JOB TITLE: Cook

REPORTS TO: Executive Chef

SALARY CLASSIFICATION: Hourly

General Description:

Responsible for preparing hot and cold food items using a variety of production tools, techniques, and equipment. Performs duties in compliance with established company policies and procedures, ensuring meal and service demands are met while maintaining sanitary work environment.

Essential Job Functions:

1.Prepares all food indicated by the production sheet according to recipe and standards.

2.Prepares all food according to schedule

3.Participates in continuing education programs

4.Achieves customer satisfaction with food prepared.

5.Attends scheduled meetings and in-services.

6.Adheres to unit standards of dress.

7.Performs other duties as required.

Key Characteristics:

1.Demonstrates neatness, accuracy and dependability.

2.Contributes, develops and carries out new ideas.

3.Demonstrates an ability to work with others.

4.Ability to work independently.

5.Ability to work in cost and time efficient manner.

6.Teaches skills and knowledge to new staff.

7.Wears appropriate clothing/uniform. Appearance is neat and well kept.

8.Relates well with residents; is friendly and pleasant.

9.Demonstrates good safety habits­—uses equipment appropriately.

10.Attendance/punctuality—comes to work when scheduled and on time.

11.Attends required in-services.

Work Area and Working Conditions:

• Well lighted, well ventilated kitchen, dining rooms, and stock room.
• Subject to frequent interruptions.
• Frequently exposed to wet and humid conditions, moving mechanical parts, fumes, or airborne particles, extreme cold and extreme heat.

Entry Level Qualifications:

1.High School diploma or GED

2.Culinary AS or Certificate Program preferred.

3.Ability to read, understand, and follow recipes.

4.Ability to prepare menu items as directed.

5.Knowledge of essentials of food and cost control.

6.Knowledge of food presentation techniques.

7.Knowledge of special and therapeutic diets.

Physical Requirements:

• Must be of good physical and mental health.
• Able to occasionally sit, stoop, kneel, crouch or crawl, stand, walk, use hands, talk, taste and smell.
• Must be able to lift and move up to 50lbs.
• Specific vision abilities required, including close vision, distant vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

• Key Accountabilities (with or without reasonable accommodation):

1.Prepares food to high standards, including taste, tenderness, and appearance.

2.Sanitation – practices proper food handling and preparation to temperature standards, maintaining clean working environment and equipment and food storage.

3.Follows menu as set and including therapeutic menus.

4. Supervisory skills – Directs staff to maximize performance, teamwork, efficiency, cleanliness.