Cook

Position Title: Cook Occupational Exposure: Category III Department: Dietary Reports To: Food Service Director Position Summary: The Cook is responsible for preparing and cooking a wide variety of food for customers, employee and visitors.
He/she prepares food according to recipes and plans cooking schedules to meet mealtime schedules.
In addition, the Cook performs related duties in cleaning duties, as assigned.
Responsibilities/Accountabilities: 1.
Handles and prepares food in accordance with sanitary regulations; 2.
Prepares palatable and appetizing meals, as prescribed for the customers by the attending physician; 3.
Meets required meal schedules; 4.
Takes necessary measures to avoid food waste; 5.
Properly cares for dietary equipment and production sheets; 6.
Follows menus and special diet instructions; 7.
Communicates freely with the Food Service Director 8.
Cooperates with other dietary staff and center personnel; 9.
Puts Customer Service First: Ensures that customers and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals’ needs and rights; 10.
Performs other duties as requested.
Specific Educational/Vocational Requirements: 1.
Ability to read, write, speak and follow written and oral directions in the English language.
2.
High School diploma or equivalent.
3.
Experience in institutional food handling is preferred.
4.
Licensure/Certifications: Active Approved ANSI accredited/ Serv Safe certificate.
Job Skills: 1.
Considerable knowledge of volume food production methods and techniques.
2.
Considerable knowledge of sanitation regulations and practices as applied to institutional kitchen and related areas.
3.
Ability to make simple arithmetical calculations.
4.
Ability to solve operational problems in absence of Food Service Manager and Assistant Food Service Manager.
5.
Some knowledge of dietetic principles.