Cook - Part-time

• Job Title: Cook/Chef
• Department: Dietary
• Reports To: Dietary Director
• FLSA Status: Hourly

SUMMARY

Prepares and cooks nutritious meals, as determined by the daily menu, and any other special events. Maintains safe food storage practices. Responsible for the management of the Dietary Department in absence of the Dietitian. Ensures procedures and standards developed by the Dietitian and Administrator are followed.

Requirements

• ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
• Handles, prepares, and serves food in safe and sanitary manner.
• Assures meals are prepared and served on time at proper temperatures.
• Supervises Second Cook and Dietary Aides in food preparation; sanitation of equipment, dishes, floors, windows, etc, and follow policies and procedures.
• Assist Dietitian in planning for department improvements and changes.
• Maintain accurate and timely changes of resident diet change orders are received.
• Prepare food according to daily menu and standardized recipes in the correct and needed amounts for resident food service.
• Prepares food that is palatable and appetizing in appearance according to established menus and recipes.
• Practices proper portion control.
• Manages storage of perishable food and avoids waste.
• Obtains food items needed for daily menu preparation. Pulls meat, etc. from freezer as needed.
• Informs Dietitian of shortages or possible substitutions.
• Checks in deliveries from vendors if time allows.
• Utilizes kitchen equipment properly and cleans after each use.
• Cleans and sanitizes work area during food preparation and after each use.
• Works cooperatively with co-workers in dietary department and other departments.
• Abides by and assures compliance to all facility policies and procedures.
• Performs any other tasks as assigned by Dietitian.
• Complies with all State and Federal Rules and Regulations pertaining to dietary department.