Cook

Job Summary

Prepares foods of high nutritional quality and palatability to residents and guests.

Essential Functions

1. Treats all information about residents, their condition, and family as confidential information.
2. Complies with established Corporate and Departmental policies and procedures, and maintains established standards and practices.
3. Handles and prepares food according to proper dietary procedures, infection control procedures and sanitary regulations.
4. Inspects and tastes prepared foods for temperature, quality, quantity and correct seasoning and cooking techniques. Makes appropriate documentation.
5. Recognizes the value of special diets and makes food palatable for all residents.
6. Responsible for the daily cleaning and sanitation of equipment and work areas by following established work procedures and standards of sanitation.
7. Assists with special food functions (banquets, teas, etc.).
8. Assists with the transportation of food carts.
9. Assists in the supervision of dietary staff in the absence of the supervisor.
10. Performs other functions as directed by the supervisor.

Qualifications

1. Experience or education in food service preparation.
2. Knowledge of cooking procedures and large quantity recipes.
3. Ability to understand and follow oral and printed instructions.
4. Ability to read, write and understand English well.
5. High degree of personal hygiene and cleanliness.
6. Ability to do repeated pushing of tray carts, and lifting or carrying a minimum of 25 pounds throughout an eight hour shift.
7. Ability to stand and walk throughout the course of an eight hour shift.
8. Must treat residents and the public with kindness and respect in a cheerful manner.

Physical Requirements

Must be able to constantly work on their feet during an 8 hour shift; bend, stoop, twist, and turn constantly throughout the shift in performing regular duties. Must be able to lift and move large kettles, pots, pans, stacks of dishes and trays, boxes of food, large pieces of meat, fish, poultry, and other assorted items weighing 25 pounds throughout the shift. Must be able to move small and large pieces of equipment for use and to clean around. Must be able to react quickly and decisively in response to unexpected emergencies such as fires, burns, spilling of hot liquids and foods, etc.