Cook

Description

General Job Description

To participate in daily food preparation to provide daily nutritional requirements to residents, guests, and staff. Maintain orderly operation of Dietary Department when required. Assist with maintaining sanitary work site environment.

Essential Functions

• Consistently demonstrate the core values and mission of the facility.
• Assist the Dietary Director, as required, in any duties necessary for orderly department operation, to include supervision of Dietary Department staff.
• Prepare daily food requirements according to established recipes.
• Expand current knowledge of recipes to include new and changing formulas.
• Insure sanitary condition of kitchen, dining room, and all kitchen equipment is accomplished and maintained.
• Practice Hazard Analysis Critcal Control Point Program principles.
• Become familiar with, and practice, daily substitution needs.
• Inventory and sign for incoming stock and oversee proper storage of items.
• Instruct new Dietary Staff in application of established Dietary procedures, to include proper cleaning and sanitation of all equipment.
• Provide direction, guidance, and daily supervision to Dietary Staff in completion of daily tasks and in compliance with established policies and procedures.
• Practice proper and safe handling of kitchen utensils, including knives.
• Direct portion control of servings according to menu and resident requirements.
• Supervise Dietary Aides in serving of residents daily meals.
• Plan for utilization of left over foods.
• Be familiar with and implement Food Borne Illness Crisis Plan as required.
• Be aware of and keep pace with, daily changes in the needs of residents.
• Actively encourage and promote quality customer service and teamwork on a daily basis.
• Advise the Head Cook or Dietary Director of problems with the daily operation of the Dietary Department.

Requirements

Qualifications

Required:

• Minimum completion of high school, diploma or equivalent.
• Work well with diverse resident and employee population.
• Adapt to change in resident requirements.
• Must maintain regular and punctual attendance.
• Must meet all pre-employment requirements including physical, TB test, drug screens, and fingerprinting.
• Ability to recall and follow instructions.
• Possess the ability to make independent decisions when warranted.

Desired:

• 2 to 3 years of scratch cooking experience.
• Familiarity with Hazard Analysis Critical Control Point Program.

Physical Demands

• Regularly speak, see, or hear.
• Frequently sit, stand, walk, use fingers to handle, or feel, reach with hands and arms.
• Occasionally lift, move, push, carry, or pull up to 50 pounds.
• Frequently, balance, stoop, kneel, and crouch.
• Specific vision abilities required include close vision, distance vision, peripheral vision, and ability to adjust focus.

Other Duties

• Assume additional responsibilities as needed and directed.