Job Description

The overall purpose of the cook position is to assure that resident meals are properly prepared/cooked and apportioned according to authorized menus in a timely manner. Incumbents assure sanitation and quality standards are met.

Qualifications

• Functional literacy in English isrequired.


• Physical ability to lift/carry equipment, food supplies, etc; is necessary.


• Ability to readily read, reapportion, and utilize menus/recipes is necessary.


• Experience in quantity food preparation/production is preferred.


• Effective communication and interpersonal skills are necessary.


• Vision must be adequate to allow for reading of menus, cooking directions,etc.

Essential Functions

• Prepares, or directs preparation of food items on assigned/scheduled menus.      


• Adheres to food production and usage schedules. and avoids waste.     


• Appropriately, immediately labels and stores food items/leftovers after use.         


• Maintains sanitation of equipment and utensils, and work, storage, and serving areas by cleaning immediately after use.         


• Prepares, or directs preparation of special items/meals/snacks.


• Prepares special nourishments/supplements as instructed by dietary service manager, and identifies with resident name and room number.        


• Must be able to walk or stand for extended periods of time.      


• Assists in establishment and maintenance of perpetual supplies inventory, and notifies dietary service manaqer of shortages or discrepancies.    


• Complies with established policies/practices/standards for food preparation.      


• Logs/records temperatures of food as requested (refrigerators, freezers, milk dispensers, as appropriate).  

Other Functions

• May assist in the training, orientation, and supervision of newly hired dietary service staff.  


• Performs other duties/tasks as may be appropriate.