Position: Cook

JOB SUMMARY:

The primary purpose of this position is to prepare food in accordance with current applicable federal, state, and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Dietitian and/or Director of Food Services, to assure that quality food service is provided at all times.

MAJOR DUTIES AND RESPONSIBILITIES: include, but are not limited to

• Review menus prior to preparation of food.
• Assist in developing, implementing and coordinating department policies and procedures, food service manuals, job descriptions, etc.
• Interpret department policies and procedures to personnel, residents, visitors, family members, etc., as necessary.
• Assist in planning regular and special diet menus as prescribed by the attending physician. Assure that food is available for preparation by cooks.
• Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Director of Food Services as required.
• Coordinate food services with other departments as necessary.
• Work with the facility’s dietitian as necessary and implement recommended changes as required.
• Ensure that all food service procedures are followed in accordance with established policies.
• Meet with food services personnel, as necessary, to assist in identifying and correcting problem areas, and/or the improvement of services.
• Develop and maintain a good working rapport with inter-department personnel, as well as with other departments within the facility, to assure that food service can be properly maintained to meet the needs of the residents.
• Ensure that department personnel, residents, visitors, etc., follow established policies and procedures at all times.
• Prepare meals in accordance with planned menus.
• Prepare and serve meals that are palatable and appetizing in appearance.
• Assist in serving meals as necessary, and on a timely basis.
• Prepare food in accordance with sanitary regulations, as well as with our established policies and procedures.

QUALIFICATIONS:

Must possess, as a minimum, an 8th grade education. One (1) year dietary/food service experience in a hospital, nursing care facility, or other related medical facility preferred but not required. Must hold valid Serve Safe Certification.

KNOWLEDGE, SKILLS AND ABILITIES:

• Must be able to cook a variety of foods in large quantities.
• Must be able to read, write, speak, and understand the English language.
• Must possess the ability to make independent decisions when circumstances warrant such action.
• Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
• Must be knowledgeable of food service practices and procedures.