Cook

Overview

The Cook receives general supervision and direction from the Head Cook and will comply with
established policies and operational procedures. In the absence of the Head Cook, the Cook will accept advice and instruction from the Certified Dietary Manager and/or the Food Service Director.

Key Responsibilities

• Reports for work in required uniform and as scheduled
• Must have a working knowledge of applicable sanitation codes and observes sanitation rules and
  regulations in preparation and storage of food and cleanliness of kitchen areas.
• Is responsible for the cleanliness, organization and sanitation of the refrigerators, freezers and
  storerooms.
• Prepares meals based on the day’s production order sheet in the amounts indicated. Uses
  standardized recipes and procedures without substitution unless authorized by supervisor.
• Must be able to safely operate kitchen utensils and equipment related to cooking and
  preparation.
• Sets up food in steam tables and delivers food to dining rooms and Nursing Facility as
  scheduled. Checks food temperatures to ensure compliance with health department standards.
• Serves meals efficiently and cheerfully. Greets residents and serves meals based on standardized
  portion sizes or required portion size for special diets as prescribed on production sheet and/or
  diet cards.
• Must be able to positively interact with residents, families, staff and others.
• Performs cleaning tasks as assigned by Supervisor.

Qualifications

• Must be able to lift a minimum of 50 lbs. and to bend, crawl, stoop, push, and lift in order to
  deliver care and services as needed.
• ServSafe Certified

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