Call-In Cook Relief

SPECIFIC JOB DUTIES AND FUNCTIONS:

1. 1. Prepares all general and modified diet entrees and accompaniments for residents, staff and visitors in accordance with planned menus or as requested.
   2. Closely reviews resident, staff and catering menus and revises applicable work sheets to accurately ascertain type and quantity of food supply required for production.
   3. Performs variety of cooking and baking techniques and procedures, to include, but not limited to, wet or dry roasting; broiling; simmering; stir-frying; clarifying; stirring; blending; folding; mixing; baking; and steaming.
   4. Operates and performs proper and timely user maintenance on all food preparation equipment used.
   5. Ensure accurate portioning for foods according to standard.
   6. Alerts Lead Cook and Food Services Coordinator to problems, needs, and complaints, concerning resident's needs, equipment, food supply; sanitation; and safety.
   7. Appropriately serves meals according to standards to residents; staff; and visitors.
   8. Stores foods properly and in accordance with federal and state regulations.
   9. As requested; prepares ethnic meal items or special requests for resident service, incorporating necessary dietary restrictions, as appropriate.
   10. As directed, assists Lead Cook in performance of monthly inventory and in ordering.
   11. Accepts and verifies deliveries, checking items received against invoice, ensuring quality and good condition of items.
   12. Assist with inventory management/cost containment by appropriate use and storage of food/supplies/chemicals.
   13. Maintains safe environment and follows established safety regulations, sanitation procedures, and established Infection Control and Universal Precaution Procedures when performing daily tasks.
   14. Recognizes unsafe/unsanitary (or potential for) conditions and correct situation. Reports situation if unable to ensure correction.
   15. Executes emergency procedures (Fire Drill, Disaster Drill, etc.) appropriately and safely.
   16. Communicates with dietician regarding problems, requests, changes, and follows through using established procedures. Process and follows up with kitchen staff.
   17. Does floor rounds to ensure satisfaction with food and service. Handles problems immediately. Oversees accuracy of trays and compliance to regulatory requirements.
   18. Ensures proper monitoring of food quality, temperature and accuracy. Corrects deficiencies. Detects and reports spoiled or unattractive food supplies.
   19. Ensures accurate recording of statistics to maintain integrity of production safety and security of department and facility.
   20. Accurately completes department opening and closing procedures to ensure safety and security of department and facility.
   21. Maintains established policies and procedures, standards and practices in food preparation to achieve department objective of high quality nutritional meals.
   22. Assist in evaluating food preparation and effect of recommended changes to improve operations. Assists in maintaining established department policies, procedures, objectives for quality assurance, safety and infection control.

QUALIFICATIONS / REQUIREMENTS:

• Completion of 2-year culinary arts program; Culinary Arts Degree preferred.
• Two (2) years experience as cook.
• One (1) year experience in skilled nursing or medical facility preferred.
• High school diploma or equivalent. Satisfactory completion of State Department of Health Food Safety Certification Course.

WORK HOURS:

Varies per status. Eight (8) hour shifts, weekdays, weekends, and holidays according to unit staffing needs. Overtime may be required, as well as rotation on weekends and other shifts as necessary.