Job Description
A Cook is responsible for handling and preparing food in accordance with approved menus, recipes, and sanitation standards. The employee oversees the work of other dietary personnel and may assume additional responsibilities in the absence of the Director of Dietary Services or the Dietary Supervisor.
ESSENTIAL FUNCTIONS:
1. Prepares or directs preparation of food served in the Center.
2. Follows recipes, menus, and production sheets to ensure a quality product.
3. Works cooperatively with dietary staff and other Center personnel.
4. Complies with established food handling regulations including dietary policies and procedures, local health department instructions, and federal standards.
5. Monitors and records food temperatures throughout the food preparation process including storage, cooking, holding, and serving.
6. Maintains a clean working environment.
7. Reports safety and equipment issues to the Director, Maintenance Director, or Administrator.
8. Assists Director with purchasing, storage, or inventory as directed.
9. Assists Director with maintaining electronic meal service information as directed.
10. Attends in-service, department, or Center meetings as directed.
11. Treats residents and staff with respect and patience.
12. Reports illness and symptoms to Director of Dietary Services promptly.
13. Perform other duties as assigned.
1. High school diploma or equivalent preferred.
2. Experience with food preparation.
3. Demonstrated cooking skills and ability to follow menus and recipes.
4. Able to work well with others.
5. Must be flexible, detail-orientation, ability to multi-task, meet deadlines and be able to make effective decisions and work as part of a service excellence team.