Cook

Prepares and oversees the service of nutritious, tasty and appealing meals.
Essential Duties and Responsibilities

• Prepare scheduled meals from pre-planned menus according to prescribed standards, following standardized recipes and diet manual guidelines, using standardized portions, and making substitutions only with approval.
• Accurately prepare and serve food for modified and therapeutic diets.
• Check and record food temperatures at each meal.
• Perform clean-up duties as needed during and after each meal service.
• Use equipment and materials safely and follow correct operating and cleaning procedures.
• Follow cleaning schedules and sanitation checklists.
• Check and record freezer, refrigerator, dish machine, and dry storage
• Perform routine recordkeeping duties to assist with compilation of department reports.
• Report all supply and maintenance needs to Dining Service Director.
• Oversee and direct the duties of other Dining Services staff in the absence of Dining Service Director.
• Attend mandatory meetings as scheduled by Executive Director.
• Maintain confidentiality of resident, community, employee, and company information.
• Maintain working knowledge of fire and disaster plans and responsibilities under emergency conditions.
• Perform other duties as assigned.

Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Must satisfy all state health, licensure/certification, and background requirements.
Education/Experience: Must have a high school diploma or equivalent plus 3 years of experience as a cook preparing meals for a large group on a regular basis, or equivalent combination of education and experience. Must be experienced in operation of common commercial kitchen equipment such as commercial steamer, convection oven, standard gas or electric range and grill, meat slicer, mixer/grinder, commercial dishwasher, cooking utensils, etc.
Certificates and Licenses: Must have food handler’s permit and complete any additional training or certification requirements mandated by the state of employment.
Communication Skills: Receive and carry out verbal or written instruction. Communicate effectively in person, over the phone, or via email with customers and co-workers. Make group presentations to share information or explain policies and procedures.
Organization/Self-Management Skills: Perform repetitive work according to set procedures, with occasional distractions and interruptions. Must be able to recognize a problem and identify when it should be escalated to an appropriate team member.
Computer Skills: May require proficiency with computers to participate in training and other assigned tasks such as online food and supply orders and communication via messaging services.