Cook

Under the immediate supervision of the Kitchen Supervisor you are responsible for assuring the meal and all of its components are ready on time for the meal service each day.   You will make sure all food is cooked and held at the right temperature.  You will follow the menu as provided and when required, be able to provide substitutions.  You will provide alternate menu items for special diets requiring substitution for meat, gluten or other restrictions.   It is important that you sample all food before it goes out to make sure it is to the standards and expectations of the Kitchen Supervisor and Sundown M Ranch. When required, you will assume the duties of the Kitchen Supervisor in his/her absence.

Essential Tasks Include the Following: 

1. Working together as a team with other kitchen staff, including kitchen helpers, to get the job done efficiently.
2. Preparing food according to a planned menu and under the direction of the Kitchen Supervisor.
3. Prepping food items for the following day so each cook has a head start in their daily food prep duties. This includes pulling items from the freezer or delivery to make sure items are thawed in time.
4. Tasting all prepared food to make sure final result is to expectation and having a general understanding of what goes into a food item to answer patient questions.
5. Serving under any circumstance with a positive attitude and effort to assure patient’s feel comfortable.
6. Following daily prep and check lists and keeping an eye on temperatures and expiration dates. Rotating stock correctly and assuring milk in dispensers has not expired.
7. Keeping Family building stocked correctly with appropriate presentation of fruit, ice machine filled, all machines checked and cleaned. The same care is expected for family members as for patients.
8. Inventory daily to assure food for the next day is in stock and available in the correct quantities.
9. After each meal, cleaning steam tables, putting food away and cleaning work surfaces.
10. The Cook on duty at the evening meal will turn off the steam table, stove, and exhaust fan.
11. Putting out snacks for patients: juices, milk, and other snack items and checking beverages daily to assure stock for next day.
12. Checking menu for items to be prepared in advance such as peeling potatoes, baking cookies, pies, etc., and preparing for other items on the menu.
13. Reporting inferior quality of food or faulty equipment to the kitchen supervisor.
14. Seeing that all cookers, storeroom, kitchen equipment, and other areas of the kitchen are maintained in accordance with State health standards.
15. Putting refrigerated and frozen stock away in a timely manner following delivery.
16. Maintaining a running list of needed items to assure we don’t run out of stock.
17. Completing assigned tasks, cleaning before leaving at the end of the shift.
18. Working with the Chef when new items are introduced on the menu to make sure items are prepared and severed as expected. After the first time an item is served, you are responsible for following the procedure every time the item is served.
19. Keeping refrigerator organized and using up leftovers in other meals to increase the choices for patients.
20. Assuring that the patient comes first. This means at times stopping what you are doing and meeting the patient’s needs including refilling beverage containers, replenishing trays, refreshing salad bar, condiments and silverware containers.
21. Other duties as determined and assigned.