Cook I - FT40

Overview

Under the supervision of food service management, coordinates production of hot foods and cold food and catered menu items. Monitors work of the other cooks and other staff members involved in food preparation to ensure production, performance, procedures and finished products meet quality and sanitation standards.

Essential Duties/Major Accountabilities

• Prepares and serves food items using standardized recipes, for regular and therapeutic diets and proper quantities according to the planned menu, resident choices, and production records.
• Prepares, stores, and disposes of food using proper food handling, labeling and safety techniques according to established policies and procedures.
• Ensures that food is served in an attractive, appetizing manner.
• Uses proper tasting technique to ensure quality taste and palatability prior to service.
• Maintains the proper temperature of food during preparation and service.
• Records food temperatures according to established policy.
• Ensures that refrigerator/freezer units have an internal thermometer, are within appropriate ranges, and document according to policy.
• Washes pots, pans, serving utensils, etc. according to established procedure for manual and automatic dishwashing as needed.
• Assists in receiving, storage, and verifying invoices for incoming food and supplies as indicated by the supervisor.
• Performs assigned cleaning assignments and uses the proper cleaning chemicals.
• Maintains food service equipment and workspaces in a clean and safe condition at all times.
• Is responsible for opening and / or closing the kitchen, including turning on and off all cooking equipment and lights in the kitchen area.
• Is responsible in completing the closing check list in the absence of supervisor.
• Is responsible for assuring that all employees have completed their work assignments at the end of the evening shift in the absence of supervisor.
• Ensures compliance with regulations governing the Food Service operations.
• Assists in formulating menus and controlling the food costs and waste.
• Assures a safe and sanitary environment in dietary service for all residents, employees, and visitors.
• Assures that foods and supplies are handled according to Federal, State and Local regulations.
• Coordinates department services and activities with other related departments in the absence of the supervisor.
• Maintains working relations with other department supervisors and coordinate department services to assure that services can be performed without interruptions.
• Promptly reports equipment or facility damage to the supervisor.
• Performs other duties as assigned.
  
  

Minimum Required Qualifications

• A high school diploma or equivalent is preferred.
• Must have current Serv-Safe certification.
• Should have previous experience in Food Service Operations.
• One year’s experience as a cook in an institutional food service setting.
  
  

Additional Knowledge, Skills And Abilities

• Must be able to read, write, speak, and understand the English language.
• Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies and personnel, and the general public.
• Must be knowledgeable of laws, regulations, and guidelines that pertain to long-term care.
• Must possess the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, and procedures, etc., that are necessary for providing quality care.
• Must have patience, tact, a cheerful disposition, and enthusiasm, as well as the willingness to handle difficult residents.
• Must be willing to seek new methods and principles and the willingness to incorporate them into the Dietary practices.
• Must maintain professional competence through participation in programs of continuing education.
• Must possess the ability to add, subtract, multiply and divide in all units of measure and weight using whole numbers, common fractions, and decimals.
• Must function independently, and have flexibility, personal integrity, and the ability to work effectively with residents, personnel, and support agencies.
• Must be able to meet the standards of the MMH MVP Customer Service Program.
  
  

Physical Requirements

• Must be able to move intermittently throughout the workday.
• Must be able to cope with the mental and emotional stress of the position.
• Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of the position can be fully met.
• Must be in good general health and demonstrate emotional stability.
• Must be able to lift, push, pull and move equipment, supplies etc., in excess of 50 pounds.
• Must be able to assist in the evacuation of residents.
• Works in all Kitchen Areas.
• Slip Resistant Shoes are required.
• Sits, stands, bends, lifts, and moves intermittently during working hours.
• Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
• Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and at times, hostile people within the facility.