Cook

GENERAL DUTIES:

Under general supervision, perform supervisory work of ordinary difficulty and responsibility in the preparation and service of food in a facility. Responsible for maintenance of proper food handling practices in preparation, holding, service, and storage of food; proper use, cleaning and sanitation of equipment and work areas.

SPECIFIC RESPONSIBILITIES:
1. Responsible for the supervision, daily work performance, and training of Diet Aides.
2. Utilize Company’s procedure standards to control of food and supplies; preparation and issuance of prepared food, and maintenance of sanitation in the kitchen and related areas including all equipment, refrigerators and storerooms.
3. Prepare and cook food using standardized procedures and quantity recipes.
4. Portioning of food according to departmental standards and check prepared food from kitchen to feeding areas.
5. Follow sanitary food handling procedures when preparing, holding, serving and storing food.
6. Serve food at proper temperatures, as required.
7. Properly pan and cover all food at preparation, holding, service and storage points.
8. Use proper equipment in the preparation, holding, service and storage of food. Maintain equipment in an acceptable, clean and sanitary manner.
9. Supervise and instruct Diet Aides to ensure adherence to required practices.
10. Responsible for the cleanliness, sanitation and order of assigned work areas.
11. Attend in-service and other training programs related to duties and responsibilities as required. Attend Cook Conference meetings.
12. Carry out procedures and practices as instructed in in-service and other training programs.
13. Confer with the Food Service Director on menus, quantity, recipes and assignments.
14. Responsible for security and proper use of allotted food and supplies.
15. Wear clean, appropriate head coverings, closed, low-heeled shoes and uniforms as required by the department while on duty.
16. Adhere to patient/resident’s religious laws when indicated, e.g. Kosher food procedures.
17. Perform related work duties as required.

Qualifications:

High school diploma or equivalent preferred.

Previous experience in food service or a related field is a plus.

Strong communication and teamwork skills.

Ability to work flexible hours, including occasional nights and weekends.

Knowledge of food safety regulations and practices is desirable.

Benefits:

Competitive hourly wage.

Opportunities for professional development and training.

A supportive and community-oriented work environment.