:

  • The Cook is responsible for preparing meals in accordance with culinary expertise and production guidelines. Adheres to standardized recipes and SafeServ protocols, utilizing experience and judgment to fulfill duties while operating under general supervision.

Qualifications:

  • Minimum of 6 months experience in institutional, hotel, or restaurant cooking.
  • High school diploma or equivalent.
  • Fundamental cooking skills and knowledge of safe food handling practices.
  • Able to read and comprehend recipes, as well as perform basic writing and mathematical calculations.

Key Responsibilities:

  • Culinary and Food Preparation: Prepares a variety of dishes including meats, soups, sauces, vegetables, and breads according to provided menus and recipes, ensuring adherence to portion control standards. Assembles meal trays and carts for service, ensuring that special dietary needs are met. Responsible for obtaining food supplies for upcoming meals and maintaining accurate inventory records. Serves meals to staff and guests, and organizes events as needed. Monitors meal preparation to ensure quality and proper serving temperatures.
  • Quality Assurance: Plans meal preparation schedules to ensure timely service. Serves residents in the dining area and is accountable for the supplies utilized. Communicates resident needs and concerns to the Food Service Director.
  • Sanitation and Cleaning: Utilizes and cleans kitchen tools and equipment during food preparation. Completes assigned cleaning tasks and follows established sanitary regulations and policies. Adheres to safety protocols at all times and reports any hazardous conditions to the Food Service Director. Maintains food storage areas in an orderly and sanitary manner, and disposes of waste according to established guidelines.
  • Additional Responsibilities: Reports any departmental needs regarding resident care and staffing to the Food Service Director. Performs other assigned duties and engages in proper receptionist duties, including answering calls and relaying messages accurately. Supports the development of dietary aides by sharing knowledge and directing them to appropriate resources.

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