Job Objective(s)
The Cook is responsible for all food preparation so that food meets and/or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Lead Cook or Dining Service Coordinator. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production.
Essential Responsibilities
Preparation and Food Service
* Summary of general responsibilities include but not limited to the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance
* Adheres to posted menus and prepares food items using approved recipes in a timely manner
* Adheres to production sheets and instructions
* Prepares all special dietary needs as directed
* Prepares texture modified food as directed
* Organizes work to meet production and service requirements
* Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times
* Tastes and prepares food to determine quality or necessary adjustment
* Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas
* Follows all local, state and federal policies regarding food handling
* Maintains standards of cleanliness, hygiene and health standards
* Transports insulated food containers on dollies to the various cottages and other locations on campus using a company vehicle.

Record Keeping - General
* Responsible for recording and maintaining the following measures for service standards and regulatory compliance:
o Records food production quantities
o Rotates menus and production sheets

Record Keeping - Food Safety Equipment Records
* Responsible for recording and maintaining the following food safety equipment records for service standards and regulatory compliance:
o Records equipment temperatures
o Records refrigerator temperatures
o Records freezer temperatures

Record Keeping - Food Safety Temperature Records
* Responsible for recording and maintaining the following food safety temperature records for service standards and regulatory compliance:
o Records cooking temperatures
o Records holding temperatures
o Records cooling temperatures
Essential Duties: Resident Services
* Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart
* Maintains and protects the confidentiality of resident information at all times
Food Safety, Sanitation and Maintenance
* Performs and assists in the rotation (FIFO - First in-First Out) and security of such food and supplies in the correct storage area
* Safe food handling is practiced at all times to prevent an outbreak of food borne illness
* Performs cleaning and sanitation duties as assigned and as needed
* Maintains all cooking equipment in a safe and working order
* Maintains all work areas in a healthful and safe condition
* Maintains kitchen and surrounding areas for proper directional flow, organization and supplies placement

Risk Management and General Safety
* Partners with community team to ensure community is in compliance with OSHA requirements and promotion of Risk Management programs and policies; adherence to safety rules and regulations
* Practices safety procedures at all times including Personal Protective Equipment (PPE), fire extinguishers, MSDS (Material Safety Data Sheets) and Lockout Tagout procedures
* Performs and completes all opening and closing checklist criteria regarding energy, equipment and security

Training, and Contributing to Team Success
* Actively participates as a member of a team and committed to working toward team goals
* Demonstrates in daily interactions with others
* Committed to serving our residents and guests
* Contributes in the overall engagement programs and processes (customer and employee engagement) including participating in the employee engagement survey and engagement improvement planning workshops
* Attends regular meetings; Town Hall, Department Team Meetings, and others as directed by the Supervisor /Department Coordinator

Training/Online Training
* Fulfills all required training within the required timeframe, including the completion of all training and study application appropriate for the position.
* Completes all training required by the state or other regulating authorities including ongoing training per regulations
* Completion of the following training may be required and/or certificates available per regulations and laws as applicable:
* ServeSafe Certificate
* Local Health Dept. Food Handler Card

Qualifications
* To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed throughout this job description are representative of knowledge, skills and abilities required
* Maintains a current ServSafe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become ServSafe certified
* One (1) year job related experience including food preparation, full-line menu items and therapeutic diets
* Culinary apprenticeship or training preferred
* High School diploma/GED accepted
* Ability to handle multiple priorities
* Possess written and verbal skills for effective communication
* Competent in organizational, time management skills
* Demonstrates good judgment, problem solving and decision making skills
* As applicable, all employees who drive a DOT Transportation vehicle, must complete DOT Testing and understand the key essential duties for safety and regulatory compliance

Physical Requirements (based on essential responsibilities)
Must be able to frequently perform tasks such as, but not limited to, those listed:
In an 8 hour workday, employee may stand / walk:
Hours at one time: 2-4
Total hours / day: 6-8

Employee will lift/carry (Max.lbs.): Frequently: 40 lbs. Occasionally: 70 lbs. Height of lift: 3 - 4 feet Distance of carry: 30 yards
In an 8 hour workday, employee may sit:
Hours at one time: 1-2
Total hours / day: 1-2
Employee will use hands for repetitive: Simple grasping, pushing and pulling, manipulation
In an 8 hour workday, employee may drive:
15 minutes, one to two times a week
Employee will support / assist: (Maximum lbs.)
Frequently: 50 lbs.
Occasionally: 150 lbs.

Employee should be able to: Squat: Frequently Bend: Frequently Kneel: Frequently Climb: Occasionally Reach: Frequently
General Notes

* This job description is not intended to be all-inclusive; additional details will be specified by the supervisor. The employee will also perform other reasonable business duties as assigned by the supervisor.
* Management reserves the right to change job responsibilities, duties and hours as needs prevail.

Gentle Touch Health Initiatives is an at-will employer. This job description is a guideline and does not constitute a written or implied employment contract. GTHI is an EO Employer/Vets/Disabled.