Cook

POSITION DUTIES

1. Responsible for all aspects of providing meals according to current diet orders for each individual residing in the group home.  Must refer to posted diet sheet.  This includes all food allergies.
2. Follows Registered Dietitian/MD prescribed diet orders including total daily calories by using portion control.  Observes all specialized diets – i.e. Diabetic, low sodium, low/fat, low cholesterol, cardiac, etc.  Provides substitution for known food dislikes. 
3. Responsible for cooking menu by following recipes from Cooks’ meeting and/or Cook book.
4. As prescribed by Speech Pathologist, processes and prepares all food and liquid consistency as per current food and liquid consistency list.
5. Responsible for all aspects of food procurement – writes weekly food order and gives to Assistant Manager to type and send to Registered Dietitian for review.  Takes direction of any changes made by Dietitian to weekly food order based on menu and inventory and incorporates all changes into weekly order.

6.   Inspects all food deliveries for freshness and correct amount ordered. Refuses food delivered if not acceptable. Responsible for proper storage of all food items.   Stores food using first-in-first-out inventory rotation system, proper refrigeration and freezer storage methods, dating and labeling when separating cases into smaller packaging.  Maintains safe holding temperatures of cooked and raw food including safe thawing procedures. Handles all raw meat, fish, raw eggs and poultry according to food safety guidelines to minimize spread of foodborne pathogenic bacteria. 

7. Maintains personal hygiene standards when handling food – i.e. wears disposable gloves when handling ready-to-eat food and washes hands frequently.  Maintains personal hygiene to foodservice industry standard to minimize spread of communicable disease: Wears apron (disposable or washable) at all times when preparing food. Ties long hair back when in kitchen.  Maintains handwashing area with dish or hand soap and disposable towels.
8. Attends Semi-Annual Cooks’ meetings under supervision of Registered Dietitian to receive new Seasonal menus, recipes, updated ordering guides and other nutrition education handouts.  Brings nutrition binder to meeting and updates according to directions and disposes of old materials.  Maintains organization of binder in kitchen.
9. Responsible for inventory control – orders based on menu and current inventory.  Makes sure all food is securely stored in pantry. 

1. Maintains clean, neat and sanitary workstation. Sanitizes equipment as needed.   Responsible for kitchen cleaning detail and maintenance –cabinet order and cleanliness, storing of knives and other equipment, maintaining large equipment including food processor and blender.

1. Performs all other duties as assigned.

C.  ESSENTIAL PHYSICAL REQUIREMENTS

1. Ability to work flexible hours as assigned.

1. Ability to cook according to prescribed dieticians instructions.

1. Able to operate kitchen and cooking equipment.

1. Ability to stand for longer periods of time.  Able to bend, kneel and crouch.

1. Able to frequently reach, twist, and make repetitive hand movements in the performance of daily duties.

1. Ability to lift, carry, push and/or pull weight up to 40 lbs including moving food delivery boxes.

D.  REQUIREMENTS

1. Must be able to understand and communicate in English.

2. Knowledge of OSHA Regulations. Complies with applicable OSHA Regulations regarding safe storage of food.

3. Ability to read printed materials and computer screens.