Cook

Position Overview:

The Cook is responsible for storing, preparing, and cooking food for patients. He/she will provide services to patients whose ages range from adult to geriatric.

Key Responsibilities:

• Preparing individual plates according to portion control standards. Prepares menu items according to standard recipes. Properly garnishing plates to assure attractiveness.
• Helping to prepare late trays, as needed.
• Demonstrating knowledge/ability to store leftovers in appropriate containers after properly labeling and dating.
• Maintains equipment in kitchen to standard
• Maintains kitchen area to state-required sanitary standards
• Completes all tasks on duty while adhering to safety standards and policies of the facility.
• Reporting to work in clean and neat clothes based on company policy.
• Washing hands frequently throughout the day and before preparing food. Practice infection control.
• Demonstrating ability to ensure safe and efficient operation in performing his/her abilities.
• Getting needed food supplies from storage, freezer, and refrigerator using appropriate body mechanics.
• Obeying safety rules and regulations of the department and report any faulty equipment or unsafe conditions to the Director and/or Supervisor.
• Carrying out instructions of the Director and/or Supervisor and making necessary changes as directed by management.
• Following policies and procedures of the facility and department.
• Attending departmental and facility training, as indicated.
• Completing special projects or other related work as requested or required.
• Working with others, adaptable to change, and willing to provide services in other areas of the facility within the limits of skill and training.
• Adapting to changing situations or work assignments.
• Wearing and properly displaying name badge.
• Positively responding to guidance or counseling and attempting to benefit from it.
• Being adept in identifying potential problems within the department and seeking management guidance.
• Demonstrating excellent organizational skills and originator of new ideas and methods.
• Using verbal and non-verbal communication with others, i.e., courtesy, tone of voice, facial expressions, gestures, etc.

Personal Protective Equipment:

Universal precautions, equipment, and kitchen-safe infection control and safety equipment are required.

Required License(s)/Certification(s):

ServSafe certification preferred, unless otherwise required by state regulations.

Experience/Education/Qualifications:

• High school diploma or equivalent required
• Culinary training degree preferred
• 2 years experience in high volume restaurant environment
• 2 years experience in a health care environment
• Excellent communication skills
• Knowledge of nutrition, diets, food allergies, food safety, and storage