Meal Preparation

• Prepares food according to recipes.
• Plans utilization of leftovers and monitor inventory minimizing waste.
• Stores perishable foods in prescribed manner.
• Assists with ordering, receiving and storage of all deliveries.
• Demonstrates safe food handling techniques.
• Develops menus in coordination with the Dining Services Director in compliance with the budget. Ensures food variety, nutritional content, and resident preference.

Kitchen Support

• Under the instruction of the Director, provides support, guidance, and assistance to Forest Ridge's kitchen operations.
• Responsible for meal and cafe food production, equipment, staffing, inventory and other situations or concerns as they arise.
• In absence of Director, ensures stabilization of kitchen operations and provide kitchen support in the absence of cook(s).

Staff Training and Development

• On-boards and trains new kitchen staff to Forest Ridge standards, policies, and procedures
• Serves as mentor and advocate for kitchen staff.
• Assists in the creation of training guides, materials, etc.
• Alerts Dining Services Director to any employee concerns observed during training or while providing kitchen support.

Quality Assurance

• Assists Director in ensuring sanitation and food preparation standards and safety regulations are followed through on QA inspections.
• Reports all QA findings to the Dining Services Director and assists with developing corrective action plan and adherence to the plan.
• Assists Director to develop, initiate and maintain quality control procedures.