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Position Summary
Under the direction of the Nutrition Services Director or Manager, the cook prepares all necessary menu items in accordance with established standards, serve the meal attractively and at proper temperature. Implements proper cleaning and food handling to ensure optimal infection control. Individual also assists in leading the dietary department to achieve results in providing excellent resident care and good customer relations. Assists dietary director and manager in strategic planning and problem solving. Monitors activities within dietary department to ensure compliance with state and federal guidelines.
Essential Functions
• Regular, punctual attendance.
• Reads menus, recipes, and reviews with the dietary manager all necessary steps in meal preparation.
• Prepares all necessary menu items in accordance with established standards.
• Determines quantity of all food needed in meal preparation.
• Follows recipes.
• Uses proper food preparation and handling techniques.
• Prepares substitute items to meet residents’ individual needs.
• Serves meal using portions listed on menu.
• Covers, dates, and labels all leftovers and stores properly.
• Follows established security routine.
• Uses proper infection control techniques and protective equipment as needed
• Performs all duties using proper safety techniques.
• Essential to attend and participate in in-service education opportunities.
• Supervises Nutrition Services staff in absence of Nutrition Services Manager or Director.
• Assists in helping with catering duties when needed, onsite or offsite.
Knowledge, Skills And Abilities
• High school diploma or equivalent preferred.
• Experience in Nutrition Services, large volume food preparation preferred, including therapeutic diets and service of food.
