Cook

Responsibilities

• Plan required menus with specified portions and a snack, ensuring food is available for preparation to serve a minimum of three nutritionally adequate and palatable meals daily.
• Prepare required menus at least one week in advance, in writing, with portions specified and snacks shown, ensuring the food is available for preparation to assure each resident is served a minimum of three nutritionally adequate and palatable meals a day.
• Plan therapeutic menus (per physicians' orders in consultation with a registered dietitian).
• Record any menu substitutions on menu calendar before food is served.
• Post menus in kitchen for guidance of food service staff and make available to residents according to home policy.
• Maintain an up-to-date preference list of foods for each resident.
• Prepare and serve three meals a day at regular hours with at least 10 hours between breakfast and dinner meals.
• Assure that hot foods are served hot (above 140 degrees F) and cold foods are served cold (below 45 degrees F).
• Prepare and assure that appropriate menu snacks are served daily.
• Take inventory and purchase all food and food supplies so as to operate within the facility's budget and according to administrative policy.
• Check all food deliveries for accuracy, sign all invoices and food receipts and keep on file for ED/Administrator's review.
• Help maintain the self-respect, personal dignity and physical safety of each resident.
• Be familiar with confidentiality regarding resident information and adhere to requirements.
• Work cooperatively with all other staff and relate favorably to residents and their families.
• Be familiar with and able to apply all the home's accident, fire safety, OSHA and emergency procedures.
• Be familiar with the Adult Care Home Residents' Bill of Rights and assist residents with exercising these rights.
• Assure careful treatment of Adult Care Home equipment and utilization of supplies.
• Be responsible for reading and adhering to all Adult Care Home and employee policies.
• Participate in job-related continuing education as required by ED/Administrator.
• Perform other related duties as assigned or required by circumstances.
• Notify ED/Administrator and RCC of residents' irregular eating habits and special needs per home's policy.

Qualifications

• Must have experience in food service.
• Must be able to read, write, understand and follow directions.
• Must be able to lift, push, or pull minimum of 50 pounds.
• Must maintain cleanliness of kitchen within NC Environmental Health Standards.
• Must have an understanding of NC Rules and Regulations.
• Must have no substantiated findings on the NC Personnel Registry or Health Care Program.
• Must have a clear SBI and DMV record and maintain them during period of employment.
• Must wear slip resistant shoes while working in dietary at all times.