Dietary Cook

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The Cook is responsible for preparing and cooking a wide variety of

foods for residents/patients, employees and visitors. He/she prepares

food according to menus and recipes and plans cooking schedules to meet

mealtime schedules. In addition, the Cook performs related duties and

cleaning duties, as assigned. The Cook directs other Food and Nutrition

Services employees in the absence of the Food Service Director and the

Assistant Food Service Director/Chef Manager.

**RESPONSIBILITIES/ACCOUNTABILITIES:**

1\. Puts customer service first. Ensures that residents/patients and

families receive the highest quality of service in a caring and

compassionate atmosphere which recognizes the individuals\' needs and

rights. Maintains resident/patient confidentiality;

2\. Prepares palatable and appetizing meals/foods for the

residents/patients, guests and employees and ensures satisfaction;

3\. Follows menus, recipes and menu systems to prepare and serve meals,

snacks and nourishments in accordance to prescribed resident/patient

diets and requests. Take necessary measures to avoid food waste;

4\. Serves meals/foods in various dining locations, including

demonstration cooking and pointof -service made to order foods as

requested;

5\. Meets established meal time schedules for all dining locations;

6\. Handles and prepares food in a safe and sanitary manner at all

times. Properly labels, dates and stores foods. Monitors food

temperatures and acts on temperatures that fall outside of appropriate

ranges;

7\. Sets-up, cleans-up and properly stores foods and supplies needed for

meal service;

8\. Maintains clean, organized and sanitary work areas. Performs

after-use and scheduled cleaning of surfaces and equipment in accordance

with established policies and cleaning procedures;

9\. Operates equipment in a safe manner, observes temperatures of

refrigeration units and reports malfunctioning equipment to supervisor;

10\. Communicates freely with the Food Service Director, Assistant Food

Service Director/Chef Manager;

11\. Adheres to Food and Nutrition Services policies and procedures;

12\. Concerns his/herself with the safety of all residents/patients in

order to minimize the potential for fire and accidents. Also, ensures

that the center adheres to the legal, safety, health, fire and

sanitation codes by being familiar with his/her role in carrying out the

center\'s fire, safety and disaster plans and by being familiar with

current MSDS;

13\. Performs other duties as assigned by supervisor.