Cook-On-Call

Responsibilities

• Performs quantity cooking, baking and food preparation in an institutional setting for patients, residents, and employees.
• In some cases, may instruct and observe other food service workers in food preparation.
• Uses proper food handling techniques to prepare, wash, trim, cook and season food items for each meal in accordance with standardized recipes.
• Prepares and bakes rolls, pies, cookies, biscuits, desserts, and other dishes in large quantities according to standardized recipes.
• Bakes, roasts, broils, and steams meat, fish, poultry and other foods.
• Prepares entrees, vegetables and salads.
• Reviews menus, production sheets, and recipes to determine type and quantity of meats, vegetables, soups, salads, and desserts to be prepared; requisitions and portions food from refrigerators, freezers, and storerooms and plans schedule to ensure food will be ready for meal times.
• Confers with Nutritional Services Manager regarding modified diet preparation.
• Processes coverage for absent employees.
• Tests food by looking at it, tasting, and smelling it, as well as by obtaining temperature to determine completeness.
• Portions food for individual servings and prepares or directs distribution of food to tray line and household serving.
• Serves food on tray line and nursing home, portioning according to menu and orders for clients and residents.
• Monitors heat controls and timers on ovens, steamers, etc., as required.
• Measures and mixes ingredients according to recipes.
• Maintains proper temperature and handling of both hot and cold foods; documents food temperatures.
• Collects meal tickets and maintains documentation in accordance with departmental standards.
• Maintains safety, cleanliness, care and order of work areas, dishes, and equipment in department.
• Reports repair and maintenance needs to the Nutritional Services Manager or Food Service Supervisor.
• Complies with and monitors safety and quality assurance standards within the department.
• Maintains the confidential nature of patient, resident, and business information.
• Relates to patients and residents when appropriate in a therapeutic manner.
• Assists with training of new staff.
• Attends staff meetings, attends in-service and training sessions; completes online training courses.
• Completes and maintains necessary documentation according to applicable requirements, codes and policies.
• Completes all assigned cleaning duties in a timely and efficient manner.
• Interacts with team members in an appropriate and respectful manner.
• Assists food service supervisor in ordering produce and dairy items.
• Performs related functions as assigned.

Qualifications

• Knowledge of quantity food production, baking principles, portion control, standardized recipe use, high quality food standards and standard measurements.
• Knowledge of scoop sizes and other standardized measurement tools.
• Ability to completed food measurement conversions to modify recipes to prevent food waste.
• Knowledge of hygiene and sanitary regulations governing the handling, preparation and serving of food.
• Knowledge of hazards while working with kitchen equipment and chemicals in the work environment.
• Ability to estimate food needs and requisition food accordingly.
• Ability to withstand temperature changes in the work environment.
• Ability to interact with clients in a therapeutic manner.
• Ability to organize and plan activities.
• Ability to understand and carry out policies and procedures.
• Ability to follow oral and written instructions.
• Ability to establish and maintain effective working relationships with staff and the pu lic.
• Ability to communicate effectively both orally and in writing.
• Ability to meet time schedules.
• Ability to be on feet for 10 hours per day.
• Ability to work the required hours of the position.
• Lifting 75 pounds maximum with the assistance of another person, with frequent lifting and/or carrying of objects weighing up to 50 pounds.
• Extended periods of standing; intermittent sitting and walking.
• Using hand(s) for repetitive single grasping, fine manipulation, pushing and pulling, and operating controls.
• Frequent bending, twisting, squatting, reaching and pushing; occasional climbing and grappling.
• Communicating orally in a clear manner.
• Distinguishing sounds at various frequencies and volumes.
• Distinguishing people, objects or injuries at varied distances under a variety of light conditions.
• Withstanding temperature changes in the work place.
• Must be free from communicable disease.