Cook

General Purpose

The Cook prepares food in accordance with menus, diet specifications, resident preference, and sanitary practices under the supervision of the Food and Nutrition Services Manager or Dining Services Manager.

Essential Duties

1.

Prepares, cooks, and serves food in accordance with the menu and food and nutrition standards, including presentation, taste, and texture.

Samples food for quality assurance prior to service.

2.

Ensures foods are cooked and held at the appropriate temperatures.

Records food temperatures throughout the cooking and holding process.

3.

Partners with supervisor to review menus and record necessary substitutions.

4.

Ensures that food supplies are available and prepared as needed for upcoming meals.

Notifies supervisor of needed supplies.

5.

Maintains a clean and safe work area, cleaning spills and assisting in daily or scheduled cleaning.

6.

Ensures proper storage, rotation, preparation, and labeling of food in accordance with Federal, State, and local guidelines and Pine Ridge policy.

Discards outdated food.

7.

Partners with dietary staff to ensure equipment is working properly and at the appropriate temperature.

Records temperature of equipment throughout shift as needed.

Reports faulty equipment immediately.

8.

Follows facility fire safety, infection control, and hazardous chemical practices and promptly reports any unsafe conditions.

9.

Assists in planning and preparing food services for special meals, events, and parties as needed.

10.

Assists in storing incoming food and supplies as assigned.

11.

Attends and participates in training, in-services, and staff meetings.

12.

Performs other duties as assigned

Qualification

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.

Ability to read and follow recipes.

Ability to effectively present information and respond to questions from managers and employees.

Mathematical Skills

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

Reasoning Ability

Ability to solve practical problems.

Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Certificates, Licenses, Registrations

Must obtain and maintain ServSafe Certificate.

Knowledge and experience with PCC preferred.

Must remain in good standing with the Department of Public Health.

Physical Demands

The essential functions of this position require the following physical abilities: Standing and /or walking very frequently.

Sitting occasionally.

Reaching with hands and arms frequently, pushing/pulling very frequently.

Talking and /or hearing very frequently.

Tasting and /or smelling very frequently.

Lifting up to 50 pounds frequently.

Climbing, balancing, stooping, kneeling, crouching or crawling occasionally.

Close, dista...