Cook

Description:

Department: Dietary

FLSA: Non-Exempt

Supervisor Responsibilities: None

Reports To: Dietary Director

Job Summary

Prepares and cooks food items according to standardized recipes and menus, ensuring accuracy, timeliness, and compliance with sanitation and safety standards. Maintains cleanliness and organization of the kitchen while supporting overall dietary operations.

Essential Knowledge, Skills and Core Competencies

• Principles and processes for providing customer and personal services (customer needs assessment, meeting quality standards, and evaluating satisfaction).
• DHS dietary regulations.
• Listening actively and attentively.
• Communicating clearly and appropriately.
• Conveying information effectively.
• Recognizing others’ reactions and being able to respond accordingly.
• Understand spoken information and ideas.
• Communicate clearly so others understand.
• Read and interpret information and apply to general rules/conclusions.
• Work effectively in a team environment.

Requirements:

Education & Experience

• High school diploma or equivalent (preferred).
• Prior experience in food service production preferred.

Essential Duties & Responsibilities

• Prepare and serve food for residents, staff, and visitors following standardized recipes and portion control guidelines.
• Weigh, measure, and mix ingredients accurately.
• Maintain proper food storage, labeling, and rotation (FIFO).
• Clean and sanitize all kitchen equipment, utensils, tables, sinks, carts, and work areas.
• Follow daily and weekly cleaning schedules, including coolers and refrigerators.
• Adhere to infection control, food safety, and personal hygiene standards (handwashing, proper uniform, hair covering).
• Monitor food temperatures during cooking, cooling, and serving to meet regulatory standards.
• Report equipment issues and recommend improvements to the Dietary Director.
• Assist in training and orienting new dietary staff.
• Attend mandatory trainings and staff meetings.
• Perform additional dietary tasks as assigned, including catering, wait staff, and supply ordering.

Licensure/Training

• Preferred: Serve Safe Certification.

Physical & Mental Demands

• Standing, walking, talking, hearing instructions.
• Using hands for handling/feeling objects, pushing/pulling, stooping, kneeling, crouching, and crawling.
• Reaching with hands/arms; tasting or smelling.
• Lifting (up to 50 lbs occasionally, 20 lbs frequently).
• Continuous concentration, memory, problem solving, and interpersonal communication.

Working Conditions

• Environment: Primarily indoor conditions.
• Risks: High/low temperatures, loud noise, fumes, bloodborne pathogens (PPE required as applicable).
• Protection: Use of gloves, masks, and other PPE as appropriate.