The Cook is responsible for the preparation and serving of the residents’ meals using proper food handling techniques. In the absence of the Food Service Manager, the cook on duty IS the person in charge of the department.

1. The Cook is responsible for the preparation of the meal according to the menu and census.
2. The Cook is responsible for the supervision of dietary aides in the absence of the Food Service Manager.
3. The Cook is responsible for the set-up of paper work for new residents in Manager’s absence.

Must be able to read, write and follow oral and written instructions.

1. Six months experience preferable in institutional food preparation or related field.
2. Physically able to carry out duties of the Cook (must be able to lift 25 pounds).
3. Knowledge of and ability to use Food Service equipment.
4. Knowledge of quality food preparation and food service.
5. Has appropriate health certificate as required by local, state and federal health departments.
6. Adheres to all company policies and performs tasks in a timely and efficient manner consistent with stated objectives.
7. Must have a pre-employment and an annual Tuberculosis screening examination.

1. Follows menus and recipes to prepare foods.
2. Maintains a serving time as established by Food Service Manager.
3. Maintains sanitary conditions in all food preparation and serving areas.
4. Cleans assigned Food Service equipment on a scheduled basis.
5. Prepares food in advance for the weeks’ menu as assigned by the Food Service Manager.
6. Maintains records of meals served; reports to Food Service Manager.
7. Reports any equipment problems to Food Service Manager.
8. Maintains records for food and supplies used; submits to Food Service Manger.
9. Supervises Food Service personnel in the absence of the Food Service Manager.
10. Communicates needs and recommended changes, which will better the department to the Food Service Manager.
11. Attends in-service programs as scheduled by Food Service Manager.
12. Communicates status of recipes and menus with Food Service peers for coordinated food preparation.
13. Keeps open lines of communication with other department members.
14. Performs other tasks as assigned.
15. Attends required staffing-services, meetings, orientation, and continuing education activities as required.
16. Is aware of and adheres to Patient’s Bill of Rights and confidentiality of patient information including HIPAA regulations.
17. Interacts with patients and family members. co-workers, clinical and ancillary staff in a non-judgmental,supportive and calm manner.
18. Is aware of Patient Abuse Reporting Law.
19. Participates as assigned in the orientation of new staff and demonstrates a positive, helpful and enthusiastic attitude.