Cook (DAY SHIFT)
Masonicare, Newington, CT, United States
Summary of Position
Prepares food products for residents, staff, and catered functions while monitoring quality and presentation. Ensures proper sanitation procedures are followed with regard to storing, preparing, and cooking food products and the cleanliness of the kitchen and storage areas.
Essential Duties and Responsibilities
Maintain adherence to posted schedule, ensuring proper procedures for requested days off, calling out, and arriving on time.
Maintain proper time‑clock procedures to ensure accurate record of hours worked.
Report to work in proper uniform, laundered and maintained by the employee, to ensure a clean and professional appearance.
Adhere to all guidelines and procedures for safe food handling, HACCP, and general sanitation.
Demonstrate customer service skills, treating all customers, visitors, and co‑workers with courtesy and respect. Handle all customer issues professionally and use all options to satisfy the customer.
Prepare food products for residents, staff, and catered events that meet standards for quantity, quality, and presentation.
Adhere to proper sanitation guidelines. Keep all work areas and equipment clean and sanitized; label, date, and properly rotate all stored product.
Assist in inventory, ordering, and receiving of food products as needed.
Interact professionally with residents, co‑workers, and supervisors.
Utilize and direct utility staff efficiently.
Accept critiques and suggestions professionally and use them for improvement.
Make recommendations regarding the menu and new food products.
Report any safety issues, equipment malfunctions, or other concerns to supervisors.
Ensure proper safe food handling and hand‑washing procedures are followed; sanitize trays, work areas, and equipment used.
Attend all mandatory in‑services, obligations, and meetings, including HIPAA, Corporate Compliance, AMIS, TB, and The 7 Standards.
Perform all other dining services department roles as needed to fill holes in the schedule.
Perform all other duties as assigned.
Minimum Qualifications
Education: High School Diploma or GED; completion of a culinary program recommended.
Experience: 1–3 years of experience in a kitchen.
Certificates, Licenses, Registrations: Sanitation certification preferred.
Key Competencies: Knowledge of food sanitation requirements and regulations; knowledge of culinary terms and procedures.
Demonstrates person‑centered care behaviors and principles, offering dignity, respect, and compassion, and coordinating personalized care and treatment.
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Prepares food products for residents, staff, and catered functions while monitoring quality and presentation. Ensures proper sanitation procedures are followed with regard to storing, preparing, and cooking food products and the cleanliness of the kitchen and storage areas.
Essential Duties and Responsibilities
Maintain adherence to posted schedule, ensuring proper procedures for requested days off, calling out, and arriving on time.
Maintain proper time‑clock procedures to ensure accurate record of hours worked.
Report to work in proper uniform, laundered and maintained by the employee, to ensure a clean and professional appearance.
Adhere to all guidelines and procedures for safe food handling, HACCP, and general sanitation.
Demonstrate customer service skills, treating all customers, visitors, and co‑workers with courtesy and respect. Handle all customer issues professionally and use all options to satisfy the customer.
Prepare food products for residents, staff, and catered events that meet standards for quantity, quality, and presentation.
Adhere to proper sanitation guidelines. Keep all work areas and equipment clean and sanitized; label, date, and properly rotate all stored product.
Assist in inventory, ordering, and receiving of food products as needed.
Interact professionally with residents, co‑workers, and supervisors.
Utilize and direct utility staff efficiently.
Accept critiques and suggestions professionally and use them for improvement.
Make recommendations regarding the menu and new food products.
Report any safety issues, equipment malfunctions, or other concerns to supervisors.
Ensure proper safe food handling and hand‑washing procedures are followed; sanitize trays, work areas, and equipment used.
Attend all mandatory in‑services, obligations, and meetings, including HIPAA, Corporate Compliance, AMIS, TB, and The 7 Standards.
Perform all other dining services department roles as needed to fill holes in the schedule.
Perform all other duties as assigned.
Minimum Qualifications
Education: High School Diploma or GED; completion of a culinary program recommended.
Experience: 1–3 years of experience in a kitchen.
Certificates, Licenses, Registrations: Sanitation certification preferred.
Key Competencies: Knowledge of food sanitation requirements and regulations; knowledge of culinary terms and procedures.
Demonstrates person‑centered care behaviors and principles, offering dignity, respect, and compassion, and coordinating personalized care and treatment.
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