Production Cook IV

POSITION OVERVIEW

The Production Cook IV is responsible for the overall preparation of food within the production environment and is responsible for all of the duties of a Production Cook III. This position will lead other production staff in the preparation of therapeutically accurate, attractively presented and cost effective meals. This position will provide direction to production cooks in the absence of the Executive Chef or Sous Chef and will be empowered to make production decisions based on resident needs when warranted.  

This position is accountable to the Sous Chef/Executive Chef.  Production Cook IV is required to work variable hours between 4am-7pm and have an every other weekend rotation. 

MISSION 

We are Called to serve a thriving community where seniors live with dignity, connection and purpose.

ESSENTIAL RESPONSIBILITIES of a Production Cook IV (not intended to be an all inclusive list)

• Fully embraces a culture of hospitality and teamwork by living the Oakwood Core Values:
  • Compassion: We care deeply about the people we serve and the people we work with on a daily basis. We work together to help one another.
  • Faith: We have a commitment to remain true to the vision and mission of Oakwood.
  • Inclusion: We include everyone. We welcome opinions and strive to consider different perspectives to create fair, welcoming, and accessible experiences for all.
  • Integrity: We work to be transparent and fair. We act with honor and respect for our residents, their families, and our co-workers.
  • Dedication: We care about the people we serve and work with on a daily basis. We are dedicated to providing superior service to one another and our community.
    
    
• Consistently adheres to published production forecasts and portion control to minimize waste.  Reports shortages of food and overages of food.
• Providing direction to production staff and the replacement of production staff in the absence of the Executive Chef or Sous Chef, to include direction at all times in the production areas.
• Orientates and provides onsite training of staff relating to portioning, food presentation, production methods and sanitation.
• Correct preparation of meals, according to menu and modified diets; using standardized menus; will monitor food delivery to units and dining rooms during meals for quality of service and menu accuracy.
• Relates changes in menu and production procedures as directed by the Executive Chef or Sous Chef.
• Utilizes correct HACCP and sanitation procedures in the process of frozen products.
• Does cleaning and monitoring of work areas to provide safe sanitary work surfaces and equipment.
• Prepares for and assists with regulatory survey of the kitchen.
• Maintains temperature standards for equipment, food production and food presentation.
• Attends staff development and in-services for continued development within the Oakwood Dining Team.
• Serves on in-house committees as needed.
• Provides best in class customer satisfaction within Oakwood policies.
• Assists with food and supply ordering as well as receiving.

ESSENTIAL QUALIFICATIONS of a Production Cook IV

• Effectively plans, organizes and prioritizes work load.
• Effectively carries out job responsibilities in and accurate, flexible and conscientious manner within a fast pace multiple kitchen environments.
• Exercises independent judgement and makes sound decisions.
• Knowledge of quantity food preparation, modified diets and proper food handling techniques.
• Communicate effectively with the residents and staff members.
• Works within established policies and procedures.
• Directs dining staff to provide excellent customer service to residents, families and staff.
• Works collaboratively in a partnership environment which fosters effective teamwork in meeting the mission of Oakwood.
• Must be willing to accept weekend/holiday work schedule and occasional overtime.

EXPERIENCE, EDUCATION, AND/OR TRAINING of a Production Cook IV

• High school education or equivalency preferred.
• Minimum 3 years quantity food production experience and/or training in a related setting.
• Minimum 1 year customer service experience.
• Minimum 1 year of leadership experience.
• Quantity cooking education or experience desired.