Cook

What You'll Do

• Follow recipes and prepare foods that correspond to menu cycles prepared by the Dietitian.
• Cook or prepare palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper temperatures and at proper times.
• Supervises the kitchen staff who assist with food preparation, assembling trays, cleaning and storage of supplies and equipment.
• Continuously clean food service work areas as food preparation and service is done.
• Use food supplies and equipment in an efficient and economic manner to prevent waste.
• Prepare and maintain supply of food substitutes to accommodate resident choices, cultural, ethnic, and religious preferences.
• Inspect trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Director of Food Service.
• Prepare food according to manufacturer instructions. Follows proper cleaning techniques and preventative maintenance schedules.
• Follow facility policies and procedures for infection control at all times in order to maintain a sanitary food preparation and storage area. Use personal protective equipment when indicated.
• Inspect food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems. Corrects problems and/or reports promptly to the Director of Food Services.
• Communicate with the Director of Food Services throughout shift as needed to best meet the needs of residents.
• Aid Department Head with preparation for state inspections. Attend survey training. Interact with state surveyors as instructed by supervisor.
• Attend in-service education as assigned. Apply information to job tasks.
• Report injury to self or others to Supervisor immediately.