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Minneapolis, Minnesota
Job Type
8 Sep 2022
POSITION : Bistro Cook STATUS : Non-Exempt

REPORTS TO : Executive Chef

The Cook prepares and oversees the meal preparation and serving of meals providing quality customer service. This position is responsible for various duties relating to food preparation, food handling and proper sanitation procedures.

This position reports directly to the Executive Chef and is service oriented in nature. This position respectfully interacts with all customers: residents, family members, visitors and co-workers, and maintains a positive customer service relationship practicing honesty and integrity in all aspects of job performance. In performance of duties, the Bistro Cook is entrusted with the following responsibilities:

1. Greets all customers in a pleasant and professional manner and with a smile, using proper names whenever possible.

2. Leads food preparation and plans daily cooking schedule so food is properly cooked and served at correct serving temperatures. Ensures that food is served promptly to ensure optimal food quality and preparation.

3. Makes sandwiches, salads, etc., and mixes and serves hot and cold beverages such as coffee, espresso, cappuccino, café latte, tea, fruit blend drinks and others. Arranges coffee bar supplies and cups/mugs to make attractive and clean displays, and maintains area in a neat and sanitary manner.

4. Maintains food preparation and storage areas in a clean manner at all times. Stores and labels all food containers appropriately. Monitors and ensures all food handling procedures are followed in cooperation with state and federal regulations. Complete cleaning assignments as scheduled and needed.

5. Operates cash register accurately, sells food and beverage items and maintains needed inventory.

6. Keeps kitchen and dining areas safe by picking up unsafe items on floor and mopping up spills immediately, removing all broken or hazardous objects from the kitchen and dining area, maintains full knowledge of safety alarms and co-operates with all safety policies and procedures.

7. Observes and reports needed repair and service to equipment.

8. Makes modifications as directed by the Executive Chef and Dining Services Managers in quantity and content of meals to accommodate food preferences and/or requirements.

9. Attends in-services as required by state and federal regulations.

10. Assures compliance with Covenant Retirement Communities policies and procedures and State and Federal regulations.

11. Performs other related duties as assigned by the Executive Chef and Dining Services Managers. Duties are subject to change to best meet customers' needs and maintain quality operations.

In this facility each resident, family member, visitor and co-worker is considered your customer and is vital to the success of our organization.

Assures that food served to customers are of high quality, meeting standards of portion, appropriate cooking time, freshness and presentation and any applicable health and state regulations. Ensures presentation is attractive and accurate and food is kept at an appropriate temperature.

Responds to requests and comments courteously offering an alternative or solution. Maintains complete confidentiality.

Maintains food preparation areas according to health and safety regulations. Exemplifies campus dress code according to department.

Attentively listens to customers to determine needs. Available to immediately meet a resident to address their need or concern. Share information learned with supervisors. Assists staff in problem solving.

Prepares and delivers food promptly and responds to requests immediately. Responds to messages (if applicable) within 24 hours of receipt or by date requested by sender.

1. This position requires a high school education or equivalent.

2. Minimum of one year previous related experience in food service required, along with basic math skills.

3. Must have an understanding of short-order cooking and general use of standardized recipes. Experience in volume production, sanitation, food borne illness and cross contamination policies and procedures desired. Must have knowledge of large and small food preparation and service equipment. Sanitation certification required or obtained within 3 months of hire.

4. The person must be tactful and posses effective communication skills (read and write, English), and have the ability to follow oral and written instruction. Must be able to verbalize understanding of written documentation, instructions, general policies, procedures and emergency information of the facility.

5. Must have a genuine compassion for the elderly and disabled. Must possess good interpersonal skills, project a friendly personality, and understand customer service and team building concepts. Ability to deal with all customers in a pleasant and professional manner is required.

6. Must be able to work independently without direct supervision by following all facility procedures and guidelines and using good judgement and common sense, and have the ability to follow through on assigned tasks, and demonstrate initiative. Must be able to organize own job routine to accomplishment shift's assignment.

This position requires mobility in order to move throughout the facility. Must be able to stand, walk, stoop, bend, and lift most of the assigned shift, and handle and manipulate cooking equipment. Position further requires lifting, pulling, pushing, and/or carrying materials or equipment not normally exceeding 50 pounds utilizing proper lifting techniques to avoid injury. The individual must have good manual dexterity for performing functions necessary related to performance of duties. Is able to safely handle sharp knives, slicing machines and other sharp objects. Is able to safely work with hot grill, fry cooker, ovens, stoves and hot food containers. Hearing must be acute enough to understand directions above loud background noises. Will be exposed to extreme temperatures (hot, cold) in the Grille, kitchen and storage areas, and other unpleasant conditions and/or be at risk of exposure to accident and/or infection. This position is placed in a Level II risk category for minimal exposure to blood-borne pathogens or other potentially infectious material.

Equipment used in performance of duties includes various kitchen equipment including grills, ovens, stoves, fryers, beverage machines, freezers, refrigerators, dish machines, bulk mixers, slicers and knives, food processors, microwave ovens, steamers, can openers, steam kettles, chemical control equipment, food delivery cart and other related dietary equipment.



This position maintains the use of, disclosure of, and requests for PHI in compliance with Minimum Necessary Standards.


This job description is intended to describe the general nature and level of work being performed by the person assigned to this position but does not state or imply that the above are the only duties and responsibilities assigned to this position. All requirements are subject to possible modification to reasonably accommodate individuals with a disability.

I have read and understand the responsibilities of my job, and understand that I am to complete these job responsibilities in compliance with instructions, training and regulations. If I have questions about my job responsibilities I understand that I should direct them to my supervisor.

Job Type: Full-time

Weekend availability

Ability to commute/relocate:
Golden Valley, MN 55422: Reliably commute or planning to relocate before starting work (Preferred)

Culinary experience: 1 year (Preferred)
Cooking: 1 year (Preferred)

Work Location: One location
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  • Job Reference: 706866167-2
  • Date Posted: 8 September 2022
  • Recruiter: covenant living of golden valley
  • Location: Minneapolis, Minnesota
  • Salary: On Application
  • Sector: Hospitality & Tourism
  • Job Type: Permanent