Cook

Responsible to: Culinary Director

Performs a variety of routine tasks and operations to prepare and cook food items as assigned for meal service. Follows standard practices and procedures in compliance with facility and regulatory agency requirements. Responsible for efficient operation of department and supervision of dietary staff.

Schedule

Full-Time Variable Schedule, days and times—not a set schedule.

• Shifts: 7am–4pm, 10:30am–7:30pm, 11am–7pm, 1pm–9pm
• Weekend availability a must

Responsibilities

• Review menu, assemble food supplies and equipment for daily food production following instructions and assignment by lead cook or supervisor.
• Follow recipe and other production information to complete preparation of assigned menu items.
• Read menu to determine food requirements and procedures food from storage.
• Adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
• Bake, roast, broil and steam meats, fish, vegetables, and other foods.
• Observe and test food being cooked by tasting, smelling, and piercing with fork to determine that it is cooked according to standard recipe.
• Prepare menu items such as vegetables, fish, meat, casseroles, soups and stews, using established food production systems and utilizing equipment such as kettles, ovens, deep fryers, and pressure steamers.
• Follow instructions from lead cook or supervisor for batch cooking of daily menu items to facilitate uninterrupted efficient operation of tray-line, dining room, and other service areas.
• Participate in monitoring of food quality, temperature, and accuracy.
• Complete set up and placement of food items on patient/resident tray-line and other food service areas.
• Assist, as directed, to facilitate the flow of work in the operations of kitchen procedures and food distribution.
• Accurately record statistics to maintain the integrity of production systems.
• Maintain proper care, maintenance, sanitation, and safety.
• Detect and report spoiled or unattractive food or supplies.
• Alert lead cook or supervisor to problems or needs concerning equipment, food supply, sanitation, and safety.
• Maintain established department policies, procedures, objectives for quality assurance, safety, and infection control.
• Attend all department in-service/orientation and other meetings as required.
• Participate in educational programs or developmental in-services to improve skill level.
• Comply with the retirement home's conduct policy.
• Clean assigned areas following established cleaning procedures and schedules.
• Supervise kitchen employees as needed and assure that all jobs are completed before employees leave for the day.
• Complete needed record keeping forms: substitution logs; temp-sheets; daily logbooks; sanitation sheets; and correctly use time clock.
• Assist in training of new employees.
• Inform supervisor immediately of any equipment breakdowns.
• Routinely sweep and mop work area. Practice a "clean as you go" policy.
• Follow directions for the safe and sanitary use of cleaning agents.
• Work tactfully and cooperatively with resident, families, visitors, and other staff throughout the facility.
• Abide by department policies, practices, and standards of care.
• Properly use and care for equipment and supplies.
• Follow all safety, security, infection control, universal precautions, and hazardous materials policies and procedures.
• Perform all tasks to assure resident personal safety and the protection of co-workers and facility property.
• Know and ensure that all resident rights are maintained at all times.
• Report any violations or suspected deviations according to facility policy.
• Maintain confidentiality of all resident care information.

Requirements

• Prior experience as a cook.
• Ability to read and follow recipes and food production records.
• Must be 18 years of age or above.
• Must be able to use the English language to satisfy the communications and record keeping requirements involved in the performance of this job position with or without reasonable accommodation.
• Must maintain neat, well-groomed appearance adhering to dress code of the facility.
• Must satisfy all established licensing and certification requirements applicable to this job position.
• Must be able to safely perform all essential job functions without harm to self or others with or without reasonable accommodation.
• Must comply with facility’s drug testing and substance abuse program and policies.

Supervision

• Given: Dietary Aides
• Received: Culinary Director