Cook-PT

Responsibilities

• Handles and stores all food according to facility procedures and safe food handling guidelines.
• Follows standardized recipes.
• Cooks or prepares appetizing, attractive and nutritionally adequate meals in quantities that are served at the proper temperatures and within the appropriate time frames.
• Uses food supplies and equipment in an efficient and economic manner to prevent waste.
• Prepares and maintains a supply of food alternatives to accommodate resident choices and refusals of food served.
• Aid with food storage, food preparation, tray assembly, and cleaning.
• Operate institutional food preparation equipment according to manufacturer and supervisory direction.
• Follows proper cleaning and preventative maintenance schedules.
• Communicate with supervisor throughout shift to maximize resident satisfaction.
• Assist the Dietary Manager with stat inspection preparation.
• Attend survey training and interact with surveyors as instructed.

Requirements

• One (1) year experience as a cook in an institutional food service setting preferred.
• Basic understanding of nutrition and therapeutic diets.
• Excellent interpersonal, organization and communication skills.
• Understanding of person-centered care.
• Working knowledge and ability to apply professional standards of practice in job situations.