Job description

POSITION SUMMARY:
The Cook is responsible for assisting the Dietary Manager in carrying out responsibilities. Will be in charge in absence of Dietary Manager or Assistant (if applicable). Provides general supervision and support to all food service employees on shift. Maintains knowledge of food sanitation requirements. Prepares nutritional and pleasing meals that meet RDA recommendations, following center practices and menus.

PRIMARY RESPONSIBILTIES ESSENTIAL FUNCTIONS:
1.Prepares/serves meals

2.Prepares food/desserts for noon and evening snacks

3.Prepares substitutions; posts in designated areas

4.Inspects quantity, quality, temperature, and appearance of food before serving

5.Checks leftover foods in walk-in daily; discard all outdated food items, all shifts

6.Maintains foods at correct temperature: tray line – hot 140 degrees, cold 45 degrees – serving – hot 120 degrees, cold 50 degrees

7.Takes food temperature and documents daily, addressing and noted concerns

8.Prepares meals at appropriate times

9.Follows posted meal delivery schedules

10.Has knowledge of proper preparation of foods by following planned menus

11.Knowledge of basic principles of cooking

12.Familiarity with operation of all kitchen equipment

13.Ability to be exact in proper proportioning of food products (correct measurements and portions)

14.Dresses in appropriate uniform and covers hair as required

15.Exhibits appropriate relationships with residents, families, and employees

16.Make independent decisions

17.Handles emergency situations adequately

18.Attend inservices and/or workshops as required

19.Maintain current food handler’s card

20.Keeps all cooking equipment and/or utensils clean and properly stored

21.Communicates effectively with supervisor and other center managers and staff

22.Other duties as assigned

Effort has been made to make your job description as complete as possible. However, due to changing federal, state, and local regulations, specific requirements may change your duties. Thus the omission of certain areas does not exclude your accountability/responsibility to the facility.

EDUCATION:
1.High School Diploma or equivalent

2.Ability to read and write

3.Previous cooking experience preferred

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