COOK

Basic Function

To be responsible for volume preparation of foods and to provide nutritional meals by preparing and serving meals in an attractive manner, and to maintain a high standard of sanitation and safety.

Essential Duties

1. Prepare, season and cook meat, fish, fowl, vegetables, soups, desserts, modified diet foods and casserole dishes according to standard recipes.

2. Prepare all food in sufficient quantities to cover all service requirements.

3. Time preparation to meet service schedules.

4. Estimate food requirements, utilize leftovers.

5. Present food in attractive and palatable manner.

6. Handle, store and refrigerate food in proper manner.

7. Standardize recipes and determine number of portion needed for meal.

8. Requisition daily food and supplies.

9. Supervise and instruct kitchen workers regarding food preparation and cleaning.

10. Clean work area and equipment.

11. Submit requisitions for maintenance of kitchen equipment.

12. Confer with managers and dietitian regarding total kitchen functioning.

13. Follow all policies and procedures of the Dietary Department.

14. Adhere to all Federal/State regulations/guidelines and facility and department safety policies and procedures.

Supervision Exercised

Functional supervision over Food Service Workers.

Supervision Received

Receives supervision from Dietary Manager.

Qualifications
• Experience in quantity food preparation in a residential or health care facility.
• Must be able to supervise and direct others.
• No convictions for abuse, neglect or mistreatment or for misappropriation of property.
• Prompt and regular attendance.

Knowledge, Skills, and Abilities
• Prior supervisory experience desirable.
• Basic Math skills when adjusting recipes, which included measuring and scaling.
• Ability to read, write and make simple calculations and follow oral and written directions.
• Ability to cook variety of food in large quantities and be familiar with required seasonings and cooking time.

Knowledge, Skills, and Abilities
• Ability to prepare and serve modified diet menus.
• Has a pleasant manner and high degree of grooming and hygiene.
• Must be able to work well with others and maintain harmonious relationships.
• Emotional stability: must be able to deal effectively with stress created by sick residents, multiple tasks, meeting meal schedules, noises, interruptions, and work cooperatively as part of the health care team while maintaining a pleasant demeanor.
• Knowledge of principles and requirements of sanitation and safety in handling food and equipment
• Knowledge of operation and care of large quantity food equipment.
• Ability to direct and instruct other kitchen help in job tasks and work cooperatively with Supervisors.

Physical Requirements

Note: In terms of an 8 hour workday, "Occasionally" equals 1% to 33%; "Frequently," 34% to 66%; "Continuously," 67% to 100%.

1. Employee's job requires:

Not at all

Occasionally

Frequently

Continuously

Bend Stoop

X

Squat

X

Crawl

X

Climb-Height

X

Reach above shoulder level

X

Crouch

X

Kneel

X

Balance

X