Food Service Cook                                 

Reports to:  Facility Food Service Director

QUALIFICATION STANDARDS:

1. Knowledge, Skills and Abilities:  Demonstrate skill, knowledge, and abilities to prepare quality food in accordance with current applicable state and local standards, as well as established policies and procedures of facilities operated by National Health Management.  Assure that quality food service is provided at all times.
2. Education:  High school graduate or GED preferred.
3. Experience:  Previous experience in institutional cooking.
4. Certificate/Licenses:  None.

 
EQUIPMENT TO OPERATE TO PERFORM ESSENTIAL FUNCTIONS:

1. All kitchen equipment
2. Telephone

RESPONSIBILITIES:  Responsible for preparation, cooking and serving of all foods in accordance with sanitary regulations and standards of this facility.  Direct and supervise all dietary employees.

ESSENTIAL JOB FUNCTIONS:  The employee must be able to perform these essential functions with or without a reasonable accommodation by the employer, without posing a direct threat to himself/herself or to others.  (This list may not include all of the duties.)

• Prepare food in accordance with sanitary regulations as well as our established policies and procedures.
• Review menus prior to preparation of food and prepare and serve meals that are appetizing in appearance, and in accordance with planned menus.
• Assist in ordering and purchasing of food and food service supplies in accordance with the menus.
• Develop and maintain a good working rapport with intra-department personnel as well as other departments within the facility to ensure that food services meets the needs of the residents.
• Assure that department policies and procedures are followed by personnel, residents, visitors and family members as necessary.
• Participate in programs designed for in-service education and orientation classes for newly assigned department personnel.
• Maintain the food service department in a safe and sanitary manner.
• Encourage and maintain an atmosphere of warmth, personal interest and positive attitude, as well as a calm environment throughout the department.
• Assure that safety regulations are followed at all times by all personnel.
• Meet with food service personnel as necessary to assist in identifying and correcting problem areas and/or improvement of services.
• Review the dietary requirements of each resident admitted to the facility on an on-going basis, and assist in planning for the resident’s prescribed diet plan.
• Assure that a stock level of staple and non-staple food service supplies are maintained at adequate levels at all times.
• Maintain CONFIDENTIALITY of all pertinent resident information to assure resident rights are protected.
• Review complaints and make necessary oral/written reports as necessary.
• Make only authorized food substations.
• Assist in inventory and storing food and food supplies.
• Assist in direct daily or scheduled cleaning duties.
• Maintain portion control within food service delivery.
• Recommend the supply needs of the department to the supervisor.
• Maintain equipment in proper working order in accordance with preventative maintenance program and document all hazardous equipment and conditions.
• Report all accidents/incidents immediately.  Fill out and file reports as directed.
• Develop and maintain a file of tested standard recipes.
• Move heavy boxes and pots.
• Responsible for care and cleanliness of equipment including slicing machine, blender, grill, deep fat fryer, steam kettle, steamer, mixer, stove, steam tables and all other related equipment.
• Responsible for correct storage of food and seeing that all leftovers are covered, labeled and dated.
• Perform other duties as required and be available for night, weekend and holiday work as scheduled; accept on-call duty when necessary.
• Responsible for supervision of Dietary Aides and all other related Dietary duties.
• Attend in-service meetings when required.