Port Clinton Job Board Title:
Part-Time Cook

Post Date
3/29/2019

Expiration Date
6/27/2019

Details:
Prepares and serves all products and meals so they are palatable and appetizing in appearance
by following planned menus and using the recipe cards.
Ensures timely and efficient meal service by preparing food in accordance with quality
standards, sanitary regulations, and established policies and procedures.
Stocks and maintains sufficient levels of food products at line stations to ensure a smooth
service period.
Portions food products prior to cooking according to standard portion sizes, recipe
specifications, and portion control procedures.
Reviews production for raw quantities to prepare and estimate required portions.
Informs supervisor immediately of product shortages.
Communicates inventory of leftover foods to supervisor for integrating into weekly menu.
Handles, stores, and rotates all products properly.
Assists in maintaining department work areas and equipment in a clean and safe manner by
participating in cleaning duties, following sanitation schedule, and disposing of food and waste
properly for tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners,
convection oven, flat top range, and refrigeration equipment.
Refers to daily prep list and opening checklist at the start of each shift and the closing checklist
for the end of each shift for assigned duties to complete.
Assists with executing catering needs and special events.
Assists departmental leadership in development of cooking staff with training and coaching as
directed.
In the absence of supervisor, assumes the responsibility of food production operations.
Ensures food production of consistently high quality food, always delivering and presenting a
quality plate every time.
Ensures that the resident’s individual needs are met by following special diet orders and serving
food in accordance with established portion control procedures.
Ensures that culinary services work areas and equipment are maintained in a clean and sanitary
manner.
Ensures that established quality assurance, infection control, and universal precaution practices
are maintained when performing dietary procedures.
Willingly and consistently shares observations and insights of departmental operations that may
improve quality and efficiencies of department.
Attends all-employee and departmental meetings and in-service training as scheduled or as
directed.

Qualifications:
Education:
 High school diploma or equivalent required.

Experience:
 One year quantity and/or restaurant-style cooking experience required.
 Knowledge of cooking methods and food and catering trends with focus on quality, production, sanitation, and presentation required.
 Experience in food cost and operational control preferred.
 Proficiency with Point of Sale (POS) and diet management software preferred.

Employer:
Ohio Living Vineyard on Catawba
Contact:
Paul Shaw/Melanie Anslow

Address:
3820 E. Vineyard Village Drive
Port Clinton, OH 43452

Work Phone:
419-797-3100

Email:
pshaw@ohioliving.org

Website:
https://www.ohioliving.org/careers