Cook Summary: The Cook prepares and cooks meals for residents and maintains standards of kitchen cleanliness. Qualifications: To perform this job successfully each individual must be able to perform each essential duty satisfactorily • Six (6) months of related experience and/or training; or equivalent combination of education and experience. Position requires knowledge of special diets • State Food Certification required, if applicable • May require lifting or bending. Must be able to lift 25-35 pounds Language skills: • Ability to effectively communicate in English and understand and follow written and oral instructions • Ability to effectively present information in one-on-one and small group situations to residents, residents’ families and other employees of the company Essential Duties and Responsibilities: Other duties may be assigned • Prepares all food according to the menu in a safe, sanitary manner under the direction of the food service director • Insures proper preparation, portioning, and serving of foods according to standardized recipes • Prepares quality food products according to standardized recipes and menus • Prepares food in a timely manner at specified meal times • Assumes responsibility for total kitchen operations and handles all situations in the kitchen according to policy • Responds to resident issues or concerns that may occur in the dining room • Follows departmental procedures including sanitation, safety, and cleaning schedules • Follows proper cleaning procedures and storage of all dishes, utensils and cooking equipment • Insures all food in the refrigerator, freezer, and dry storage are labeled and dated • Oversees proper food handling and utilization of all foods to prevent contamination, increase quality and reduce cost • Suggests menu or recipe changes to utilize leftovers and other supplies • Cleans all food equipment, kitchen and food storage areas • Coordinates work of dining services aids • Efficiently uses time to complete assigned work Supervisory Responsibilities: • The cook may supervise the dining services aids if the food service director is not available Work Environment: • The employee is occasionally exposed to fumes and toxic or caustic chemicals.

The environment is characteristic of facility in which health care is provided to the frail elderly. The noise level is moderate.


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