With over 30 years in the industry BSG Maintenance is the premier leader in contracted housekeeping, laundry, and culinary services to medical, long term and assisted living facilities. Do you want to work for a company that cares about its clients and staff and does what is needed to get the job done, then BSG is the place to be. No more late nights and working every weekend and every holiday. BSG employees are typically done with work by 7pm only work every other weekend and every other holiday. We pride ourself on having a good work to life balance.

Culinary Services Cook

We are currently looking to add a cook to our Culinary Team! We are looking for someone that is passionate about food, detailed orientated, well groomed, friendly, professional, team player that has a pleasant demeanor and adheres to company policy and procedures. The Culinary Services Cook reports to the Culinary Services Lead and/or the Culinary Services Manager. The cook is responsible for producing quality, visual appeasing, and nutritious meals that meets the needs of our clients. The cook follows the recipe book, diet spreadsheet and must adhere to the latest guidelines of the Federal Food Code. Essential functions and responsibilities of the position may vary depending on client location and their requirements and business needs.

Responsibilities

Maintains confidentiality, protects HIPAA Knows resident rights and helps them protect such rights
Follows standardized recipes, ensure meals are visually appealing, palatable, and plated in a professional looking manner, while keeping in accordance with sanitation regulations.
Cooks and prepares meals according to therapeutic and modified textures and must be able to follow a dietary spreadsheet and be able to read recipes and meal tickets to ensure proper meal distribution.
Ensures food and other items are stored properly Ensures in the proper receiving FIFO, stocking, storing, and preparing of all ingredients for safety and accessibility with proper dating for each step of the receiving process
Prepares everything on the menu for your shift and preps food for next shift
Maintains proper portion control by following spreadsheets
Maintains a clean kitchen by washing dishes, sanitizing surfaces, removing trash, and cleaning up after yourself
Ability to take and record ending cooking temperatures of all hot foods, beginning and ending temperatures of tray line food, temperatures of refrigerators, walk in refrigerators, freezers, walk-in freezer, nurses station coolers, and resident's fridge/freezer, unit refrigerators, and freezers and maintains all sanitation logs
In the absence of the Culinary Services Manager and or Culinary Lead the cook is the person in charge of Nutrition ServicesComplies with nutrition and sanitation guidelines, and follows the Federal Food Code, Local regulator laws, and any other regulations that adhere to CMS guidelines.
Performs all other kitchen duties as assigned by Culinary Services Manager and Regional Director of Culinary Services

Education/Prior Work History/Minimum Requirements

Must be 18yrs of age
Must be Servsafe Manager Certified or willing to take class to become certified
Prior cooking experience, preferred cooking experience in healthcare
Must be able to stand on feet 95% of shift, able to lift up to 50lbs, able to bend, kneel, climb, and twist
Must be willing to take TB test, pass health care background check, and drug screening (were applicable)
Must be able to use standard kitchen equipment; flat grill, gas grill, steamer, combi oven, convection oven, standard oven, blender, robot coupe, stove top, microwave, stand mixer, blenders, dishwasher and any other equipment that is required to preform the job.
Must follow dress code policy

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Culinary Services Cook