Cook (71630)

Principal Responsibilities

• Prepares meal items according to planned menus and standardized recipes; refers to supervisor or dietitian the need for menu changes.
• Reviews menus, resident census information, production guides and pre-prep sheets to determine type and quantities of food to be prepared.
• Prepares food according to safe food handling guidelines per company policy and procedure and state and federal codes and regulations.
• Aids with food ordering, storage and preparation as designated by the supervisor; Prepares food in a timely manner to preserve food quality and serve meal on time.
• Maintains standards for food preparation and quality of food service; uses nutritionally equivalent substitutes when required; Follows standardized recipes.
• Operates a variety of kitchen utensils and equipment such as blenders, mixer, food slicer, steamer, food processor, convention oven, range and tilt skillet; Bakes, roasts, broils, and steams food items to prepare for consumption.
• Prepares consistency modified and diet foods appropriately; Prepares and assists with special function meals.
• Completes pre-preparation as needed or assigned including washing, peeling and cutting vegetables and fruits to prepare for use; Slices meat and measures or weighs for menu compliance and nutrition accuracy.
• Prepares and serves food attractively using gravies, sauces and garnishes as on menu; Tests and observes food by tasting for palatability.
• Marks and records food temperatures prior to meal service.
• Makes and records menu changes under the direction of the supervisor; Uses nutrition equivalent substitutes when required and refers to supervisor or registered dietitian for approval.
• Uses proper hand washing techniques; Thaws foods appropriately; Stores food using correct packaging and labeling; Uses gloves appropriately and changes when required; Checks refrigerators and freezers for correct temperatures.
• Follows the cleaning schedule; Cleans the equipment and work area after each use; Sweeps and mops kitchen floors when assigned; Takes trash to dumpster if assigned; Washes pots and pans when assigned.
• Assumes responsibility for meeting meal schedules.
• In the absence of the Dietary Manager, Dietary Aides are accountable to the Cook.

Qualifications

• Highschool diploma or equivalency preferred.
• Two years as cook in a large-scale cooking operation, preferred.
• One year’s work experience in long term care preferred.