Temp Weekend Cook

Job Description for Cooks

DEPARTMENT: Food Service

REPORTS TO: Food Service Director

POSITION SUMMARY

The essential functions of the job for a Cook requires:

Comply with standards of business conduct in accordance with federal, state and local health and regulatory standards and guidelines, as applicable.

Must possess, at a minimum, a high school diploma or a GED or at least two (2) years of experience in the healthcare field and/or related industry.

Must be able to work well with peers in a congenial work environment, and above all, maintain the utmost compassion and dignity to the residents and adhere to the Resident Bill of Rights.

Must be able to work beyond normal working hours; on weekends, as well as holidays, to the extent necessary. On-call status is a function of the job and employee understands, agrees to, and acknowledges that schedule flexibility is for the betterment of the residents and that the Cook will make themselves available, as needed, to ensure proper staffing levels.

In exigent circumstances, the employee may be subject to call back during emergency conditions (e.g., severe weather, evacuation, temporary staffing shortages, etc.).

Must be able to read, write, speak and understand English.

Must maintain the highest standards in caring and servicing the needs of the residents and residents' family members and loved ones.

Must adhere to all facility policies and procedures.

RESPONSIBILITIES/ACCOUNTABILITIES

Responsible for preparing and cooking a wide variety of foods for residents, employees and visitors.

He/she prepares food according to recipes and plans cooking schedules to meet mealtime schedules. In addition, the Cook performs related duties and cleaning duties, as assigned.

Directs other food service employees in the absence of the Food Service Director and the Assistant Food Service Director.

Handles and prepares food in accordance with sanitary regulations;

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