Cook

Purpose of Your Job Position

The primary purpose of your job position is to prepare food according to current applicable federal, state, and local standards, guidelines, and regulations, with our established policies and procedures, and as may be directed by the Head Cook and Director of Food Services, to assure that quality food service is provided at all times.

Major Duties and Responsibilities Administrative Functions

• Review menus before preparation of food.
• Inspect special diet trays to ensure they are correct.

Staff Development

• Attend and participate in workshops, seminars, etc., as directed.

Dietary Service

• Prepare and serve meals that are palatable and appetizing in appearance.

Miscellaneous

• Assist in serving meals as necessary and on a timely basis.

Working Conditions

• Sits, stands, bends, lifts, and moves intermittently during working hours.
• It is subject to frequent interruptions.
• Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.

Education

• Must possess, as a minimum a high school diploma or G.E.D.

Experience

• One (1) year of dietary experience in a hospital, skilled nursing care facility, or other related medical facility preferred (but not necessary).

Specific Requirements

• Must be able to cook a variety of foods in large quantities.
• Must be able to read, write, speak, and understand English.
• Must be able to follow oral and written instructions

Physical and Sensory Requirements

• May be required to lift, push, pull, and move equipment, supplies, etc., more than fifty (50) pounds.
• Must be able to taste and smell food to determine quality and palatability.

All your information will be kept confidential according to EEO guidelines.