Cook

THE ROUSE SUITES

POSITION PROFILE

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TITLE: COOK

DEPARTMENT: DIETARY

SUPERVISOR: DIETARY DIRECTOR

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Supervisor Signature Employee

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Human Resources Signature Date

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OBJECTIVE:

Plans, coordinates, controls, and participates in all aspects of large quantity food production.

1. Prepares large quantities of food in accordance with safety and sanitary regulations, established policies and procedures and standardized recipes.
2. Serves and prepared food accurately and in accordance with established policies and procedures and standardized recipes.
3. Utilizes and oversees the use of acceptable standards in the handling and storage of food products.
4. Assures set-up and service of food is accurate and timely.
5. Promotes and assist in adhering to strict sanitary and safety controls in the work area.
6. Assists in overseeing dietary operations and dietary staff.
7. Performs other related duties as assigned by authorized personnel or as may be required to meet emergency situations.

WORKING CONDITIONS:

1. Exposed to heat/cold extreme temperatures in the kitchen, dishroom, and storage areas.
2. Standing, lifting, bending, moving heavy objects, and walking are required throughout the day. The employee is on his/her feet throughout the day.
3. Willingness to work beyond normal working hours, and in other positions temporarily, when necessary.
4. Subject to hostile and emotionally upset residents and family members.
5. Subject to cuts, burns from equipment, hot foods, etc., throughout the work day.

QUALIFICATIONS:

EDUCATION: Must possess a minimum of a 12 th grade education.

EXPERIENCE: Must have a minimum of one year large quantity cooking experience in a hospital or skilled nursing facility or 2 years experience in a restaurant or commercial food service setting.

SPECIFIC REQUIREMENTS:

1. Must able to read, write, and speak in the English language.
2. Must be able to cook a variety of foods in large quantities.
3. Possess the ability to make independent decisions when circumstances warrant such action.
4. Possess the ability to deal tactfully with personnel, resident, family members, visitors, government agencies/personnel, and the general public.
5. Knowledge of dietary procedures, cooking characteristics of various cuts of meats, names, and contents of dishes.
6. Possess the ability to communicate effectively with all levels of the organization and visitors.
7. Possess the ability to continuously improve the quality of service.

PHYSICAL REQUIREMENTS:

1. Must be able to bend, stoop, reach, scrub, lift, stand, push, pull, and move intermittently throughout the work day.
2. Must be able to list equipment, supplies up to 50 pounds.
3. Must be able to taste and smell food to determine quality and palatability.
4. Must be able to see to read instructions, recipes, and work schedules.
5. Must be able to cope with the mental and emotional stress of the position.
6. Must be able to work with cleaning chemicals to clean and sanitize kitchen equipment.