Dietary Cook

The Cook is responsible for preparing and cooking a wide variety of foods for residents/patients, employees and visitors. He/she prepares food according to menus and recipes and plans cooking schedules to meet mealtime schedules. In addition, the Cook performs related duties and cleaning duties, as assigned. The Cook directs other Food and Nutrition Services employees in the absence of the Food Service Director and the Assistant Food Service Director/Chef Manager.

RESPONSIBILITIES/ACCOUNTABILITIES:

• Puts customer service first. Ensures that residents/patients and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals' needs and rights. Maintains resident/patient confidentiality;
• Prepares palatable and appetizing meals/foods for the residents/patients, guests and employees and ensures satisfaction;
• Follows menus, recipes and menu systems to prepare and serve meals, snacks and nourishments in accordance to prescribed resident/patient diets and requests. Take necessary measures to avoid food waste;
• Serves meals/foods in various dining locations, including demonstration cooking and pointof -service made to order foods as requested;
• Meets established meal time schedules for all dining locations;
• Handles and prepares food in a safe and sanitary manner at all times. Properly labels, dates and stores foods. Monitors food temperatures and acts on temperatures that fall outside of appropriate ranges;
• Sets-up, cleans-up and properly stores foods and supplies needed for meal service;
• Maintains clean, organized and sanitary work areas. Performs after-use and scheduled cleaning of surfaces and equipment in accordance with established policies and cleaning procedures;
• Operates equipment in a safe manner, observes temperatures of refrigeration units and reports malfunctioning equipment to supervisor;
• Communicates freely with the Food Service Director, Assistant Food Service Director/Chef Manager;
• Adheres to Food and Nutrition Services policies and procedures;
• Concerns his/herself with the safety of all residents/patients in order to minimize the potential for fire and accidents. Also, ensures that the center adheres to the legal, safety, health, fire and sanitation codes by being familiar with his/her role in carrying out the center's fire, safety and disaster plans and by being familiar with current MSDS;
• Performs other duties as assigned by supervisor.
  
  
  

SPECIFIC EDUCATIONAL/VOCATIONAL REQUIREMENTS:

This position requires that the employee is able to read, write, speak and understand the spoken English language to ensure the safety and wellbeing of our patients and visitors at the work site when responding to their medical and physical needs.

• High school diploma or equivalent preferred.
• Experience in commercial/volume food preparation required.
• Serve-Safe Certification required.
  
  
  

Must provide verification of TST (tuberculin skin test) as required by state law and in accordance with Company policy. TSTs will be administered at the work site if required