Cook

General

Summary:

The primary purpose of this position is to prepare, season and cook meat, fish, poultry, vegetables, soups, salads, desserts and rolls and serve food portions according to diet card and menu instructions. This position supervises department operation in absence of Dining Service Manager/Asst. Dining Service Manager. Duties must be in accordance with federal, state and local standards, guidelines, and regulations that govern Bethany Lutheran Home and as may be required by the Dining Service Manager or Asst.

Dining Service Manager to ensure that the highest degree of quality care is maintained at all times.

• Must be able to read/write, follow verbal instructions and interpret written directions on standard recipes, menus, and diet card information.
• Must be able to supervise a limited number of staff persons.
• Must be able to read and speak the English language in an understandable manner.
• Must take required study courses, serve safe.
• Must be able to make simple adjustments to recipes to ensure appropriate and necessary quantities of food.
• Prefer at least 1 year of food service experience.

• Prepare food for cooking: peel, wash and trim–meats, fruits, vegetables and mix dough, cut into portions.
• Prepares foods according to menu needs by using standardized recipes.
• Bakes and roasts meats and vegetables appropriately to maintain flavor and tenderness.
• Observes portion control in all food preparation.
• Plans schedule to have meals ready on time.
• Tests and tastes foods for proper seasoning and temperature.
• Serves meals according to menu instruction and diet order.
• Issues directives to staff members as needed.
• Maintains a sanitary work area according to equipment use and cleaning schedules.
• Attends scheduled in-service training as assigned.
• Sweep/mop floors.
• Remove refuse.
• Other duties as assigned.

• Must be able to move intermittently throughout the day.
• Must be able to push, pull, move and/or lift a minimum of 50 lbs. to a minimum of 3ft.
• Must be able to assist in the evacuation of residents in an emergency situation.
• Must be able to stoop, reach for, bend, lift and carry food and equipment.
• Must be able to tolerate extremes of heat and cold.
• May be subject to burns from hot foods, utensils and/or hot water.
• May receive cuts from knives.
• Potential for falls from slippery floors.
• Exposure to chemicals used to sanitize and clean work area and equipment.