Cook PT - CCHC

About the Role

It is the responsibility of the cook to manage and operate the kitchen in the absence of the Dietary Supervisor. The cook 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 meals.
• Prepare pureed foods.
• Work in cooperation and harmony with personnel in all departments.
• Maintain quaternary solution in sanitizer buckets.
• Assist with serving 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.
• Ensure food presentation is appealing to residents.
• Cooperate with team members and work under supervision.
• Ensure all cleaning schedules are followed.

Supervisory Responsibilities

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

Requirements

• High school diploma or equivalent.
• At least one year of experience as a cook in a hospital or long-term care facility.
• Ability to read technical procedures and follow recipes.
• Ability to effectively present information and respond to questions from managers and employees.
• Ability to apply mathematical concepts such as fractions, percentages, ratios, and proportions to practical situations.
• Ability to solve practical problems and interpret instructions in written, oral, diagram, or schedule form.
• Must obtain and maintain a 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.