COOK

POSITION SUMMARY

Assists in coordinating, administering, and supervising dietary service activities and delivery of food to the patient floors. Oversees compliance of all local, state, and federal regulations that govern the operation of the dietary department. Perform duties of Cook and Dietary Aide. 

     TASK LETTER CODE

PRIMARY DUTIES

% OF TIME PERFORMING DUTY

A

Review menus and patient diet orders to prepare adequate quantity of all meal components according to standardized menus. Review and implement diet changes, prepare late trays and orders as they arise.

B

Plan and coordinate cooking schedules for tray line and required catering times.

C

Prepares, seasons and cooks' food according to recipes and adjusts nutritional equivalent substitutes as the needs arise.

D

Ensure all prepared foods meet standards for temperature, quality, freshness, taste, and appearance.

E

Ensure all cooking equipment and utensils are inspected and maintained for cleanliness and in proper working order. Alert supervisor to problems regarding equipment and food supplies as they arise.

F

Consults with supervisor concerning special requests, new recipe evaluations and questions as they arise. 

G

Record temperatures for food items, freezers and refrigerators.

H

Receives deliveries in accordance with purchase orders and stock accordingly.

I

Set up cafeteria hot foods for cafeteria and provide cafeteria backup.

J

Respond promptly to changes in workload, adjusting assignments as necessary to achieve optimal productivity and efficiency.

K

Greets all customers promptly and courteously; receives payment for food and drink from staff and visitors; balances cash drawer.

L

Keeps work area clean and sanitary, takes out trash as necessary, performs cleaning duties.

M

Labels, dates, and stores food items according to dietary policies and procedures.

N

Maintains department records, reports and files as required, promptly recording all required information.

O

Assumes other departmental positions or duties or assists with special functions as requested by the supervisor.

P

Maintains confidentiality of all patient/resident/staff information.

Q

Maintains harmonious relationships within the unit and with co-workers providing support and assistance to ensure quality patient care.

R

Personal appearance and attire are to be neat, clean and appropriate for food service setting.  

S

Other related duties as assigned.

POSITION QUALIFICATIONS

MINIMUM EDUCATION:

Appropriate education or experience to meet the personal qualifications of the position of cook.

PREFERRED EDUCATION:

High School Diploma

MINIMUM EXPERIENCE:

One year of food service experience is preferred.

Supervisory experience desired.

Training in food management, diet therapy, cost control, etc. is preferred.

Able to read, write and speak the English language in an understandable manner.

Ability to make independent decisions.

Ability to deal tactfully with personnel, residents, family members, visitors, general public.

REQUIRED CERTIFICATIONS:

None

PREFERRED CERTIFICATIONS/LICENSES:

ServSafe Certification

SUPERVISES:

Not applicable

PHYSICIAL DEMANDS: For physical demands and working conditions, see next page.