COOK

Job Description

Job Description

Description:

POSITION TITLE: Cook

DEPARTMENT: Dietary/Food Services
REPORTS TO: Food Service Manager / Registered Dietitian
SUPERVISES: N/A
FLSA STATUS: Non-Exempt
EMPLOYMENT STATUS: Full-Time, Part-Time, or Per Diem

This job description outlines the essential functions and minimum requirements for the Cook position. It is intended to provide a clear understanding of the role, its responsibilities, and how it supports organizational operations. Duties may evolve to meet operational needs. Reasonable accommodations will be made for qualified individuals in accordance with applicable laws.

This position supports meal service for patients ages 18 and older. While direct patient care is not performed, the role requires an understanding of dietary needs across adult populations, including those requiring therapeutic and texture-modified diets.

The Cook is responsible for the safe, accurate, and efficient preparation of meals in accordance with standardized recipes, physician-ordered diets, and food safety regulations. This role requires knowledge and application of therapeutic diets, texture modification (including IDDSI standards), and thickened liquid preparation to ensure patient safety and compliance.

• Review daily menus, production sheets, and patient diet orders to determine required ingredients and preparation methods.
• Prepare food items using standardized recipes to ensure consistency, quality, and compliance with dietary requirements.
• Accurately prepare and modify foods according to therapeutic diets (e.g., cardiac, diabetic, renal) as directed.
• Prepare texture-modified foods, including Minced Moist, Soft Bite, and Puréed diets, following IDDSI (International Dysphagia Diet Standardization Initiative) guidelines.
• Prepare and handle thickened liquids to prescribed consistencies (e.g., nectar, honey, pudding) in accordance with facility protocols.
• Perform a variety of food preparation techniques including cutting, chopping, marinating, portioning, seasoning, blending, and puréeing meats, vegetables, and fruits.
• Cook meals using appropriate methods to maintain nutritional value, flavor, and texture while meeting dietary restrictions.
• Ensure proper portion control and tray assembly in accordance with patient-specific diet orders and instructions.
• Maintain strict adherence to food safety and sanitation standards, including proper food handling, storage, labeling, and temperature monitoring (HACCP principles).
• Maintain cleanliness and sanitation of work areas, including equipment, counters, floors, and storage areas.
• Perform routine cleaning and preventive maintenance of kitchen equipment (ovens, stoves, grills, refrigerators, and freezers).
• Follow food rotation procedures (FIFO) to minimize waste and ensure product freshness.
• Communicate effectively with dietary team members and supervisors regarding production needs, shortages, or concerns.

• Prior cooking experience required; healthcare, hospital, or long-term care food service experience strongly preferred.
• Working knowledge of standardized recipes and batch cooking required.
• Basic understanding of therapeutic diets and modified textures preferred.
• Experience or training in IDDSI standards and thickened liquids highly desirable.
• Ability to read and follow diet orders, recipes, and production sheets accurately.
• Knowledge of food safety and sanitation practices (ServSafe certification preferred or willingness to obtain).
• Ability to work in a fast-paced environment while maintaining accuracy and attention to detail.

QUALIFICATIONS

• Food Handler’s Certification with-in 2 months of hire
• Experience desirable, but not a requirement.
• Must be mentally alert.
• Must be able to read, write and speak the English language in an understandable manner.
• Clean and appropriately groomed.
• Must be a supportive team member, contribute to and be an example of team work and team concept
• Must possess the ability to deal tactfully with personnel, patients, family members, visitor, government agencies/personnel, and the general public.
• Must not pose a direct threat to safety and health of other individuals in the workplace.

Dress Code

Staff will wear appropriate uniforms, black pants, non-slip shoes, and chef coat. Personnel shall be well groomed with fingernails cleaned and short cropped. Jewelry, make-up and perfume use shall be kept to a minimum.

Customer Service

Maintain the confidentiality of all patient care information including protected health information. Report known or suspected incidents of unauthorized disclosure of such information.

Recognizes and demonstrates that the customer is the most important person in the company through delivering high quality services. Maintains courtesy, diplomacy and friendliness with internal and external customer groups. Ensure that you treat all visitors and patients fairly, and with kindness, dignity, and respect. Respond to phone cal

Physical Requirements

• Must be able to move intermittently throughout the workday.
• Must be able to speak and write the English language in an understandable manner.
• Must be able to cope with the emotional and mental stress of the position.
• Must possess sight/hearing senses, or use prosthetics that will enable the senses to function adequately so that the requirements of the position can be fully met.
• Must function independently, have flexibility, personal integrity, and the ability to work effectively with patients, family members and personnel.
• Must meet the general health requirements set forth by the policies of this rehab center, which include a medical and physical examination.
• Must be able to relate to and work with the disabled, elderly, emotionally upset, and at times, challenging individuals within the facility.

DEMANDS AND CHARACTERISTICS OF WORK, EQUIPMENT USAGE, AND WORK ENVIRONMENT

• Percentage Of Work Time (1-33%, 34-66%, 67-100%)
• Standing/Walking :34-66%
• Sitting: 34-66%
• Twisting: 34-66%
• Lifting/Carrying: 34-66%
• Pushing/Pulling: 34-66%
• Climbing (Ascending/descending): 1-33%
• Bending/Stooping: 34-66%
• Using arm muscles frequently or for extended periods: 34-66%
• Using leg muscles frequently or for extended periods: 34-66%
• Using back muscles frequently or for extended periods: 34-66%

Lifting Requirements - Individuals in patient care positions are required to lift a patient with or without assistance .

• 2-10 Pounds: 67-100%
• 11-20 Pounds: 67-100%
• 21-30 Pounds: 34-66%
• 31-40 Pounds: 1-33%
• 41-50 Pounds: 1-33%
• 51 Pounds or More: 1-33%

Working Environment

• Working in hot, cold, wet surroundings: 34-66%
• Working outdoors: 1-33%
• Working with or near chemicals: 1-33%
• Working near radiation sources: 1-33%
• Potential exposure to communicable diseases: 1-33%
• Working with hazardous waste materials: 1-33%
• Utilizing essential upgraded or adaptive equipment as industry standards require: 1-33%
• Using hand tools: 1-33%
• Potential for cuts and bruises: 34-66%
• Exchange of Ideas
• Ability to express or exchange ideas: 67-100%
• Ability to understand communication of others with or without adaptive devices: 67-100%
• Ability to perform secondary math: 67-100%
• Ability to read at a secondary level: 67-100%

WORKING CONDITIONS

• Works throughout the Food/Service/Kitchen area
• Intermittently during working hours
• Is subject to frequent interruptions
• Is involved with dietary staff, personnel, visitors, government agencies/personnel, etc. under all conditions and circumstances
• Is subject to injury from falls, burns from equipment, odors, etc. throughout the workday, as well as to reactions from dust, disinfectants, smoke and other air contaminants.