Fulltime cook

Job description

The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with county, state and federal laws and regulations, as applicable, that meet daily nutritional and special dietary needs of each resident.

Responsible to ensure that foods are prepared and served at the proper temperature and at the proper time.

Works with Dietary Services Supervisor to allocate resources in an efficient and economic manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life.

REPORTING: This position is responsible to the Dietary Services Supervisor.

FLSA STATUS: Non-exempt

QUALIFICATIONS/REQUIREMENTS:

Education: License: Work Experience: High School graduate or equivalent preferred ServSafe Certification, preferred At least one year experience cooking in a commercial kitchen or health care dietary department preferred.

Functional literacy and knowledge of basic concepts of nutrition and diet management for regular, modified and therapeutic diets.

Language Skills: § Must be able to read, analyze, and interpret common scientific and technical information, and to be easily understood through verbal communication in the English language.

Mathematical Skills: § Must be able to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

§ Ability to perform these operations using units of weight measurement, and volume.

Communication Skills: § Must have exceptional communication and customer service skills, and be empathetic.

§ Ability to effectively communicate with patients, families, responsible parties, staff and outside resources and agencies.

ESSENTIAL JOB FUNCTIONS: § Follow recipes and prepares foods that correspond to menu cycles and recipes prepared by Dietitian § Cook or prepare palatable, attractive, nutritionally adequate meals in institutional quantities according to census and diet type, that are served at proper temperatures and at proper times.

Cook will adjust food quantities according to need by residents to prevent over/under production of food.

§ Supervise kitchen staff who assist with food preparation, assembling trays, cleaning and storage of supplies and equipment § Frequently clean food service work areas as food preparation and service is done, and between tasks § Use food supplies and equipment in an efficient and economic manner to prevent waste § Prepare and maintain supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences 1 Revision Date: 09/01/16 § Participate in inventory ordering and receiving of stock/supplies § Inspect trays following meal service to monitor and record resident acceptance of menu items.

Report findings to Dietary Services Supervisor § Use food preparation equipment according to manufacturer's instructions.

Follow proper...