Cook

General Purpose

It is the responsibility of the cook to manage and operate the kitchen in the absence of the Dietary Supervisor. He/she reports to the Dietary supervisor.

• Maintain kitchen and cooking area in a safe, orderly, clean and sanitary manner.
• Ability to prepare tasteful meals and to cook a variety of foods in large quantities.
• Ability to follow prepared menus and portion control guides;
  Ability to prepare special diets accurately.
• Record food temperatures for the meals, prepare pureed foods, and work in cooperation and harmony with personnel in all departments.
• Maintain qua ternary solution in sanitizer buckets, assist with serving different meals, and clean cooking area and serving carts.
• Report resident care concerns and potential issues to Administrator and/or Director of Nurses; participate in orientation and ongoing training of dietary staff.
• Make the presentation of the food appealing to residents; cooperate; supervise and work under supervision.
• Ensure all cleaning schedules are followed; supervisory responsibilities in the absence of the Dietary Supervisor.

Education and/or

Experience:

High school diploma or equivalent. Should have experience as a cook in a hospital or long‑term care facility for not less than one year.

Language

Skills:

Ability to read technical procedures; read and follow recipes; effectively present information and respond to questions from managers and employees.

Mathematical

Skills:

Apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

Reasoning Ability:
Solve practical problems; interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Certificates, Licenses, Registrations:
Obtain and maintain Serv Safe Certificate.

Knowledge and Experience with PCC Preferred. Maintain good standing with the Department of Public Health.

Required physical abilities:
Standing and/or walking very frequently; sitting occasionally; reaching with hands and arms frequently; pushing/pulling frequently; talking and/or hearing frequently; tasting and/or smelling frequently; lifting up to 50 pounds frequently; occasional climbing, balancing, stooping, kneeling, crouching or crawling; vision: close, distance, color, peripheral, and depth perception required; ability to adjust focus.

The work environment characteristics described are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. The noise level is usually low to moderate.

Note:

Nothing in this job specification restricts management's right to assign or reassign duties and responsibilities at any time. Critical features are described under various headings above and may be subject to change. The statements are intended to describe the general nature and level of the work and are not a complete list of all responsibilities, duties, and skills required.