Cook

Under the supervision of a Food Service Director, prepares and cooks food in large quantities according to diet, consistency, and cycles of menu. Monitors methods of food handling, preparation, meal service and equipment cleaning. Serves meals. Has general supervision over food service workers in a kitchen; does other related duties as required.

Note: The following duties are illustrative and not exhaustive. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position. Depending on assigned area of responsibility, incumbents in the position may perform some or all of the activities described below.

Read menus, recipes, and reviews with Food Service Director, all necessary steps in meal preparation

Prepare all necessary menu items in accordance with established standards

Determine quantity of all food needed in meal preparation

Follow recipes

Use proper food preparation and handling techniques

Prepare substitute items to meet resident’s individual needs

Serve meal using portions listed on menu

Cover, date and label all leftovers and stores properly

Insure that all cooking temp logs, temp when taking out of oven and holding temp, are up to date

Ensure that all federal, state, department, and other necessary government agency requirements are met in the preparation of food

Direct functions of one or more workers who assist in preparing and serving meals

Discard expired food

Compile and maintain records of food as assigned

Take inventory of supplies and equipment as assigned

Receive and store food supplies, using FIFO Method (First in First Out)

Ensure all supplies and equipment are kept in a clean/sanitary condition

Wash pots, pans, dishes, utensils, and other cooking equipment

Wash floors, walls, and linoleum in kitchen, dining room, and food storage area

Update Dietary Cards

Assist in training new employees

Use proper infection control techniques and protective equipment as needed

Promote a culture of safety

Manage dietary personnel in absence of Food Service Director

Contribute to an environment that is respectful, team-oriented and responsive to the concerns of co-workers, patients and families

Participate in quality improvement activities (QAPI) as requested

Maintain confidentiality and protects sensitive Protected Health Information (HIPAA) at all times

Stay and work beyond scheduled shift if needed to meet needs of patients

Caring/Compassion

Accountability

Dependability

Adaptability/Flexibility

Effective Communication

Detail Oriented

Confidentiality

Team Player

Dedication

Occasionally up to 1/3

Frequently 1/3 to 2/3

Constantly 2/3 or more

Stand

x

Walk

Sit

Talk or hear

Finger, handle or feet

Push/pull

Stop, kneel, crouch or crawl

Reach with hands and arms

Taste or smell

This job requires that force be exerted by weight being lifted, carried, pushed, or pulled. Show how much and how often by checking the appropriate boxes below.

Up to 10 lbs

Up to 20 lbs

Up to 50 lbs

Up to 100 lbs

> 100 lbs