• Handles, prepares and serves food in safe and sanitary manner
• Assures meals are prepared and served on time
• Avoids waste of food supplies.
• Keeps self-neat clean and wears hair net at all times. Follows proper hygiene practices.
• Organized assignments, utilizes time and materials properly.
• Responsible for washing and sanitizing of soiled dishes or unracking dishes when clean, working on trayline, general cleaning.
• Able to withstand heat and steam around equipment.
• Assists Head Cook or Second Cook when needed during working hours.
• Reports to Head Cook or Second Cook, any equipment out of order or not working properly, and any injury, accident or fire.
• Practices proper portion control when dishing up desserts, nourishments, snacks, etc.
• Utilizes kitchen equipment properly and cleans/sanitizes after each use.
• Cleans and sanitizes work area after each use.
• Works cooperatively with co-workers in dietary department and other departments.
• Performs any other tasks assigned by supervisors.
• Abides by all facility policies and procedures.
• Communicates professionally and effectively with residents, visitors, supervisors, and co-workers at all times.
• Complies with all State and Federal Rules and Regulations pertaining to Dietary Department.
• Attends staff meetings and inservices and other meetings as directed by Dietitian.
• Responsible for properly bussing, cleaning and keeping dining room orderly.
• Responsible for wiping walls and mopping floors in a sanitary manner, using proper body mechanics.
• Able to follow oral and written instruction.
• Able to read and write.
• Able to lift, move heavy equipment, 40-50 pounds at a time.
• Able to stand, walk short distances most of the day.
• Follows instructions willingly, able to meet deadlines, organizational loyalty, honesty, punctual, and dependable.
• Must be able to communicate well and to process information accurately.
• Adheres to Federal/State regulations and guidelines, including Resident Rights.
• Has a pleasant manner and high degree of grooming and hygiene.
• Must be able to work well with others and maintain harmonious relationships.
• Must be able to safely perform the essential job functions, with or without reasonable accommodations, without posing a direct threat to other employees, residents, or self. 

PM COOK

• Handles, prepares, and serves food in safe and sanitary manner.
• Assures meals are prepared and served on time at proper temperatures.
• Prepares and cooks nutritious supper meals, as determined by the daily menu, and any other special events. Maintains safe food storage practices. Responsible for baking desserts, nut breads, etc. Assumes the responsibility of the Dietary Department and its procedures and standards, in the absence of the AM Cook and Dietitian.
• Maintain accurate and timely changes of resident diet change orders are received.
• When Dietitian and AM Cook are not available, check in deliveries from vendor.
• Provides menu selection at supper of regular meal vs. restaurant style menus.
• Prepare food according to daily menu and standardized recipes in the correct and needed amounts for resident food service.
• Prepares food that is palatable and appetizing in appearance according to established menus and recipes.
• Practices proper portion control.
• Manages storage of perishable food and avoids waste.
• Obtains food items needed for daily menu preparation. Pulls meat, etc. from freezer as needed.
• Informs Dietitian of shortages or possible substitutions.
• Bakes desserts, nut breads, etc.
• Utilizes kitchen equipment properly and cleans after each use.
• Cleans and sanitizes work area during food preparation and after each use. 
• Works cooperatively with co-workers in dietary department and other departments.
• Abides by and assures compliance to all facility policies and procedures.
• Performs any other tasks as assigned by Dietitian.
• Assists AM Cook with other duties as requested.
• Complies with all State and Federal Rules and Regulations pertaining to dietary department.
• Documents daily activities in Dietary logbook. Record supper plate count.
• Record supper food temperatures.
• Assists with Dietary Aide duties when necessary.
• Attends staff meetings and in services and other meetings as directed by Dietician and/or Administrator.
• Follows instructions willingly, able to meet deadlines, organizational loyalty, honesty, punctual, and dependable.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Some knowledge of dishwashing procedures, sanitation and hygiene, and portion control, but will train.
EDUCATION
High school diploma or GED preferred. If high school applicant, must be 15 years of age. Work permit required for anyone under 18 years of age.
LANGUAGE SKILLS
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence.
MATHEMATICAL SKILLS 
Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations, using units of American money and weight measurement, volume and distance.

REASONING ABILITY
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situation.
Must be able to deal effectively with stress created by sick residents, multiple tasks, noises, interruptions, and work cooperatively as part of the health care team while maintaining a pleasant demeanor. Also exposed to stress due to meeting meal schedules. (Continuously)

PHYSICAL DEMANDS 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is required to:
• Regularly stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, talk or hear and taste or smell.
• Must be able to hear and distinguish normal sounds with background noise, ranging from conversational levels to high-pitched sounding alarms
• Must be able to detect the smell of smoke, spoiled food, soiled linen, etc.
The employee must:
Occasionally lift and/or move up to 50 pounds.
Specific vision abilities required by this job include:
Color vision, distance vision, close vision, peripheral vision, depth perception and ability to adjust focus.

WORK ENVIRONMENT 
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to:
Regularly wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals.

The noise level in the work environment is:
Occasionally moderate.