The Cook, under the direction and supervision of the Culinary Manager, is responsible for assisting the Lead Cook in all food preparation duties. All work is performed collaboratively with and in support of other services offered by St. Joseph's Villa. Work is performed safely, effectively, to the highest ethical standards, and in accordance with St. Joseph’s Villa’s mission, values, and guiding principles.

ESSENTIAL JOB FUNCTIONS

• Cooks and prepares a variety of food according to production guidelines and standardized recipes for client meals.
• Works in a collaborative team approach to accomplish daily assignments and collaborates with staff throughout the Villa to ensure customer satisfaction.
• Cross-trains culinary attendants on proper procedures for preparing food and maintaining all safety and sanitation in the culinary environment.
• Train culinary attendants to clean grill using appropriate procedures as needed.
• Ensures that the kitchen area is sanitary, equipment operates properly, and that appropriate equipment is available for storage, preparation, and disposal of food products.
• Advises Culinary Manager when equipment or tools need to be replaced.
• Ensures security of company assets including culinary cooking utensils and equipment.
• Sets up workstations with all needed ingredients and equipment and prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items.
• Safely uses a variety of utensils including knives and operates equipment such as ovens, stoves, slicers, mixers, etc.
• Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods and arranges, garnishes, and portions food according to established guidelines.
• Properly stores food by adhering to food safety policies and procedures and cleans and sanitizes work areas, equipment, and utensils.
• Maintains excellent customer service and positive demeanor towards guests, customers, clients, co-workers, etc.
• Adheres to St. Joseph’s Villa’s safety policies and the department of health procedures including accurate food safety and sanitation.
• Assists with inventory control to account for utilization of all food and maintains documents as required for culinary services to include, but not limited to, inventory of goods.
• Provides back-up support for the Culinary Manager and the Lead Cook and acts on his/her behalf in his/her absence.
• Provides emergency first-aid and obtains medical treatment for staff if necessary.
• Washes dishes, cleans floors, cleans tables, chairs, sinks and other furniture and equipment; empties trash or performs other cleaning tasks as needed to ensure a sanitary environment in the absence of culinary attendant
• Attends scheduled training programs for professional development that includes, at a minimum trainings required by St. Joseph's Villa and by regulatory and accrediting bodies. 
• Performs all other duties as assigned.

High school diploma or GED and two years of experience in preparing, storing, serving food in a licensed environment. Proficient with Windows, Outlook, internet research, and MS Word.  Experience with proprietary software preferred.  Valid Virginia driver’s license with excellent driving record preferred. Must have knowledge of using measuring utensils and reading recipes for preparing food.