Cook

Primary Responsibilities

To maintain high standards of quality food production and portion control by using standardized recipes.  To assist with preparing food for residents and personnel.  To provide appropriate quantities of food needed to meet menu requirements.

Personnel Specifications

1. Must be able to work well independently. Must have strong organizational skills.  Must be able to read and write, make simple calculations and follow oral and written directions.  Must have formal on the job training in food preparation in cooking, in estimating quantities of food needed, and in principles and requirements of sanitation and safety in handling food and equipment.
2. Must be familiar with foods and preparation methods. Must know the proper methods and cooking temperatures for best utilization and yield of meats and other foods.  Must be able to space and time the cooking of foods so that their nutritional quality, flavor, and appearance are preserved by not having to hold them too long before service.  Must have knowledge of modified diets such as clear liquid, full liquid, low fat, calorie control, diabetic low sodium, dental, and dysphasia 1,2, & 3.

Performance Requirements

1. Properly greeting all residents, guests, staff
2. Adherence to all sanitation and food handling protocols.
3. Assist lead cook with food items needed on order.
4. Assist lead cook with supervision of all other kitchen staff.
5. Adherence to all safety policies and procedures
6. Maintenance of confidentiality of all pertinent resident information to assure residents’ rights and employee confidentiality are protected
7. Assuring that all dining services protocols and procedures are followed in accordance with established policies
   1. Prepares all starches, veggies, fruit garnishes, indicated on menus provided
   2. Uses standardized recipes based on standard portion size
   3. Prepares and serves food for campus special occasions as directed
   4. Estimates food requirements and controls serving such as vegetables to maintain nutritional value
   5. Controls serving size to prevent/eliminate waste and leftovers
   6. Participates in the orientation of new prep cooks
8. Attendance and participation in in-service training programs
9. Reporting of all hazardous conditions or equipment
10. Reporting of all accidents or incidents
11. Prepare and maintain records, reports, and paperwork regarding Skilled Nursing Facilities and Assisted Living Facilities service operations
12. Attend meetings as necessary
13. Promote good interdepartmental relations
14. Works scheduled hours complying with attendance policies
15. Follows facility dress code requirements
16. To perform other duties and responsibilities as deemed appropriate by lead cook and management

Physical Requirements

Must be able to:

1. Stand and walk for long periods of time
2. Manually lift 30-50 pounds

Qualifications

Individuals must:

1. Have good communication skills
2. Be detail-oriented and be able to perform duties with great accuracy each day
3. Be able to work overtime, holiday, weekends, as assigned
4. Be able to interface with people at all levels and with residents in a positive and professional manner.

Position Specifications

Individuals must have:

1. Knowledge of sanitation, food borne illness, and cross-contamination policies and procedures
2. Full understanding of dining room operational procedures and etiquette
3. Full understanding of proper small wares handling
4. Full understanding of residents’ rights
5. Full understanding of departmental policies and procedures

Pay: $18.00-$25.00 per hour, depending on years of experience.