Cook

Position Overview: The Cook is responsible for storing, preparing, and cooking food for patients. He/she will provide services to patients whose ages range from adult to geriatric. Key Responsibilities: Preparing individual plates according to portion control standards. Prepares menu items according to standard recipes. Properly garnishing plates to assure attractiveness. Helping to prepare late trays, as needed. Demonstrating knowledge/ability to store leftovers in appropriate containers after properly labeling and dating. Maintains equipment in kitchen to standard Maintains kitchen area to state-required sanitary standards Completes all tasks on duty while adhering to safety standards and policies of the facility. Reporting to work in clean and neat clothes based on company policy. Washing hands frequently throughout the day and before preparing food. Practice infection control. Demonstrating ability to ensure safe and efficient operation in performing his/her abilities. Getting needed food supplies from storage, freezer, and refrigerator using appropriate body mechanics. Obeying safety rules and regulations of the department and report any faulty equipment or unsafe conditions to the Director and/or Supervisor. Carrying out instructions of the Director and/or Supervisor and making necessary changes as directed by management. Following policies and procedures of the facility and department. Attending departmental and facility training, as indicated. Completing special projects or other related work as requested or required. Working with others, adaptable to change, and willing to provide services in other areas of the facility within the limits of skill and training. Adapting to changing situations or work assignments. Wearing and properly displaying name badge. Positively responding to guidance or counseling and attempting to benefit from it. Being adept in identifying potential problems within the department and seeking management guidance. Demonstrating excellent organizational skills and originator of new ideas and methods. Using verbal and non-verbal communication with others, i.e., courtesy, tone of voice, facial expressions, gestures, etc. Personal Protective Equipment: Universal precautions, equipment, and kitchen-safe infection control and safety equipment are required. Required License(s)/Certification(s): ServSafe certification preferred, unless otherwise required by state regulations. Experience/Education/Qualifications: High school diploma or equivalent required Culinary training degree preferred 2 years experience in high volume restaurant environment 2 years experience in a health care environment Excellent communication skills Knowledge of nutrition, diets, food allergies, food safety, and storage