11/30/17

Description

MORNINGSTAR FOUNDATIONAL BELIEFS:

At MorningStar Senior Living we sincerely believe in caring for and loving the residents of our communities and that the human capacity to grow, to learn and to contribute is ageless. We consider it a privilege and responsibility to “cast a new light on senior living” through these foundational principles:

• Honoring God in our business practices and relationships, we are dedicated to strong moral values and ethics
• We value all seniors as gifted and contributing individuals
• We recognize the inherent quality of all human beings and are committed to enhancing our resident’s quality of life
• We are committed to hiring and retaining employees who use creative minds and compassionate hearts to serve our residents

With this vision, we will work to create a life of special moments for our residents

DUTIES AND RESPONSIBILITIES:

Prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals, including meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus.

The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures.

FUNCTIONS OF THE POSITION:

• Handle and prepare food that is palatable, appetizing and attractive
• Comply with meal schedules
• Maintain and use equipment and supplies
• Work cooperatively with other staff and departments
• Establish practice of serving hot food hot and cold food cold.
• Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste.
• Follow standard recipes, but make independent decisions in line with current experience.
• Cook a variety of foods in large quantities
• Understand importance of proper food-handling techniques and hazards of improper food handling
• Be familiar with seasoning and cooking time required
• Be aware of cooking characteristics of various cuts of meats, fish and fowl
• Estimate quantities of food required and apportion servings while monitoring portion controlled guidelines for individual residents
• Prepare foodstuffs for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl
• Taste, smell, and observe food to ensure conformity with recipes and appearance
• Serve food according to dietary guidelines, checking each tray for completeness and accuracy
• Wash pots, pans, and other equipment as used
• Responsible for supervision of other food service employees in absence of Executive Chef
• Cook food: Bake, roast, stew and steam-cook meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soups
• Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages.