Description

Under the direct supervision of the Dietary Services Manager, the Cook prepares food in accordance with 

Resident Diet Specifications, facility procedures, and prescribed dietary and sanitary regulations.

Prepare and serve meals in accordance with planned menus, diet plans, portion control procedures and facility 

policies. 

Direct and assist in cleaning work areas, equipment, floors, dishes, and utensils; distribute menus and check all 

trays for menu and diet preferences and accuracy; ensure proper storage of foods and supplies; adhere to 

Universal Precautions and sanitary, safety and infection control policies and procedures.

Assist the Dietary Manager and/or Dietician with the supervision of the Dietary Assistants; review and process 

diet changes and ensure menus are maintained in accordance with established procedures; coordinate dietary 

services with other departments; review menus prior to preparation of food.

Ensure that food and supplies are available for the next meals and assist with the inventory and storage of 

incoming foods and supplies.

Attend and participate in training, educational activities and staff meetings; assist in orientation and training 

other staff.

Requirements

Must be able to relate positively to residents and 

families and work cooperatively with other 

employees. Must be capable of maintaining regular attendance.

Physical and Sensory Requirements (with or without 

the aid of mechanical devices): Reaching, bending, 

lifting, grasping, ability to communicate with 

personnel, ability to read and write and ability to 

distinguish smells and temperatures, ability to 

understand and follow training and in-service 

education. Must meet all local health regulations, and 

successfully complete a post-offer health assessment. 

Must be capable of performing the essential functions 

of this job, with or without reasonable 

accommodation.