Cook
: Job Details :

Primary ResponsibilitiesTo maintain high standards of quality food production and portion control by using standardized recipes.To assist with preparing food for residents and personnel.To provide appropriate quantities of food needed to meet menu requirements.Personnel Specifications

Must be able to work well independently. Must have strong organizational skills.Must be able to read and write, make simple calculations and follow oral and written directions.Must have formal on the job training in food preparation in cooking, in estimating quantities of food needed, and in principles and requirements of sanitation and safety in handling food and equipment.

Must be familiar with foods and preparation methods. Must know the proper methods and cooking temperatures for best utilization and yield of meats and other foods.Must be able to space and time the cooking of foods so that their nutritional quality, flavor, and appearance are preserved by not having to hold them too long before service.Must have knowledge of modified diets such as clear liquid, full liquid, low fat, calorie control, diabetic low sodium, dental, and dysphasia 1,2, & 3.

Performance Requirements

Properly greeting all residents, guests, staff

Adherence to all sanitation and food handling protocols.

Assist lead cook with food items needed on order.

Assist lead cook with supervision of all other kitchen staff.

Adherence to all safety policies and procedures

Maintenance of confidentiality of all pertinent resident information to assure residents' rights and employee confidentiality are protected

Assuring that all dining services protocols and procedures are followed in accordance with established policies

Prepares all starches, veggies, fruit garnishes, indicated on menus provided

Uses standardized recipes based on standard portion size

Prepares and serves food for campus special occasions as directed

Estimates food requirements and controls serving such as vegetables to maintain nutritional value

Controls serving size to prevent/eliminate waste and leftovers

Participates in the orientation of new prep cooks

Attendance and participation in in-service training programs

Reporting of all hazardous conditions or equipment

Reporting of all accidents or incidents

Prepare and maintain records, reports, and paperwork regarding Skilled Nursing Facilities and Assisted Living Facilities service operations

Attend meetings as necessary

Promote good interdepartmental relations

Works scheduled hours complying with attendance policies

Follows facility dress code requirements

To perform other duties and responsibilities as deemed appropriate by lead cook and management

Physical RequirementsMust be able to:

Stand and walk for long periods of time

Manually lift 30-50 pounds

QualificationsIndividuals must:

Have good communication skills

Be detail-oriented and be able to perform duties with great accuracy each day

Be able to work overtime, holiday, weekends, as assigned

Be able to interface with people at all levels and with residents in a positive and professional manner.

Position SpecificationsIndividuals must have:

Knowledge of sanitation, food borne illness, and cross-contamination policies and procedures

Full understanding of dining room operational procedures and etiquette

Full understanding of proper small wares handling

Full understanding of residents' rights

Full understanding of departmental policies and procedures

Pay is: $17-$23 per hour, DOE.