Cook

QUALIFICATIONS :

Licensing/Certification : N/A

Education: Must be able to read, write, speak and follow oral and written directions.

Experience: Some kitchen experience preferred. On-the-job training will be provided with close supervision.

SPECIAL DEMANDS :

You must have a genuine interest in working with geriatrics residents. Have a willingness to perform routine, repetitive tasks on a continuous basis, and perform tasks despite frequent interruptions. Must be able to stand and walk most of the tour of duty. Must be able to bend, stoop, reach for, lift and carry food and kitchen equipment. Must taste and smell food to determine quality and palatability. Must utilize hand dexterity to prepare food and have some initiative. Must wear clean hairnets and closed-toe shoes and keep hands and fingernails clean at all times.

JOB KNOWLEDGE :

Must have some knowledge in food preparation, cleaning various types of surfaces and some knowledge of various tasks performed in a kitchen. Must be able to cook a variety of foods in large quantities and be familiar with seasoning requirements and cooking time involved. Must have some knowledge of cooking various meats and know names and contents of various types of dishes. Must be able to make simple estimates relative to quantities of food required.

DUTIES AND RESPONSIBILITIES :

1. Prepares, seasons and cooks meats, fish, fowl, vegetables, soups, salads, desserts and pastries according to established recipes and follows the menu, which has been prepared by the dietitian.

2. Keeps work area clean and washes pots and pans.

3. Serves trays according to diet of residents.

4. Handles and prepares food in accordance with sanitary regulations.

5. Executes duties under direction and supervision and helps maintain the dietary department in a clean and sanitary condition according to assignment.

6. Takes an interest in providing adequate nutritional care for the residents.

7. Ability to work cooperatively with associates.

8. Involved in setting up meals and preparing food of high quality in specified amount.

9. Serving an attractive and appetizing meal.

10. Utilizing leftovers.

11. Monitor temperatures.

OTHER WORK VARIABLES:

Working Hours:

Day Shift: The Day Cook is responsible for the preparation of breakfast and lunch, following the menu prepared and posted to be served by the Dietary Manager and Dietitian. The Day Cook is in charge of the kitchen operation until such time as the Evening Cook takes over. Being in charge requires that he or she is responsible, not only for preparing the two meals, but also in maintaining a sanitary and safe condition in the kitchen, preparing and serving snacks as required and making coffee. Other duties as assigned. Hours will be assigned by Supervisor.

Evening Shift: The Evening Cook will assist the Day Cook in the preparation of the noon meal and other duties as assigned toward meal service. The Evening Cook will see that garbage is removed and floors are clean. The Evening Cook will assist in cleaning kitchen equipment, such as utensils, service dishes, refrigerator, stove, etc. This person will prepare the evening meal being certain the kitchen is in top order after the evening meal is completed. It will bet he Evening Cook's duty to assemble or prepare foods as needed for parties or others recreational activities. Hours will be assigned by Supervisor.

Relief Cook: This person will replace the Day Cook and Evening Cook on their days off and will follow the routine set forth for the person being relieved.

Other: The Day Cook, Evening Cook and Relief Cook will cooperate in all activities of the dietary department and work under supervision of other personnel.

•This description is not intended to be all-inclusive. Employees will also perform other reasonable job duties as assigned by their supervisor/administrator.

•Management reserves the right to change job responsibilities, duties and hours as needed.

•This document is for management communications only and not a written or implied contract of employment.

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