OVERVIEW:

The Cook prepare large volumes of food for patients/residents and staff. Prepare food that is nutritious and desirable so that patients/residents get the food intake they need. Will prepare food for a preset menu, may make a variety of meals from menu, and/or prepare special meals for patient/residents who require therapeutic diets.

RESPONSIBILITIES:

Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature

Prepares food on large scale and cooks various items according to menus, special dietary or nutritional requirements, or numbers of portions to be served

Bakes breads, rolls, and pastries

Ensures proper portion control guidelines are used for all food preparation.

Develops, compiles, and maintains food records regarding use and expenditures

Inventories supplies and equipment

Determines, or assists in determining, meals, menus, and prices

Ensures the cleanliness and functional operation of galley equipment, kitchen appliances, and work areas by routinely cleaning and inspecting each piece

Keeps Director informed when problems may interfere with work being completed or patient/resident issues

Responds appropriately to inquiries and complaints from customers.

Maintains temperature of foods at proper regulatory standard, monitors temperatures and records on schedule and takes corrective action when deficiencies are observed.

Practices sanitary food handling techniques, including but not limited to: use of gloves or tongs for handling raw foods; use of clean, sanitized utensils; good personal hygiene and hand washing; sanitizing knives and cutting boards between products; properly covering, labeling, dating and storing, proper tasting procedures, leftovers; wearing hair net/hat at all times in the food service area.

Participates in monitoring the cleanliness of the back dock, store room and all areas of kitchen by eliminating clutter.

Keeps kitchen and work areas clean and orderly.

Demonstrates the ability to perform simple calculations and adjust standard recipes

Taste tests food properly by following department policies to ensure consistency of recipe

Maintains the overall security of the storage area by ensuring all areas are properly locked and protected.

Exercise visual control of those who have access to the storeroom.

QUALIFICATIONS:

EDUCATION / EXPERIENCE:

SafeServe certification

Minimum of three (3) years of healthcare related experience

SUPERVISORY RESPONSIBILITIES:

This position supervises the kitchen staff

WORK ENVIRONMENT:

May work in extreme temperature shifts, from extra heat in the cooking area to freezing temperatures when working in the walk-in-freezers.

May be exposed to dirt, dust, fumes, smoke and unpleasant odors

Exposed to sharp knives, hot surfaces and wet floors in the workplace

Must be able to meet deadlines with severe time constraints

The noise level in the work environment is frequently loud

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job

Specific vision abilities required by this job include close vision, and depth perception and peripheral vision and color vision

While performing the duties of this job, the employee is often required to stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; talk or hear

The employee must occasionally lift or move office products and supplies, up to 40 pounds.

TRAVEL:

There are no travel expectations for this position