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.
• Aid 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.
• Aid/direct daily or scheduled cleaning duties in accordance with established policies and procedures.
• 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.
• Aid in inventorying and storing in-coming food, supplies, etc., as necessary.
• Recommend to the Administrator the equipment and supply needs of the department.

Required/Desired Qualifications

• 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.
• Prefersome knowledge of therapeutic diets.
• 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.