Cook

JOB DESCRIPTION

FLSA Status: Non-Exempt Job Title: COOK

Department: Food Service

Reports To: Food Service Director

Supervises: Dietary Personnel

This job description, defining qualifications, primary essential and secondary non-essential functions, responsibilities and duties, is intended as a guideline for the employee and manager. The duties listed here are not considered to be all inclusive. The employee in this position performs these and other duties as required although not listed which may be assigned by his supervisor or facility Administrator/designee

SHIFTS: First Shift 6:00 am- 2:00 pm/ Second Shift 12pm-8pm, & Rotating Weekends

ESSENTIAL FUNCTIONS:

Handles and prepares food.

Prepares food which is palatable and appetizing in appearance.

Follows written menus and recipes.

Understands and prepares therapeutic diets and alternate meal requests.

Assumes responsibility for avoiding food waste.

Responsible for meeting meal schedules.

Uses and cleans food service equipment and work areas throughout the day; and follows all cleaning schedules as directed.

Reads menu, reviews recipes and discusses necessary steps in meal preparation and production.

Demonstrates proper food handling and cleaning techniques.

Determines the quantity of all food needed in meal preparation.

Uses, covers, dates and labels all foods and stores properly.

Detects faulty operation of equipment, and substandard food and reports to the Food Service Director.

Monitors and maintains accurate food and equipment temperature logs and reports variations from normal ranges to the Food Service Director.

Follows oral directions.

Follows written directions.

Works cooperatively with food service staff and other departments.

Attends in-service training programs for food service employees.

Observes infection control procedures

Observes all facility safety polices and procedures.

Accepts assigned duties in a cooperative manner.

Supervises dietary personnel when required.

Follows Duty Schedule as posted.

Observes proper techniques of body mechanics in performing physical labor.

NON-ESSENTIAL FUNCTIONS

Interviews residents and determines specific needs and preferences as required.

Observes proper trash removal procedures as required.

Assumes accountability for data contained in the personnel policy manual.

May serve as dietary representative on committees.

Receives and checks all deliveries against invoices, packing slips and purchase orders.

Prepares and provides house and supplemental nourishments and tube feedings; appropriately labels and delivers nourishments to the respective units as required.

Performs inventory and purchasing duties as directed by Food Service Director.

May be required to develop staff schedule

Prerequisites:

1. High School degree required.

2. At least three (3) years experience as a Cook, preferably in a healthcare setting.

3. Safe food handling and good sanitation practices; Sanitation Certificate from a reputable

institution is required (or, must be obtained within first (1st) year of employment).

4. Ability to practically apply fractions, percentages, ratios and proportions as they relate to

recipe conversions.

5. Scale of General Education Development:

6. ServSafe Manager Certification