1. Look through each patients’ diet plan, and determine what ingredients will be required.

1. Prepare food items by cutting, chopping, marinating, and cubing meats, vegetables, and fruits.

1. Prepares menu items according to specified recipes.

1. Cook nutritious meals, according to standardized protocols, ensuring that cleanliness is given the highest priority.

5. The Cook prepares and serves food including texture modified and therapeutic diets according to the facility menu.

6. Records and documents all items applicable for temperature check /hot and cold food and take appropriate action if temperature is out of range.

1. Perform portioning activities on trays or platters, by following set instructions, on a per-patient basis.

1. Oversee the cleanliness and sanitization of kitchen areas, such as counters, floors, and walls.

1. Perform routine cleaning on kitchen appliances such as stoves, ovens, grills, fridges, and freezers.

1. Timely perform food rotation activities so that food spoilage is kept in check.

11. Continuously cleans work area, food and cooking utensils, after, during and after cooking.

12. Checks the quality of raw or cooked food products to ensure that standards are met.

13. Assist in cafeteria service as needed

14. Any other duties assigned as needed to help drive our Mission and abide by our organizations values.