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Cook

Job Summary
Prepare palatable, nourishing, well-balanced meals to meet the daily nutritional and special dietary needs for each resident.
Qualifications:
High School diploma or equivalent preferred. One year experience as a cook in an institutional food service setting preferred.
ServSafe Certified (3 months from time Job Description Signed).
Basic understanding of nutrition and therapeutic diets
Excellent interpersonal, organization and communication skills.
Understanding of person centered care.
Working knowledge of personal computer and software applications used in job functions, (word processing, graphics, databases, spreadsheets, etc.)
Strong organizational and analytical skills; oral and written communication skills.
Working knowledge and ability to apply professional standards of practice in job situations.
Essential Functions and ResponsibilitiesCare and Services:
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.
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.


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