Cook

Job Summary
The role of the Cook is responsible for preparing, working with and delivering food according to the nutritional needs of the resident, providing food and customer service to patients, residents and personnel while maintaining high standards of quality, sanitation and safety. This position reports to the Culinary Supervisor.

Essential Functions
Responsible for the following functions:
• Prepares, seasons and cooks soups, meat, vegetables, desserts and other food for consumption
• Reads menu to estimate food requirements and procures food from storage
• Adjusts thermostat controls to regulate temperature of ovens, grills and steam tables.
• Measures and mixes ingredients according to the recipe to prepare soups, salads, gravies, desserts, sauces and 
casseroles.
• Bakes, roasts and broils meats, fish vegetables and other foods.
• Observes and tests/documents foods being cooked by tasking, smelling or piercing to ensure that the food is 
cooked properly.
• Carves meats, portions food on serving plates, adds gravies and sauces in addition to garnishing servings.
• Washes, peels, cuts and shreds vegetables and fruits to prepare them for use
• Prepares activity snacks and other resident snacks
• Clean tables.
• Maintains a clean and sanitary working environment which may include routine cleaning, garbage disposal, dishwashing and other assigned cleaning tasks. 
• Perform purposeful daily rounding in the department with the intention of looking at organization, unit/department cleanliness, equipment function, potential safety issues, supply storage, repair needs and overall unit/department appearance.
• All other duties or tasks as assigned