Cook

Key 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.
• Washing hands frequently throughout the day and before preparing food.
• Practicing infection control.
• Carrying out instructions of the Director and/or Supervisor and making necessary changes as directed by management.
• Following policies and procedures of the facility and department.
• Attending departmental and facility training, as indicated.
• Completing special projects or other related work as requested or required.
• Working with others, adaptable to change, and willing to provide services in other areas of the facility within the limits of skill and training.
• Adapting to changing situations or work assignments.
• Wearing and properly displaying name badge.
• Positively responding to guidance or counseling and attempting to benefit from it.
• Being adept in identifying potential problems within the department and seeking management guidance.
• Demonstrating excellent organizational skills and originator of new ideas and methods.
• Using verbal and non-verbal communication with others, i.e., courtesy, tone of voice, facial expressions, gestures, etc.

Personal Protective Equipment

• Universal precautions, equipment, and kitchen-safe infection control and safety equipment are required.

Required License(s)/Certification(s)

ServSafe certification preferred, unless otherwise required by state regulations.

Experience/Education/Qualifications

• A 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.