Cook Job Description

Department: Food Service
Reports To: Food Service Director

Position Summary

The Cook is responsible for preparing nutritious, appetizing meals for residents, staff, and visitors while maintaining the highest standards of food quality, safety, sanitation, and customer service. This position plays a vital role in enhancing the dining experience by following approved menus, recipes, therapeutic diet requirements, and production schedules. The Cook is expected to work collaboratively with the dietary team, demonstrate professionalism, and contribute to a positive dining environment that promotes resident satisfaction and dignity.

Qualifications

To perform this position successfully, the individual must meet the following minimum qualifications:

• High school diploma or GED preferred; or a minimum of two (2) years of experience in food service, healthcare, or a related field.

• Ability to read, write, speak, and understand English.

• Knowledge of food preparation, sanitation, and safe food handling practices.

• Ability to work effectively as part of a team while maintaining a professional and respectful attitude.

• Demonstrates compassion, patience, and respect for residents, families, visitors, and coworkers.

• Ability to work a flexible schedule, including weekends, holidays, and overtime as needed.

• Willingness to report to work during emergency situations, including severe weather, staffing shortages, or facility emergencies.

Essential Duties and Responsibilities

The Cook is responsible for the following:

Food Preparation & Production

• Prepare and cook meals according to approved menus, standardized recipes, therapeutic diet orders, and production sheets.

• Ensure meals are prepared on time and served according to established meal schedules.

• Produce meals that are attractive, flavorful, and meet quality standards.

• Maintain appropriate portion sizes to support resident satisfaction and cost control.

• Minimize food waste through proper production planning and utilization of leftovers in accordance with facility policies.

• Notify the Food Service Director of product shortages, equipment concerns, or menu issues promptly.

Food Safety & Sanitation

• Follow all federal, state, local, and facility food safety and sanitation regulations.

• Maintain a clean, organized, and inspection-ready kitchen throughout each shift.

• Properly label, date, store, rotate, and handle food products.

• Clean and sanitize equipment, utensils, workstations, and food preparation areas after use.

• Report equipment malfunctions or safety hazards immediately.

Resident Care & Customer Service

• Prepare meals that meet each resident's prescribed diet order while promoting dignity and quality of life.

• Treat residents, families, visitors, and coworkers with courtesy, respect, and professionalism.

• Respond appropriately to resident requests and communicate concerns to the Food Service Director.

Teamwork & Leadership

• Work cooperatively with all members of the dietary department and interdisciplinary team.

• Provide guidance and direction to dietary staff in the absence of the Food Service Director or Assistant Food Service Director.

• Assist with training new employees as assigned.

• Promote a positive work environment through teamwork, communication, and accountability.

Compliance & Safety

• Follow all facility policies, procedures, and regulatory requirements.

• Complete all required orientation, annual education, competency assessments, and in-service training.

• Participate in emergency preparedness drills and assist with resident evacuation when necessary.

• Immediately report work-related injuries, accidents, safety concerns, or hazardous conditions.

• Report suspected abuse, neglect, exploitation, misappropriation of property, or violations of resident rights in accordance with facility policy.

• Maintain confidentiality of all resident information in compliance with HIPAA and facility standards.

Attendance & Professional Expectations

• Maintain reliable attendance and punctuality.

• Demonstrate flexibility to meet operational needs, including schedule changes and emergency staffing situations.

• Maintain a professional appearance and conduct at all times.

• Support the mission, values, and goals of the organization through positive leadership and accountability.

• Perform other duties as assigned by management.

Physical Requirements

The employee must be able to:

• Stand and walk for extended periods throughout the workday.

• Frequently bend, stoop, reach, twist, and lift.

• Lift, carry, push, or pull up to 25 pounds regularly and greater weights with assistance when appropriate.

• Safely transport food carts and supplies throughout the facility.

• Work in hot, cold, wet, and fast-paced kitchen environments.

• Assist with resident evacuation during emergencies if required.

• Meet the physical and medical requirements established by the facility.

Health Requirements

• Maintain annual TB screening or testing as required.

• Meet all applicable federal, state, and facility immunization requirements.

• Successfully complete all required pre-employment and annual health screenings.

Acknowledgement

This job description is intended to describe the general duties and responsibilities of the position. It is not intended to be an exhaustive list of all tasks. Management reserves the right to modify or assign additional duties as operational needs require.