SUMMARY:

The Cook prepares palatable and proper-portioned food for all residents and guests in accordance with production sheets, standardized recipes, preparation methods, portion control, time schedules and sanitary standards as well as serving procedures.

Essential Functions:

This summarizes the major essential duties and responsibilities regularly performed and assigned to this position. Listed are these duties in descending order of importance and are as clear and specific as possible

The Cook is responsible for the preparation of food items on the menus for the residents, guests, and personnel according to the Food Production sheets; following modified diets in accordance with diet spread as approved by the Consulting Dietician.

Serves food from the production line during meal periods. Follows serving size standards and presentation guidelines.

Is responsible for keeping workstation cleaned and sanitized. May be assigned other cleaning duties as necessary.

Is responsible for properly storing food orders and other supplies. Responsible for properly storing and labeling prepared foods.

May be asked to perform utility related tasks in the absence of staff.

Attends in-service training sessions together with co-workers to keep abreast of current knowledge in the field of nutrition and dietary needs.

Qualifications:

High school graduate or equivalent preferred, but not necessary.

Must be able to read, write and follow written and verbal directions, and

He/she should have the ability to follow diet instructions and menus, know basic methods of preparing food in quantities, and are familiar with seasoning requirements.

Must have a general knowledge of routine diets or where to find needed information.

Must know how to operate kitchen equipment and use utensils to greatest advantage.