What are the responsibilities and job description for the COOK position at Richmond Community Serv?
Under the direction of the Food Services Supervisor, prepares meals as they appear on therapeutic menus for individuals and staff.
The Cook demonstrates knowledge of Richmond’s quality mission, vision, and values. In addition, this position actively participates in quality improvement projects (e.g., communicating issues, offering suggestions) to ensure ongoing excellence of services, programs and staff to maximize the quality of life for individuals supported by RCS.
Essential Job Functions
1. Prepares all meals with specified consistencies for individuals and staff in accordance with prescribed menus by continuously standing, reaching, stirring, slicing, etc. Prepare meals for agency events as instructed by Supervisor.
2. Exercises proper portion control during meal service for elimination of excessive waste products by weighing and measuring food items.
3. Maintains proper food handling and storage techniques by lifting food items of up to 30 lbs. and reaching to a level of up to 6 ft.
4. Retrieves foods from basement freezer and places items on a food cart and pushes/pulls cart then weighing up to 120 lbs. to a designated work/storage area.
5. Cleans, sanitizes, scrubs and scours all sinks and workstations.
6. Performs Dietary Aide duties.
7. Reads and follows prescribed recipes for therapeutic and non-therapeutic diets.
8 Responsible for checking and maintaining refrigerator log for all units in kitchen and on all floors, discarding all outdated food items daily. Insures all items are good and consumable. This includes the ability to bend, crouch and stoop to ground level.
9. When needed, will prepare and set-up meals, desserts, salads, nourishments, snacks, and school lunches for individuals of the facility. Responsible for general sanitary upkeep of kitchen area.
10. Will perform other duties as required.
Minimum Requirements & Qualifications
• H.S. diploma or equivalent preferred.
• Minimum of one year experience in quantity food preparation in an institutional setting, preferably in a health care facility.
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