Description

Position Overview:

The primary responsibility of the Cook is reading recipes; preparation and serving daily meals according to dietary needs; ensuring food temperature controls; maintaining proper food storage practices, marking and inventory of leftover food products; and cleaning and sanitizing of cooking utensils, food preparation areas, and food storage units.

Essential Job Functions:

Cooks food according to menus, recipes, and diet sheets

• Understands and adheres to residents’ nutritional needs as specified on their diet sheets
• Remains alert to residents’ changing dietary and health concerns
• Consults daily menus to determine which food will be cooked for the day
• Uses all kitchen equipment appropriately

Organizes food preparation

• Ensures that food is ready at the proper time and temperature
• Organizes food to be delivered to different areas

Follows HACCP standards for preparing, handling, serving and storing food

• Checks and records temperatures of food to ensure that it is served at correct temperatures
• Cools food according to the Serv Safe manual
• Prepares, cooks and stores food under appropriate temperatures and with safe food handling techniques
• Cooks food in a manner to conserve nutritive value, flavor, appearance and texture

Uses food and supplies appropriately to maintain budget

• Understand and follows food portion controls
• Avoids wasting food or supplies

Serves and delivers food

• Serves residents in the dining area when time permits
• Monitors all buffet area and refills it as necessary
• Prepares food

Cleans in assigned areas

• Keeps all kitchen equipment clean and in good working order
• Cleans and sanitizes food preparation areas
• Helps washes pots and pans and puts them away as time permits
• Ensures that dietary aides clear and wipe down tables and sweep and mop floor
• Ensures all dietary aides have completed assigned job duties before end of shift
• Completes cleaning schedule
• Uses good sanitation practices as described in Serv Safe manual

Qualifications and Experience:

• Must be at least eighteen (18) years of age
• Prefer ServSafe Food Handler certificate or willing to obtain
• Prefer one or more years of culinary training or equivalent cooking experience
• Must be able to work a minimum of every other weekend and holidays

Physical Requirements:

Medium Work – Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently and/or greater than negligible up to 10 pounds of force constantly.