COOK A

POSITION TITLE: Cook

DEPARTMENT: Dietary/Food Services

EMPLOYEE REPORTS TO: Food Service Manager/Dietitian

SUPERVISES: N/A

FLSA STATUS: Non-Exempt

EMPLOYMENT STATUS: Full-time, Part Time, or Per Diem

DESCRIPTION OF POSITION

This job description is a record of the essential functions of the listed job. The job description provides the employee, CEO, Human Resources, applicants and other agencies with a clear understanding of the job, where it fits into the organization, and the skill and work requirements in relation to other jobs. Jobs are always changing to some degree and the existence of the approved job description is not intended to limit normal change and growth. The facility will make reasonable accommodations to otherwise qualified individuals who are capable of performing the essential functions of the job with or without reasonable accommodation.

POPULATION SERVED

The position does not involve direct patient care for a population of patients ages 18 and older. Age specific experience and/or special training and/or expertise are not required to serve this population.

PURPOSE (General Description)

Cook is responsible for the following:

1. Review menu and patients diet plan to determine what ingredients will be required
2. Prepare food items by cutting, chopping, marinating, cubing and purée meats, vegetables and fruits.
3. Make menu items according to specified recipes, making sure that the right amount of seasoning is used.
4. Cook nutritious meals, according to standardized protocols, ensuring that cleanliness is given the highest priority.
5. Perform portioning activities on trays, by following set of instructions, on a per patient basis.
6. Oversee the cleanliness and sanitation of kitchen areas such as counters, floors and walls.
7. Perform predictive and regular cleaning and upkeep on kitchen appliances such as stoves, ovens, grills, fridges and freezers.
8. Timely preform food rotation activities so that food spoilage is kept in check