Cook

Principal Duties and Responsibilities

• Prepare and serve various food items.
• Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food Services.
• Assure staff compliance with all state and federal regulations.
• Comply with schedule as established by Food & Nutrition Manager.
• Review menus prior to preparation.
• Inspect special diet trays to assure that the correct diet is served to the resident.
• Absolutely ensure that all dietary procedures are followed in accordance with established policies.
• Assist in establishing a food service production line, etc., to assure that meals are prepared on time.
• Process diet changes and new diets as received from Nursing Services.
• Prepare meals in accordance with planned menus.
• Serve food in accordance with established portion control procedures.
• Prepare food for therapeutic diets in accordance with planned menus.
• Prepare food in accordance with standardized recipes and special diet orders.
• Review care plans to assure that current dietary information is consistent with foods served.
• Prepare and serve substitute foods to residents who refuse foods served.
• Prepare food in accordance with sanitary regulations as well as our established policies.
• Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks.
• Assist/direct daily or scheduled cleaning duties in accordance with established policies and procedures.
• Absolutely ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.
• Absolutely ensure that food and supplies for the next meal are readily available.
• Assist in inventorying and storing in-coming food, supplies, etc., as necessary.
• Recommend to the Administrator the equipment and supply needs of the department.
• Make only authorized food substitutions.
• Absolutely assist in food preparation for special meals, for parties, etc.
• Report all accidents/incidents as established by department policies. Fill out and file reports as directed.
• Perform other tasks as required.
• Attend meetings as required.

Required/Desired Qualifications

• Education, Training, and Experience: Minimum of six months paid quantity food preparation and working with recipes of at least 25-50 servings. Must have had some formal or on-the-job training in quantity food preparation, estimating quantities of food needed, storing food supplies, general kitchen management and principles and requirements of sanitation and safety in handling food and equipment. Prefer some knowledge of therapeutic diets.
• Specific skills, knowledge, and abilities: Able to prepare and ensure service of nutritional meals at the proper times and temperatures, preserving flavor and appearance. Able to read, write, and follow written and oral instructions including some calculations. Basic knowledge of attractive food service, sanitation and safety.