Cook

EARLY MORNING SHIFT OBJECTIVE Prepare food in accordance with prescribed resident diet specification, facility procedures, and dietary and sanitary regulations.
Will also provide quality food service in accordance with all State and Federal regulations under the supervision of the Dietary Director.
QUALIFICATIONS The requirements listed below are representative of the knowledge, skill, and/or ability required.
1.
High school graduate or equivalent related work experience.
2.
Caring person with a desire to work with the frail and elderly.
3.
Previous institutional dietary service experience preferred.
4.
Ability to read and understand procedures used for work assignments, instructions, recipe directions and diet order cards.
5.
Numerical ability for recipe preparation and proper measuring of cleaning agents and chemicals.
6.
Adequate strength, endurance and coordination to meet the strenuous physical demands of such responsibilities as preparing food items, carrying quantity foods, serving meals, handling soiled dishes, operating dietary equipment and cleaning assigned work areas.
7.
Coordination and dexterity for preparing food and operating dietary equipment safely.
8.
Ability to work in an area that is often very hot/cold.
9.
Ability to safely perform the essential functions of the job without harm to self or others.
10.
Ability to prioritize duties, understand and follow work assignments.
11.
Ability to work as part of a team.
12.
Ability to establish and maintain optimum rapport with residents, family members and regulatory agencies.
13.
Ability to utilize computers and other electronic devices for tasks such as timekeeping, in-servicing and documentation.
Cook 2 ESSENTIAL FUNCTIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
a.
Prepare and cook resident meals in quantities according to menu and number of persons served.
b.
Prepare meals according to proper methods and cooking temperatures for best utilization and yield of meats and other foods.
c.
Clean work area and equipment in accordance with sanitation requirements.
d.
Observe all foods prepared to confirm with recipes, and good taste and appetizing appearance.
e.
Consistently prepare meals on time so that serving schedules are met.
f.
Serve food according to dietary guidelines, checking each tray for completeness and accuracy.
g.
Monitor portion control guidelines for individual residents to prevent food waste.
h.
Prepare foods for facility personnel, families, visitors, and for special occasions and events as directed.
i.
Prepare and serve food and meals in accordance with planned menus, diet plans, recipes, portion, and temperature control procedures and facility policies.
j.
Understands and follows procedures related to all duties or special assignments as directed by the Director of Dietary.
k.
Attends required in-services and completes assigned on-line modules