Cook

About the Role

The Cook is responsible for storing, preparing, and cooking food for clients whose ages range from adult to geriatric.

Responsibilities

• Preparing individual plates according to portion control standards.
• Prepares menu items according to standard recipes.
• Properly garnishing plates to assure attractiveness.
• Helping to prepare late trays, as needed.
• Demonstrating knowledge/ability to store leftovers in appropriate containers after properly labeling and dating.
• Maintains equipment in kitchen to standard.
• Maintains kitchen area to state-required sanitary standards.
• Completes all tasks on duty while adhering to safety standards and policies of the facility.
• Reports to work in clean and neat clothes based on company policy.
• Washes hands frequently throughout the day and before preparing food.
• Practices infection control.
• Cleans and sanitizes plates, utensils, cookware, and kitchen areas.
• Demonstrates ability to ensure safe and efficient operation in performing his/her abilities.
• Gets needed food supplies from storage, freezer, and refrigerator using appropriate body mechanics.
• Obeys safety rules and regulations of the department and reports any faulty equipment or unsafe conditions to the Director and/or Supervisor.
• Carries out instructions of the Director and/or Supervisor and makes necessary changes as directed by management.
• Follows policies and procedures of the facility and department.
• Attends departmental and facility training, as indicated.
• Completes special projects or other related work as requested or required.
• Works with others, adaptable to change, and willing to provide services in other areas of the facility within the limits of skill and training.
• Adapts to changing situations or work assignments.
• Wears and properly displays name badge.
• Positively responds to guidance or counseling and attempts to benefit from it.
• Is adept in identifying potential problems within the department and seeks management guidance.
• Demonstrates excellent organizational skills and is an originator of new ideas and methods.
• Uses verbal and non-verbal communication with others, i.e., courtesy, tone of voice, facial expressions, gestures, etc.

Requirements

• High school diploma or equivalent required.
• Culinary training degree preferred.
• 2 years experience in high volume restaurant environment.
• 2 years experience in a health care environment.
• Excellent communication skills.
• Knowledge of nutrition, diets, food allergies, food safety, and storage.

Qualifications

ServSafe certification preferred, unless otherwise required by state regulations.