Cook

Job Title: Cook

FLSA: Non-Exempt

Job Scope:

The duties and responsibilities of the Dining Services Cook include preparing and serving quality food

according to established recipes and menus, as well as maintaining high standards of cleanliness and

hygiene in accordance with current applicable federal, state, and local standards, guidelines and

regulations, community policies and procedures, and as may be directed by the administrator, dietitian

and/or food service supervisor.

Responsibilities:

• Effectively manage time to perform tasks in a manner that benefits residents.

• Prepare and serve meals that are palatable and appetizing and in accordance with portion

control procedures, as well as therapeutic diets in accordance with scheduled menus and

sanitary regulations.

• Review menus prior to preparation of food and inspect special diet trays to ensure accurate

preparation.

• Make prompt and accurate judgments related to resident meals and food service.

• Recognize and respond to dietary emergencies and report observations.

• Complete forms and reports to document dietary procedures.

• Participate in ongoing educational programs related to the position; complete required courses

as assigned.

• Maintain confidentiality of all resident and organizational information.

• Perform assigned tasks in accordance with community policies and procedures and as instructed

by supervisor.

• Assist in and/or direct scheduled cleaning duties and defrost freezers. Comply with safety and

sanitation policies and procedures.

• Foster teamwork with co-workers, show initiative in overcoming obstacles, take actions that

assist others beyond job responsibilities, and have a positive impact on co-workers, residents,

and visitors.

• Seek out and perform other duties as assigned or needed.

Qualifications:

• Compassion for and desire to work with seniors!

• Applicable food service certifications, as required by state regulations.

• Requires at least a minimum of three months of dietary experience working in a restaurant,

hospital, skilled nursing care facility, or other related commercial kitchens specializing in volume

cooking and made-to-order type work. Preference will be given to cooks with a minimum of one

year of experience.

• Must be able to read and write in English and follow written and verbal instructions in English

effectively