POSITION SUMMARY
The Cook prepares palatable, nourishing, well-balanced meals to meet the daily nutritional and special
dietary needs for each resident.
SUPERVISORY RESPONSIBILITIES
• In the absence of the Chef and/or Dietary Manager, supervises dietary department employees.
• Carries out supervisory responsibilities in accordance with the organizational policies and
applicable laws.
• Supervisory responsibilities include assisting the Chef and/or Dietary Manager in the following
areas;
o Planning, assigning, and directing work
o Preparing work assignment sheets
o Receiving calls and finding replacements for absent staff
o Transferring employees among kitchens/dining areas as needed
o Scheduling and adjusting lunch and rest breaks
o Receiving and resolving employee complaints
o Determines rotation of employees kitchen/dining areas of facility
o Monitors and corrects job performance of employees
• Uses independent judgment and discretion on behalf of the organization in the performance of
these duties.
QUALIFICATIONS
Education and/or Experience:
• High School diploma or equivalent preferred.
• One year experience as a cook in an institutional food service setting preferred.
Certificates, Licenses, Registrations:
• None
Minimum Qualifications:
• Freedom from use of and effects of use drugs and alcohol in the workplace.
• Meets state and federal criminal background check requirements.
ESSENTIAL FUNCTIONS AND REPONSIBILITIES
To perform this job successfully, an individual must be able to perform each key function satisfactorily.
Reasonable accommodations may be made to enable individuals with disabilities to perform the key
functions.
• Handles and stores all food according to facility procedures and safe food handling guidelines.
• Follows standardized recipes.
• Prepare foods that correspond to the menu cycles developed by Registered Dietitians.
Cook
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• Cooks or prepares palatable, attractive and nutritionally adequate meals in quantities that are
served at the proper temperatures and within the appropriate time frames.
• Uses food supplies and equipment in an efficient and economic manner to prevent waste.
• Prepares and maintains a supply of food alternates to accommodate resident choices and refusals
of food served.
• Supervises kitchen staff with regard to food storage, food preparation, tray assembly, and
cleaning.
• Operates institutional food preparation equipment according to manufacturer and supervisory
direction. Follows proper cleaning and preventative maintenance schedules.
• Inspects trays following meal service to monitor resident acceptance of menu items. Reports
findings to Dietary Manager.
• Handles, stores and disposes of raw and prepared food items in accordance with company and
facility procedures and in compliance with state and federal regulations.
• Maintains food service equipment in clean and safe condition at all times according to facility
procedures. Reports all equipment problems to supervisor promptly.
• Maintains food service work spaces in clean and safe condition at all times according to facility
procedures. Cleans workspaces and cooking and serving equipment according to department
procedures.
• Reports any signs of rodent or pests to supervisor immediately.
• Communicates with supervisor throughout shift to maximize resident satisfaction.
• Assists the Dietary Manager with stat inspection preparation. Attends survey training and
interacts with surveyors as instructed.
• Attends in-service education programs as assigned. Applies knowledge to job.
• Interprets Company policy and makes decisions based on the application of those policies where
applicable.
• Exercise unimpaired judgment in the interest of the Company.
• Performs other duties as assigned
LANGUAGE SKILLS
Must be able to speak and write in the English language in an understandable manner. Must be able to
express self adequately in written and oral communication and to communicate effectively with
supervisor, staff members, residents and their family members.
