Cook

Job Description

Job Description

Prepares food in accordance with guidelines and as directed by the Culinary Director to ensure that quality food service is provided at all times. 

SUPERVISORY RESPONSIBILITIES

RESPONSIBILITIES

ESSENTIAL FUNCTIONS

• Prepare and serve meals in accordance with planned menus and established portion control procedures.

• Assist in ensuring proper storage of raw and leftover foods.

• Assist and direct the daily or scheduled cleaning duties.

• Perform all daily tasks in accordance with established Standard Precautions and sanitary, safety and infection control policies and procedures.

• Ensure that the department and all food storage along with work areas are maintained in a sanitary manner. 

• Necessary equipment and supplies are properly maintained and arranged.

• Maintained habits of good personal hygiene.

• Promptly reports all hazardous conditions, equipment, accidents and incidents to the Culinary Director and/or Executive Director.

• Dispose of food and waste in accordance with established policies and procedures.

• Wear protective clothing and equipment when handling infections, waste and/or bodily fluids.

• Ensure that menus are maintained and filed in accordance with established procedures; and complete necessary forms and reports to submit to the Culinary Director.

• Review menus prior to preparation of food and inspect all trays to ensure completeness and accuracy of menu and diet preference.

• Attend and participate in orientation, projects, or requests as deemed by management.

• Develop and maintain a good working rapport with personnel to ensure that food service is properly maintained.

• Assist in  inventory and storage of incoming foods, supplies, and equipment, and recommend to the Culinary Director the needs of the department.

• Conduct yourself professionally and contribute to, service-oriented environment through their appearance, communication, and interactions with residents, families, visitors, and colleagues.

• Any other tasks, assignments, projects, or requests as requested by the Culinary Director or Executive Director.

QUALIFICATIONS

• Must be 18 years of age, or older.

• Employment is contingent upon successful completion of all background screening requirements permitted by applicable federal, state, and local law.

• Must read, write, speak, and understand English.

• Must demonstrate professionalism, empathy, patience, and effective interpersonal skills when interacting with residents, families, visitors, and team members.

• Prior relevant experience in the food service industry.

EDUCATION AND EXPERIENCE

• Experience working with seniors is preferred.

• High school diploma or general education degree (GED) with some college preferred.

PHYSICAL REQUIREMENTS

• Must be able to perform the essential functions of the position, with or without reasonable accommodation, including standing, walking, bending, reaching, lifting, transferring, and assisting residents as required by the position.

• Must be able to squat, reach, and stretch without distress.

• Must be able to tolerate extended periods of walking and standing.