Cook- Regency

Job Description

Job Description

Title:  Cook

Reports to: Dietary Manager/Dietary Supervisor

Position Summary:
The Cook is responsible for preparing meals that meet the nutritional needs of the facility residents in a safe, resident-focused manner.  

Core Responsibilities:

• Reviews food menus and production logs to determine all types, textures, and quantities of food to be prepared. 

• Prepares food that is palatable and appetizing in accordance with established portion control procedures, therapeutic diet needs, standardized recipes, special diet needs, and preference requests for the residents. Make only authorized food substitutions.

• Meals are prepared in a sanitary manner to ensure the utmost in quality with a minimum of waste. 

• Assists in establishing a food service production line, etc., to assure that meals are prepared on time.

• Prepares or supervises the preparation of snacks 

• Reports concerns of food inventory and kitchen supply inventory to dietary manager/dietary supervisor. 

• Prepares for alternate meal choices for every meal service 

• Plans and pulls products for the next meal day

• Adheres to sanitation standards during shift and ensures that safety and sanitary regulations and precautions are followed at all times by all personnel.

• Avoids waste and spoilage to promote quality and maintain food safety standards. 

• Discards food that is left over after meal service. 

• Reviews any menu or product issues with management, prior to making any potential changes in order to get approval.

• Assist with daily or scheduled cleaning/sanitizing duties/requirements in the kitchen with established policies and procedures including but not limited to:

  • Work area, 

  • Refrigerators, freezers, ice machine, stoves, ovens, storage areas, etc. as assigned

  • Sweep and mop the kitchen floor before leaving the shift for the day

• Follows work and break schedules as posted in the department 

• Maintains confidentiality of patient information in compliance with policies and regulations.

• Completes mandatory training provided by facility in a timely manner.

• Other duties, as assigned by management.          

Minimum Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential duties.

Education / Training:

• Proven experience as a dietary cook preferred

• Further experience in customer service will be appreciated

• Knowledge of sanitation and safety guidelines preferred

• High school diploma or equivalent required

Work Experience:

• Dietary Cook experience in a long-term care facility preferred

• Minimum of one (1) year experience in a commercial kitchen, SNF, Assisted Living or CCRC kitchen experience preferred.

Certification, Licensure, Registration:

• Current ServSafe certification preferred

Other Qualifications

• Should have experience in preparing and cooking food in large quantities

• Must be able to read, write and understand the English language

• Excellent written and verbal communication skills;

• Must have knowledge of elementary math;

• Working Under Pressure – Ability to complete assigned tasks under stressful situations;

• Safety Awareness – Ability to identify and correct conditions that affect employee safety;

• Accountability – Ability to accept responsibility and account for his/her actions;

• Reliability – The trait of being dependable and trustworthy;

• Adaptability – Ability to adapt to change in the workplace;