Cook

About the Role

The Cook prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations, as well as established policies and procedures. This position ensures food is prepared and delivered according to the nutritional needs of residents while maintaining high standards of quality, sanitation, and safety.

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 the schedule established by the Food & Nutrition Manager.
• Review menus prior to preparation.
• Inspect special diet trays to ensure the correct diet is served to residents.
• Ensure all dietary procedures are followed in accordance with established policies.
• Assist in establishing a food service production line to assure meals are prepared on time.
• Process diet changes and new diets as received from Nursing Services.
• Prepare meals in accordance with planned menus and standardized recipes.
• Prepare and serve meals that are palatable and appetizing in appearance.
• Serve food in accordance with established portion control procedures.
• Prepare food for therapeutic diets in accordance with planned menus and special diet orders.
• Review care plans to ensure 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 and established policies.
• Ensure safety regulations and precautions are followed at all times by all personnel.
• Follow established Infection Control and Universal Precautions policies and procedures.
• Assist or direct daily or scheduled cleaning duties in accordance with established policies.
• Ensure the department is maintained in a clean and safe manner, including necessary equipment and supplies.
• Maintain food storage areas in a clean and properly arranged manner.
• Ensure food and supplies for the next meal are readily available.
• Assist in inventorying and storing incoming food and supplies.
• Recommend equipment and supply needs of the department to the Administrator.

Qualifications

• Minimum of six months of paid quantity food preparation and experience working with recipes of at least 25-50 servings.
• Formal or on-the-job training in quantity food preparation, estimating food quantities, storing food supplies, general kitchen management, and principles of sanitation and safety.
• Preferred knowledge of therapeutic diets.

Skills

• Able to prepare and ensure service of nutritional meals at the proper times and temperatures while preserving flavor and appearance.
• Able to read, write, and follow written and oral instructions, including basic calculations.
• Basic knowledge of attractive food service, sanitation, and safety.
• Manual dexterity required to operate modern kitchen equipment.
• Ability to travel as needed or assigned.