Cook

About the role

It is the responsibility of the cook to manage and operate the kitchen in the absence of the Dietary Supervisor. He/she reports to the Dietary supervisor.

Responsibilities

• Maintain kitchen and cooking area in a safe, orderly, clean and sanitary manner.
• Prepare tasteful meals and cook a variety of foods in large quantities.
• Follow prepared menus and portion control guides.
• Prepare special diets accurately.
• Record food temperatures for the meals.
• Prepare pureed foods.
• Work in cooperation and harmony with personnel in all departments.
• Maintain quaternary solution in sanitizer buckets.
• Assist with serving the different meals.
• Clean cooking area and serving carts.
• Report resident care concerns and potential issues to Administrator and/or Director of Nurses.
• Participate in the orientation and on-going training of dietary staff.
• Make the presentation of the food appealing to the residents.
• Cooperate with others.
• Supervise and work under supervision.
• Make sure all cleaning schedules are followed.

Supervisory Requirements

This job has supervisory responsibilities in the absence of the Dietary Supervisor.

Qualifications

• High school diploma or equivalent.
• Experience as a cook in a hospital or long term care facility for not less than one year.
• Ability to read technical procedures and follow recipes.
• Ability to effectively present information and respond to questions from managers and employees.
• Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.
• Ability to solve practical problems and interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Must obtain and maintain ServSafe Certificate.
• Knowledge and experience with PCC preferred.
• Must remain in good standing with the Department of Public Health.

Physical Demands

• Standing and/or walking very frequently.
• Sitting occasionally.
• Reaching with hands and arms frequently, pushing/pulling very frequently.
• Talking and/or hearing very frequently.
• Tasting and/or smelling very frequently.
• Lifting up to 50 pounds frequently.
• Climbing, balancing, stooping, kneeling, crouching or crawling occasionally.
• Close, distance, color, peripheral, and depth perception in vision; ability to adjust focus.

Work Environment

The noise level in the work environment is usually low to moderate. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.