DEPARTMENT: Food Service
REPORTS TO: Food Service Director
POSITION SUMMARY:
The essential functions of the Cook requires:
•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;
•Prepares palatable and appetizing meals, as prescribed for the residents.
•Meets required meal schedules;
•Takes necessary measures to avoid food waste;
•Properly cares for dietary equipment and production sheets;
•Follows menus and special diet instructions;
•Communicates freely with the Food Service Director;
•Cooperates with other food service staff and facility personnel;
•Ensures that residents and families receive the highest quality of Meals in a caring and compassionate atmosphere which recognizes the individuals' needs and rights;
•Performs other duties as requested.
•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 (1) years of experience in the Foodservice field and/or related industry.
•Must be able to read, write, speak and understand English.
•Must adhere to all facility policies and procedures.
PHYSICAL AND SENSORY REQUIREMENTS:
•Must be able to move intermittently throughout the workday.
•Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure that the requirements of this position can be fully met.
•Must meet the general health requirements set forth by the policies of this facility, which include a medical and physical examination.