Cook Tsali Care Center

About the Role

Prepares residents nutritionally balanced meals and snacks, follows diet orders and daily posted menus in accordance with specialized resident diets and according to program requirements, dietary policies and procedures within the CIHA, OSHA, and N.C. Board of Health guidelines.

Responsibilities

• Prepares all foods for breakfast, lunch, and dinner according to the menu and standardized recipes in a safe, efficient, and sanitary manner.
• Prepare food in compliance with all applicable food service rules, regulations, and guidelines.
• Ensure high standards of quality food production, nutrition, and portion control.
• Ensure sufficient quantity of food is prepared to meet requirements; food is served at proper temperature, appears attractive, and tastes appealing.
• Suggest menu or recipe changes to use leftovers and over-stocked items in a timely manner.
• Maintain proper sanitation and safety in food preparation areas.
• Support regulatory compliance and management, including appropriate temperature for food production and hold times, and safe storage of food and supplies.
• Assist with other duties within the facility as time permits and as requested.
• Complete in-service classes and training as required.
• Take oral and written direction from Cook supervisor and/or dietary manager.
• Direct cook assistants from time to time.
• Maintain kitchen equipment and environment in sanitary, orderly condition.
• Properly handle, store, prepare, and serve food according to guidelines, procedures, and standards.
• Demonstrate superior customer service skills to residents, guests, and staff.

Requirements

• A high school diploma or equivalent (GED) preferred.
• At least two (2) years of related experience and/or training in food production and/or restaurant services required.
• One to three months in the position is required to become proficient in most phases of the job with prior food preparation/service experience.
• Must hold a Serve Safe Certification or obtain one within the first year of employment.
• Must know the principles of good nutrition, quality food preparation, and sanitation.
• Must be skilled in the use of all kitchen and related utensils, equipment, and systems.
• Must know proper cleaning and sanitation procedures.
• Requires knowledge of applicable standards and guidelines of N.C. Board of Health, OSHA, and for food service.
• Requires the ability to read and interpret recipes, food preparation instructions, and related materials.
• Must be able to perform simple math calculations and maintain inventories.
• Must have knowledge of Food Sanitation Systems techniques.

Skills

• Ability to multi-task.
• Capable of sitting, standing, walking, climbing stairs, reaching, turning, bending, stooping, crouching, and kneeling.
• Three-dimensional vision and ability to judge distances and spatial relationships.
• Ability to recognize colors.
• Ability to hear and distinguish between normal tones and perceive the nature of sounds.
• Ability to exchange ideas by means of the spoken word and convey detailed instructions.
• Normal sense of touch and smell.

Work Environment

• Works in a food preparation environment with heat and wetness present at times; otherwise, a normal work environment is present.
• Exposed to potential for burns, falls, back strain, or cuts to fingers and hands.
• Must have T.B. test and immunizations.
• Must follow established safety procedures to avoid injuries.

Interactions

Communicates and works closely with the nursing staff, cook supervisor, Foodservice manager, and Dietitian to ensure resident satisfaction. Interacts with residents, guests, and staff in an atmosphere of hospitality.