Cook

Overview:

Prepares and serves meals according to cycle’s menu, monitor methods of food handling, preparing, meal service and equipment cleaning. This position reports directly to the Director of

Dining Services.

Duties:

• Coordinates food preparation and meal service

• Plan and initiate cooking schedule for food preparation to meet meal schedule

• Prepare, season, cook and serve for assigned meal; ensure appropriate portioned servings according to portion control standards

• Prepare nutritional snacks for clients as directed by the Director of Dining Services

• Taste and smell prepared food to determine quality and palatability

• Monitor temperature of hot and cold foods through food preparation and service to ensure the established temperature goals are met prior to steam table transfer and maintained

throughout meal service.

• In the absence of the Director of Dining Services, checks and inspects food products and supplies as delivered.

• Supervise and assist in storage of supplies and food products

• Determine amount and type of food and supplies as required for daily menus

• Notify Director of Dining Services of food, supplies or equipment needs. Report equipment breakdowns and unsafe conditions to the Director of Dining Services

• Supervise dietary staff in the absence of Director of Dining Services

• Clean equipment and work areas as assigned by the Director of Dining Services

• Be knowledgeable of Federal, State, and facility’s rules, regulations, policies and procedures

• Attend in-service educational programs

• Follow defined safety codes while performing all duties

• Understand facilities fire and disaster plans; follow established procedures during drills and actual emergencies

• Perform other department duties assigned by the Director of Dining Services

Qualifications:

-High school diploma or equivalent

-Minimum of one-year food service experience in a health care dietary setting.

-ServSafe certified

-Ability to work flexible schedule

Physical requirements:

Standing and walking continuously throughout the working day. Reaches, stoops, bends, lifts, carries and manipulates various food products, dietary supplies and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Taste and smell discrimination in determining nutritional quality and palatability of foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, range, dish-washing machines, and steam tables. Must be able to lift and/or carry 50 to 75 pounds.