Job Description

Position Summary :

The Cook prepares food in accordance with current applicable federal, state, and

local standards, guidelines, and regulations, with established policies and

procedures and assuring patient safety. Assists in all preparation of resident,

family, and employee meals, helps deliver and take orders as needed. May be

directed by the GM and / or Executive Chef.

Essential Job Functions :

• Follows standardized recipes, portioning, menu extensions, and presentation standards. Completes and utilizes daily production worksheets and waste log sheets.
• Tastes completed meals to ensure quality standards.
• Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.
• In the absence of the Executive Chef, checks and inspects food products and supplies as delivered.
• Supervise and assist in storage of supplies and food products.
• Notify General Manager, supplies or equipment needs, report equipment breakdowns and unsafe conditions to General Manager.
• Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.
• Perform other department duties assigned by GM / Executive Chef.

Qualifications

• Minimum one (1) year food service experience in a health care dietary setting is desired.
• Minimum of two (2) years working in food and beverage operation preferred.
• Have general knowledge of quantity food preparation and portioned serving.
• Ability to read, understand, and follow recipe directions, diet orders and work assignments.
• Able and willing to work flexible hours, such as during an emergency situation.
• Must be patient and tolerant toward staff, patients, and family members

Education Requirement :

• Ability to read, write and speak English.
• Preference is given to persons with an education in quantity cooking and therapeutic diets.

Competencies :

• Customer Service Oriented
• Basic Food Preparation Knowledge
• Sanitation and Safety Practices
• Thoroughness
• Time Management

Physical Demands :

The Cook stands and walks intermittently throughout the working day, as well as

reaches, stoops, bends, lifts, carries, and manipulates various food products,

dietary supplies, and equipment. The Cook must have the ability to work with

chemicals / cleaning agents and must be able to lift and / or carry 50 to 75 pounds.

Additional Information

Hourly Wage : $19.00 an hour

Last updated : 2024-07-16