STATEMENT OF JOB:The Cook prepares meals according to approved menus and recipes, taking into account the special dietary needs of residents living in the community. In the absence of the Dining Services Director the cook supervises dietary staff to ensure efficient operation of the kitchen at all times.Responsibilities include but are not limited to:Policies/Procedures/AdministrationPrepare and present menu items according to standard recipesMaintain a clean and orderly work area at all times, including floorsParticipate in weekly cleaning routines planned by Dining Services DirectorReport faulty equipment, broken or chipped tableware and food trays to supervisor, and removes these items from meal serviceReport incorrect refrigerator and freezer temperatures to supervisor immediately. Must be recorded two times per dayEnsure all leftover food is properly cooled, stored, identified and datedObserve good safety practicesMonitor and control portion sizes to minimize food wasteRemove frozen food items from freezer for next day (or meal) preparation, and begin preparation for next day mealMake appropriate menu substitutions when certain food items are not available. This is to be done only with approval of Dining Services DirectorResponsible for supervising all assigned duties to ensure kitchen is ready to provide meal serviceWhen working evening shift, responsible for ensuring kitchen area is clean and ready for next day operationTake and record food temperatures three (3) times/dailyAttend required in-service and staff meetingsComplete all other duties as assignedRequirements:Residents:Will become familiar with specific requests and diets of each resident. Must be alert for changes in residents' dietary needs, as well as likes and dislikesMust be courteous and polite to all residents, visitors, and staffFollow confidentiality policies regarding release of resident informationStaff:Supervises dietary staff in absence of Dining Services Director and Dining Services SupervisorAssists in training new dietary employeesConduct in-services and training at the direction of Dining Services DirectorAttends all required in-services and staff meetingsRequirements:Must have experience in dining servicesMust be Serv-Safe certified, or be willing to complete certification within 60 days of hireMust have a basic understanding of food service operations including familiarity with other dietary position dutiesMust possess the ability to read, write, and make simple calculations.Must be able to learn quickly and apply principles learnedMust be able to follow oral and written directionsMust be experienced in food preparation, cooking and in estimating quantities of food requiredKnowledgeable of principles and requirements of sanitation and safety in handling food and equipmentMust be able to stand for long periods of time and withstand temperature extremes, wet and/or humid conditions and noiseMust be able to lift 50 lbs on a regular basis or at least eight (8) times per shiftMust be able to carry heavy objects for 20 feetMust be able to pull, push, grasp, and reach adequately to perform necessary cooking activitiesMust be organized and work well with people as part of a teamMust be in designated uniform (including slip resistant footwear) during working hours and maintain good personal hygieneMust be willing to work a flexible schedule that includes evenings, weekends, and holidays