Cook

Qualifications

• To be able to cook a variety of foods in large quantities.
• To be able to read, write and speak the English language in an understandable manner.
• To possess the ability to make independent decisions when circumstances warrant such action.
• To possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
• To be knowledgeable in dietary procedure, as well as related laws, regulations and guidelines pertaining to hospital and nursing home operations.
• Possess leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel.
• To be able to follow oral and written instructions.
• To be able to maintain the care and use of supplies, equipment, appearance or work areas, regular inspection of food service areas for sanitation, order, safety and performance of assigned duties.
• Have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently at.
• Have the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices.

• Sweeping and mopping floors and keeping refrigerators, freezers and storerooms clean and in neat order.
• Daily cleaning of stoves, steam jacketed kettle, all purpose cooker, steamers, mixers, slicing machine, carts, pots, pans and other food service equipment.
• May transport food carts to resident dining areas and pick up resident trays to return to dietary department.
• Portioning foods for residents.
• Sets up trays and food for residents using food service production sheets and menus for residents of special diets.
• Prepares in between meal nourishment’s or other foods for tray service.
• Performs all responsibilities in accordance with established dietary polices/procedures and safety/sanity codes and regulations.