Position Summary:
Under the direction of the Manager, Food Service, the Cook is an active member of the Nursing Home team that delivers long-term care consistent with the strategic vision, goals, philosophy, and direction of the Nursing Home and CRHS. Prepares, seasons and cooks’ food for residents, employees, and visitors.
Basic Qualifications:
Requires a high school diploma or GED state certification.
Requires little to no work-related experience, or any equivalent combination of education, training, and experience.
- Licensure, Registrations & Certifications:
This job does not require any professional or technical licenses, registrations, or certifications.
Essential Job Responsibilities:
- Follows all food production tallies, identifies portion sizes, products to produce, diets, counts and distribution appropriate to the tray-line and cafeteria.
- Follows all recipes to assure consistent product production quality.
- Ensures foods are prepared by the established mealtimes daily and served at appropriate temperatures.
- Uses proper roast procedures on all meat items to assure high quality and limited shrinkage/waste. Prepares all food products to established portion sizes.
- Ensures the quality of all prepared foods using sensory criteria to verify appearance, smell, and taste.
- Stores foods properly to prevent spoilage and waste, and ensures that stored foods are covered, labeled, and dated.
- Returns leftover stock to appropriate storage areas during shift.
- Uses leftover foods while maintaining product quality and nutritional value.
- Employs clean-as-you-go practices maintaining clean handling, preparation, cooking and storage areas, and clean cooking utensils, equipment and pots and pans.
- Follows sanitation standards and health codes.
- Ensures daily strict adherence by kitchen staff to personal hygiene policies, practices, and standards.
- Adheres to safety procedures when operating all kitchen equipment.
- Performs other job duties as assigned.