Cook-On-Call

Responsibilities

• Perform quantity cooking, baking, and food preparation in an institutional setting for patients, residents, and employees.
• In some cases, instruct and observe other food service workers in food preparation.
• Use proper food handling techniques to prepare, wash, trim, cook, and season food items for each meal in accordance with standardized recipes.
• Prepare and bake rolls, pies, cookies, biscuits, desserts, and other dishes in large quantities according to standardized recipes.
• Bake, roast, broil, and steam meat, fish, poultry, and other foods; prepare entrees, vegetables, and salads.
• Review menus, production sheets, and recipes to determine the type and quantity of meats, vegetables, soups, salads, and desserts to be prepared; requisition and portion food from refrigerators, freezers, and storerooms and plan schedules to ensure food will be ready for meal times.
• Consult with the Nutritional Services Manager regarding modified diet preparation.
• Process coverage for absent employees and test food by appearance, taste, and smell, as well as by obtaining temperature to determine completeness.
• Portion food for individual servings and prepare or direct distribution of food to tray line and household serving; serve food on tray lines in nursing homes, portioning according to menu and orders for clients and residents.
• Monitor heat controls and timers on ovens, steamers, etc., as required; measure and mix ingredients according to recipes.
• Maintain proper temperature and handling of both hot and cold foods; document food temperatures.
• Collect meal tickets and maintain documentation in accordance with departmental standards.
• Maintain safety, cleanliness, care, and order of work areas, dishes, and equipment; report repair and maintenance needs to the Nutritional Services Manager or Food Service Supervisor.
• Comply with and monitor safety and quality assurance standards within the department; maintain the confidential nature of patient, resident, and business information.
• Relate to patients and residents when appropriate in a therapeutic manner.
• Assist with training of new staff, attend staff meetings, in‑service and training sessions, and complete online training courses.
• Complete and maintain necessary documentation according to applicable requirements, codes, and policies; complete all assigned cleaning duties in a timely and efficient manner.
• Interact with team members in an appropriate and respectful manner; assist the food service supervisor in ordering produce and dairy items.
• Perform related functions as assigned.
• Monitor and record food temperatures to ensure food safety.

• Knowledge of quantity food production, baking principles, portion control, standardized recipe use, high quality food standards, and standard measurements.
• Knowledge of scoop sizes and other standardized measurement tools; ability to complete food measurement conversions to modify recipes and prevent food waste.
• Knowledge of hygiene and sanitary regulations governing the handling, preparation, and serving of food.
• Knowledge of hazards while working with kitchen equipment and chemicals in the work environment.
• Ability to estimate food needs and requisition food accordingly.
• Ability to withstand temperature changes in the work environment; to be on feet for 10 hours per day; to work the required hours of the position.
• Ability to lift up to 75 pounds with the assistance of another person, and to frequently lift or carry objects weighing up to 50 pounds.
• Ability to stand for extended periods, sit and walk intermittently, use hands for repetitive single‑grasping, fine manipulation, pushing, pulling, and operating controls; ability to bend, twist, squat, reach, push, occasionally climb and grapple.
• Excellent oral communication skills in a clear manner; ability to distinguish sounds, people, objects, or injuries at varied distances and under a variety of light conditions.
• Must be free from communicable disease.
• Ability to follow oral and written instructions; to establish and maintain effective working relationships with staff and the public; to communicate effectively both orally and in writing; to meet time schedules.

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