COOK

I. Primary Function

Under the supervision of the Chief Operating Officer, the Cook's primary role is to assure that five (5) nutritious breakfasts and lunches are served each week (Monday-Friday) to those residents that are either unfunded or are medically compromised and therefore unable to prepare their own meals. The Cook receives direction from the Medical Case Manager concerning the dietary requirements of medically compromised individuals and receives direction from the Residential Counselor concerning unfunded residents. In fulfilling this role, the Cook assures that the Texas Department of State Health Services, Division of Food and Drugs, health regulations in Rules on Food Service Sanitation are followed.

II. Duties and Responsibilities

1. Maintains list of residents who require food services and their special dietary requirements.
2. Prepares list of food and support items needed for meal preparation.
3. Maintains kitchen equipment, pantries, and kitchenware.
4. Attends weekly menu planning meetings.
5. Assists in maintaining office procedures and agency quality assurance and control.
6. Participates in on-going training and development as directed.
7. Attends meetings and performs other duties as required.
8. Agrees to participate in any and all Quality Management activities.

STANDARDS AND GUIDELINES

FOR FOOD SERVICE KITCHEN STAFF

Your first responsibility is to AIDS Services of Dallas. You are expected to be neat, clean, and well-groomed. There is a strict dress code requirement for Food Service Kitchen Staff to ensure health and safety for staff, residents, families, and visitors.

The following guidelines are part of ASD policy and procedure. You must follow agency guidelines. Failure to do so will result in your immediate dismissal. If there are any of these guidelines you do not understand, you must ask your supervisor to explain them further.

1. It is the responsibility of the Food Service staff to ensure that clothes and shoes are clean, in good condition, and are free from rips or holes.
2. Food Service staff must wear sturdy, closed-toe, low-heeled slip-resistant shoes which minimize slips, falls, burns, and cuts.
3. Hair shall be effectively restrained (i.e. chef hat, or hairnet) to prevent the contamination of food or food contact surfaces.
4. Food Service staff shall supply their own shoes and ASD will provide hair restraints.
5. Jewelry should be such that the length, shape, and texture would not cause safety hazards for employees in the day-to-day operation of the kitchen.
6. Food Service Staff must always wear a clean chef coat and apron each day while involved in food preparation. Coats should be worn while authorizing signatures, preparing, setting up, or serving food and aprons should always be taken off when leaving the kitchen area.
7. Nail polish and/or fake fingernails are not allowed. Please refrain from wearing strong cologne or perfume.
8. The kitchen uniform
   • Chef Coat
   • Apron (not worn out of kitchen)
   • Hair Restraint
   • Solid Color Pants(Chef Pants, Jeans with no tears or holes, Slacks, or Knee length khaki shorts during summer)
   • Socks and slip resistance shoes
9. Remember, wherever you go—always wear your uniform with pride!