What are the responsibilities and job description for the Cook position at Red Bench Management?
The Cook is responsible for preparing food in accordance with the approved menu, current standards, guidelines, and regulations with established procedures, and as may be directed by the Executive Director and/or Culinary Services Director to assure that quality food service is provided at all times.
The essential duties and responsibilities described below are representative of those an employee encounters while performing the basic functions of the position. While every effort has been made to identify the essential functions of the position, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is an essential function of the position. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions of the position.
- Prepare and serve all food items and meals in accordance with planned menus and recipes ensuring all meals and food prepared are palatable and appetizing. Assist in food preparation for special meals, parties, events, etc.
- Inspect special diet requests and orders to assure that the correct diet is being severed.
- Prepare and serve substitute foods to residents who refuse foods severed. Make only authorized food substitutions and consult with and advise Culinary Services Director on menu changes.
- Various other duties as assigned.
