Cook

Essential Duties and Responsibilities

• Review menus prior to preparation of food.
• Aid in developing, implementing, and coordinating department policies, procedures, and food service manuals.
• Interpret department policies and procedures to personnel, residents, visitors, family members, etc., as necessary.
• Assist in planning regular and special diet menus as prescribed by the attending physician.
• Assure that food is available for preparation by cooks.
• Cook with the facility’s dietitian and implement recommended changes as required.
• Ensure that all food service procedures are followed in accordance with established policies.

Qualifications

• One (1) year dietary/food experience in a hospital, nursing care facility, or other related medical facility preferred but not required.
• Must have State Food Service Sanitation certification.
• Must be able to read, speak, and write the English language in an understandable manner.
• Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies.

Physical Demands

• Must be able to move intermittently throughout the workday.
• Must be able to push, pull, move, and/or lift a minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 50 feet.
• Must be able to taste and smell food to determine quality and palatability.
• May be necessary to assist in the evacuation of residents during emergency situations.