Cook

About the Role

The cook will prepare and serve meals according to the menu, monitor food handling and preparation methods, ensure meal service and equipment cleaning are performed safely and efficiently, and provide nutritionally appropriate food. The role ensures quality food service and nutrition care in compliance with Federal, State, and Local regulations.

Qualifications

• High school diploma or equivalency preferred.
• Two years of experience as a cook in a large-scale cooking operation preferred.
• One year’s work experience in long-term care preferred.

Responsibilities

• Prepares meal items according to planned menus and standardized recipes; refers to supervisor or dietitian for menu changes.
• Reviews menus, resident census information, production guides, and pre-prep sheets to determine type and quantities of food to be prepared.
• Prepares food following safe food handling guidelines per company policy, procedure, and state/federal codes and regulations.
• Assists with food ordering, storage, and preparation as designated by the supervisor.
• Prepares food in a timely manner to preserve food quality and ensure meals are served on time.
• Maintains standards for food preparation and quality of food service; uses nutritionally equivalent substitutes when required; follows standardized recipes.
• Operates kitchen utensils and equipment such as blenders, mixers, food slicers, steamers, food processors, convection ovens, ranges, and tilt skillets.
• Bakes, roasts, broils, and steams food items for preparation.
• Prepares consistency-modified and diet foods appropriately.
• Prepares and assists with special function meals.
• Completes pre-preparation tasks such as washing, peeling, and cutting vegetables and fruits; slices meat and measures or weighs for menu compliance and nutrition accuracy.
• Prepares and serves food attractively using gravies, sauces, and garnishes as specified on the menu; tests and observes food by tasting for palatability.
• Monitors and records food temperatures prior to meal service.
• Makes and records menu changes under the direction of the supervisor; uses nutrition equivalent substitutes when required and refers to supervisor or registered dietitian for approval.
• Follows proper handwashing techniques; thaws foods appropriately; stores food using correct packaging and labeling; uses gloves appropriately and changes when required.
• Checks refrigerators and freezers for correct temperatures.
• Follows the cleaning schedule; cleans equipment and work area after each use; sweeps and mops kitchen floors when assigned; takes trash to dumpster if assigned; washes pots and pans when assigned.
• Assumes responsibility for meeting meal schedules.
• In the absence of the Dietary Manager, is accountable to the Cook.
• Other duties, responsibilities, and activities may change or be assigned at any time with or without notice.