Dietary Cook

Competitive Salary (RECENT INCREASE IN BASE PAY) and benefits package:Major medical insuranceDental and vision insurance Voluntary and Company paid life insurance Short term disability insurance 401(k) retirement savings planPOSITION SUMMARYThe Cook prepares large quantities of quality meals for residents in accordance with all laws, regulations, and company standards. Reports to Director of Food and Nutrition Services.ESSENTIAL FUNCTIONSMust possess the ability to make independent decisions when circumstances warrant such actionMust have the ability to implement and interpret the programs, goals, objectives, policies and procedures of dietary servicesMust understand and follow company policies including harassment and complaint procedureMust be able to read, write, speak and understand the English languageMust be able to assist in the evacuation of residentsMust be able to prepare meals that are palatable, appetizing in appearance, and appropriate for each residentMust be knowledgeable on ordered diets (i.e., NCS, NAS, 1800 ADA) as well as food consistencyMust be able to ensure food and supplies for next meal are readily availableMust practice dependable, regular attendanceMust be able to concentrate and use reasoning skills and good judgmentMust be able to communicate and function in an interdisciplinary teamMust be able to sit, stand, bend, lift, push, pull, stoop, walk, and move intermittently during working hoursMust be able to clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operationMust be able to cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be servedMust be able to clean, cut, and cook meat, fish, or poultryMust be able to monitor use of government food commodities to ensure that proper procedures are followedMust be able to wash pots, pans, dishes, utensils, and other cooking equipmentMust be able to compile and maintain records of food use and expendituresMust be able to direct activities of one or more workers who assist in preparing and serving mealsMust be able to bake breads, rolls, and other pastriesMust be able to take inventory of supplies and equipmentPOSITION QUALIFICATIONSAccountability - Ability to accept responsibility and account for his/her actionsAccuracy - Ability to perform work accurately and thoroughlyAdaptability - Ability to adapt to change in the workplaceCustomer Oriented - Ability to take care of the customers' needs while following company proceduresDetail Oriented - Ability to pay attention to the minute details of a project or taskJudgment - The ability to formulate a sound decision using the available informationOrganized - Possessing the trait of being organized or following a systematic method of performing a taskReliability - The trait of being dependable and trustworthyResponsible - Ability to be held accountable or answerable for one's conductSafety Awareness - Ability to identify and correct conditions that affect employee safetyEnergetic - Ability to work at a sustained pace and produce quality workCommunication, Oral - Ability to communicate effectively with others using the spoken wordWorking Under Pressure - Ability to complete assigned tasks under stressful situations