Cook- dietary

Job Summary

The Cook is responsible for the preparation and serving of the residents’ meals using proper food handling techniques. In the absence of the Food Service Manager, the cook on duty is the person in charge of the department.

The Cook is responsible for the preparation of the meal according to the menu and census.

The Cook is responsible for the supervision of dietary aides in the absence of the Food Service Manager.

The Cook is responsible for the set-up of paper work for new residents in Manager’s absence.

Education

Must be able to read, write and follow oral and written instructions.

Qualifications

1. Six-months experience preferable in institutional food preparation or related field.

2. Physically able to carry out duties of the Cook (must be able to lift 25 pounds).

3. Knowledge of and ability to use Food Service equipment.

4. Knowledge of quality food preparation and food service.

5. Has appropriate health certificate as required by local, state, and federal health departments.

6. Adheres to all company policies and performs tasks in a timely and efficient manner consistent with stated objectives.

7. Must have a pre-employment and annual Tuberculosis screening examination.

Responsibilities

1. Follows menus and recipes to prepare food.

2. Maintains a serving time as established by Food Service Manager.

3. Maintains sanitary conditions in all food preparation and serving areas.

4. Cleans assigned Food Service equipment on a scheduled basis.

5. Prepares food in advance for weeks’ menus as assigned by the Food Service Manager.

6. Maintains records of meals served; reports to Food Service Manager.

7. Reports any equipment problems to Food Service Manager.

8. Maintains records for food and supplies used; submits to Food Service Manager.

9. Supervises Food Service personnel in the absence of the Food Service Manager.

10. Communicates needs and recommended changes which will better the department to the Food Service Manager.

11. Attends in-service programs as scheduled by Food Service Manager.

12. Communicates status of recipes and menus with Food Service peers for coordinated food preparation.

13. Keeps open lines of communication with other department members.

14. Performs other duties deemed necessary by the Food Service Manager.

Physical Demands

Use the percentage range as follows:

0% Never 1-33% Occasionally 34-66% Frequent 67-100% Continuous

Requires full range of body motion including

1. Standing/Walking Frequently: Approximately 90% of the day’s requirements involve standing and walking to preform duties such as assembling supplies, preparing meals, serving of the meals, and sanitation procedures in the kitchen.

2. Bending/Stooping Frequently: Knees extended; standing with knees flexed, stooping. These physical demands are required in many job activities, such as retrieving and storing food items, etc.

3. Lifting/Handling Frequently: Required to lift and handle food preparation, filled steam table pans, and food storage. Range of weight 1-50lbs.

4. Carrying Frequently: Required to carry food trays, steam table pans, raw and prepared food items and small equipment. Range of weight 10-15lbs.

5. Push/Pull Occasionally: Required to maneuver food and transport carts loaded with boxes. Range of weight 1-60lbs.

6. Twisting/Turning Occasionally: Required to reach from one piece of equipment to another.

7. Reaching Required to retrieve food items, dishes, food trays, etc.

a. Greater than shoulder height: Frequent

b. Equal to shoulder height: Frequent

c. Less than shoulder height: Frequent

8. Hand/Manual Dexterity Continuously: Working speed is critical. Job position requires the ability to perform both fine and gross motor skills.

Job Location May work throughout all areas of the facility. Works mainly in the kitchen. May require working irregular hours and may be exposed to hazardous substances.