Cook
Essential Duties and Responsibilities
• Prepare scheduled meals from pre-planned menus according to prescribed standards, following standardized recipes and diet manual guidelines, using standardized portions, and making substitutions only with approval.
• Accurately prepare and serve food for modified and therapeutic diets.
• Check and record food temperatures at each meal.
• Perform clean-up duties as needed during and after each meal service.
• Use equipment and materials safely and follow correct operating and cleaning procedures.
• Follow cleaning schedules and sanitation checklists.
• Check and record freezer, refrigerator, dish machine, and dry storage temperatures.
• Perform routine recordkeeping duties to assist with compilation of department reports.
• Report all supply and maintenance needs to Dining Service Director.
• Oversee and direct the duties of other Dining Services staff in the absence of Dining Service Director.
• Attend mandatory meetings as scheduled by Executive Director.
• Maintain confidentiality of resident, community, employee, and company information.
• Maintain working knowledge of fire and disaster plans and responsibilities under emergency conditions.
• Perform other duties as assigned.
Supervisory Responsibilities
This position does not have direct supervisory responsibilities, but serves as a delegate supervisor in the absence of the Director of Dining Services.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Must satisfy all state health, licensure/certification, and background requirements.
Education/Experience: Must have a high school diploma or equivalent plus 3 years of experience as a cook preparing meals for a large group on a regular basis, or equivalent combination of education and experience. Must be experienced in operation of common commercial kitchen equipment such as commercial steamer, convection oven, standard gas or electric range and grill, meat slicer, mixer/grinder, commercial dishwasher, cooking utensils, etc.
Certificates and Licenses: Must have food handler’s permit and complete any additional training or certification requirements mandated by the state of employment.
Communication Skills: Receive and carry out verbal or written instruction. Communicate effectively in person, over the phone, or via email with customers and co-workers. Make group presentations to share information or explain policies and procedures.
Organization/Self-Management Skills: Perform repetitive work according to set procedures, with occasional distractions and interruptions. Must be able to recognize a problem and identify when it should be escalated to an appropriate team member.
Computer Skills: May require proficiency with computers to participate in training and other assigned tasks such as online food and supply orders and communication via messaging services.
Physical Demands and Work Environment
The Physical Demands and Work Environment described below represent the activities and surroundings of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands
Constantly stands and frequently walks for up to and exceeding one hour at a time. Frequently moves items weighing up to 10 pounds, and occasionally up to 50 pounds. Cooking duties require those in this position to frequently twist and rotate head, neck, and torso and reach high or low with arms and hands. Must be able to read recipes and other instructions and detect audible alarms, bells, and signals related to food preparation and safety. Occasionally requires the ability to bend, stoop, kneel, crouch, and/or climb step ladders and/or stairs.
Work Environment
This position is situated in a commercial kitchen with a moderate to high noise level. Kitchen workers are frequently exposed to extreme cold from freezers and extreme heat from ovens, stoves, and grills, as well as hazardous equipment and contaminants such as raw meat and poultry products and cleaning chemicals. In certain circumstances, a staff member may be exposed to communicable diseases and infections, other biological hazards, and various drugs and chemicals. Due to these potential hazardous exposures, you may be required to wear Personal Protective Equipment (PPE) in addition to universal precautions. PPE could include, but is not limited to, gloves, gowns, masks, respirators, and goggles.
Essential Duties and Responsibilities
• Prepare scheduled meals from pre-planned menus according to prescribed standards, following standardized recipes and diet manual guidelines, using standardized portions, and making substitutions only with approval.
• Accurately prepare and serve food for modified and therapeutic diets.
• Check and record food temperatures at each meal.
• Perform clean-up duties as needed during and after each meal service.
• Use equipment and materials safely and follow correct operating and cleaning procedures.
• Follow cleaning schedules and sanitation checklists.
• Check and record freezer, refrigerator, dish machine, and dry storage temperatures.
• Perform routine recordkeeping duties to assist with compilation of department reports.
• Report all supply and maintenance needs to Dining Service Director.
• Oversee and direct the duties of other Dining Services staff in the absence of Dining Service Director.
• Attend mandatory meetings as scheduled by Executive Director.
• Maintain confidentiality of resident, community, employee, and company information.
• Maintain working knowledge of fire and disaster plans and responsibilities under emergency conditions.
• Perform other duties as assigned.
Supervisory Responsibilities
This position does not have direct supervisory responsibilities, but serves as a delegate supervisor in the absence of the Director of Dining Services.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Must satisfy all state health, licensure/certification, and background requirements.
Education/Experience: Must have a high school diploma or equivalent plus 3 years of experience as a cook preparing meals for a large group on a regular basis, or equivalent combination of education and experience. Must be experienced in operation of common commercial kitchen equipment such as commercial steamer, convection oven, standard gas or electric range and grill, meat slicer, mixer/grinder, commercial dishwasher, cooking utensils, etc.
Certificates and Licenses: Must have food handler’s permit and complete any additional training or certification requirements mandated by the state of employment.
Communication Skills: Receive and carry out verbal or written instruction. Communicate effectively in person, over the phone, or via email with customers and co-workers. Make group presentations to share information or explain policies and procedures.
Organization/Self-Management Skills: Perform repetitive work according to set procedures, with occasional distractions and interruptions. Must be able to recognize a problem and identify when it should be escalated to an appropriate team member.
Computer Skills: May require proficiency with computers to participate in training and other assigned tasks such as online food and supply orders and communication via messaging services.
Physical Demands and Work Environment
The Physical Demands and Work Environment described below represent the activities and surroundings of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands
Constantly stands and frequently walks for up to and exceeding one hour at a time. Frequently moves items weighing up to 10 pounds, and occasionally up to 50 pounds. Cooking duties require those in this position to frequently twist and rotate head, neck, and torso and reach high or low with arms and hands. Must be able to read recipes and other instructions and detect audible alarms, bells, and signals related to food preparation and safety. Occasionally requires the ability to bend, stoop, kneel, crouch, and/or climb step ladders and/or stairs.
Work Environment
This position is situated in a commercial kitchen with a moderate to high noise level. Kitchen workers are frequently exposed to extreme cold from freezers and extreme heat from ovens, stoves, and grills, as well as hazardous equipment and contaminants such as raw meat and poultry products and cleaning chemicals. In certain circumstances, a staff member may be exposed to communicable diseases and infections, other biological hazards, and various drugs and chemicals. Due to these potential hazardous exposures, you may be required to wear Personal Protective Equipment (PPE) in addition to universal precautions. PPE could include, but is not limited to, gloves, gowns, masks, respirators, and goggles.