COOK - ASTD LVG - PT

Job Title: Cook

Department: The Meadows - Assisted Living Facility

Reports To: Dietary Manager

Summary: Prepares and cooks meals for residents and employees of the facility by performing the following duties.

Essential Duties and Responsibilities:

• Pre-plan food preparation and meal service by reviewing menu, and numbers to be served taking advantage of foods in season and local availability. Pull the required items from inventory. Remove required frozen items from freezer for proper thawing.
• Assemble foods and supplies needed for meal preparation. Set up and prepare equipment needed for food preparation.
• Cook food in quantities according to menu, and number of persons to be served in a safe efficient manner to include meats, fish, fowl, vegetables, gravies, sauces, salads, and desserts, baked breads pastry, and cuts of meat.
• Maintain proper temperature of foods items and the temperature logs. Maintain records of temperature in coolers, refrigerators, and freezers.
• Directs activities of one or more workers who assist in preparing and serving meals.
• Serve residents and employees.
• May slice meat such as beef, fowl, pork, for cold plates or sandwiches.
• Prepare supplements for residents on as needed basis. Deliver supplement to clinical staff to pass to resident.
• Cleans food preparation areas and equipment, washes dishes, pots, pans, and utensils.
• Cleans all dietary kitchen areas including floors, cabinet tops, ovens, stovetops, dishwasher, refrigerators/freezers, and ice machines.
• Informs supervisor of problems concerning equipment and supplies.
• Develop and maintain a professional demeanor and report with residents, visitors, and staff.
• Maintain confidentiality regarding residents, families, staff, and the organization.
• Utilize established channels of communications and the chain of command for problem solving.
• Report all accidents/incidents in accordance with established System Risk Management policies.
• Participate in fire, safety, and disaster preparedness drills.
• Attend and participate at in-service training programs.
• Pursue programs of continuing education consistent with dietary based changes and regulations.
• Be able to work in a team setting in order to accomplish the daily required tasks of the dietary department.
• Comply with the employee personnel policies, department policies and the CHS Code of Conduct.
• May help assist putting weekly supplies away.
• Attend monthly staff meetings
• Other duties may be assigned.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

Language Skills:

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence.

Mathematical Skills:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate ratio and percent.

Reasoning Ability:

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.