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POSITION:The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with county, state and federal laws and regulations, as applicable, that meet daily nutritional and special dietary needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and at the proper time. Works with Dietary Services Supervisor to allocate resources in an efficient and economic manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life.ESSENTIAL JOB FUNCTIONS:Follow recipes and prepares foods that correspond to menu cycles and recipes prepared by Dietitian
Cook or prepare palatable, attractive, nutritionally adequate meals in institutional quantities according to census and diet type, that are served at proper temperatures and at proper times. Cook will adjust food quantities according to need by residents to prevent over/under production of food.
Supervise kitchen staff who assist with food preparation, assembling trays, cleaning and storage of supplies and equipment
Frequently clean food service work areas as food preparation and service is done, and between tasks
Use food supplies and equipment in an efficient and economic manner to prevent waste
Prepare and maintain supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences
Participate in inventory ordering and receiving of stock/supplies
Inspect trays following meal service to monitor and record resident acceptance of menu items. Report findings to Dietary Services Supervisor
Use food preparation equipment according to manufacturer€™s instructions. Follow proper cleaning techniques and preventative maintenance schedules
Handle, store, dispose of food supplies and prepared food in accordance with department procedures and m compliance with county, state and federal laws and regulations, as applicable
Follow facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Use personal protective equipment when indicated. Follow facility procedures for resident trays that require special handling
Inspect food service work areas for evidence of rodents or pests, safety or fie hazards, housekeeping and maintenance problems. Correct problems and/or report problems promptly to Dietary Services Supervisor
Communicate with Dietary Services Supervisor throughout shift as needed to best meet needs of residents
Assist Supervisor with preparations for county, state, and federal inspections. Attend survey training. Interact with state surveyors as instructed by Supervisor
Attend in-service education as assigned. Apply information to job tasks
Report injury to self or others to Supervisor, immediately
Report any unsafe/hazardous conditions to your Supervisor or Administrator immediately
Maintain work areas in a neat and clean condition
QUALIFICATIONS/REQUIREMENTS:High School graduate or equivalent preferred
ServSafe Certification, preferred
At least one year experience cooking in a commercial kitchen or health care dietary department preferred. Functional literacy and knowledge of basic concepts of nutrition and diet management for regular, modified and therapeutic diets.
