Cook

Principal Responsibilities

• Prepares meal items according to planned menus and standardized recipes; refers to supervisor or dietitian the need

for menu changes.

• Reviews menus, resident census information, production guides and pre-prep sheets to determine type and quantities

of food to be prepared.

• Prepares food according to safe food handling guidelines per company policy and procedure and state and federal

codes and regulations;

• Assists with food ordering, storage and preparation as designated by the supervisor; Prepares food in a timely manner

to preserve food quality and serve meal on time.

• Maintains standards for food preparation and quality of food service; uses nutritionally equivalent substitutes when

required; Follows standardized recipes.

• Operates a variety of kitchen utensils and equipment such as blenders, mixer, food slicer, steamer, food processor,

convention oven, range and tilt skillet; Bakes, roasts, broils, and steams food items to prepare for consumption

• Prepares consistency modified and diet foods appropriately; Prepares and assists with special function meals.

• Completes pre-preparation as needed or assigned including washing, peeling and cutting vegetables and fruits to

prepare for use; Slices meat and measures or weighs for menu compliance and nutrition accuracy.

• Prepares and serves food attractively using gravies, sauces and garnishes as on menu; Tests and observes food by

tasting for palatability.

• Monitors and records food temperatures prior to meal service.

• Makes and records menu changes under the direction of the supervisor; Uses nutrition equivalent substitutes when

required and refers to supervisor or registered dietitian for approval.

• Uses proper hand washing techniques; Thaws foods appropriately; Stores food using correct packaging and labeling;

Uses gloves appropriately and changes when required; Checks refrigerators and freezers for correct temperatures.

• Follows the cleaning schedule; Cleans the equipment and work area after each use; Sweeps and mops kitchen floors

when assigned; Takes trash to dumpster if assigned; Washes pots and pans when assigned.

• Assumes responsibility for meeting meal schedules.

• In the absence of the Dietary Manager, Dietary Aide is accountable to the Cook.

• Other duties, responsibilities and activities may change or assigned at any time with or without notice.