Cook PRN

GENERAL SUMMARY:

Responsible for preparation, cooking, and serving of proper portions of entree food items in accordance with planned menus and recipes. Responsible for storage of leftover food and cleaning work area and equipment after use according to established procedures. All duties focused on customer service.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Perform with a direct sense of urgency and purpose while using good time management and organization skills
• Prepare and serve meals with appropriate garnishes that are appetizing, palatable, eye appealing, properly portioned and easy to chew as outlined in the weekly meal plan and alter and adapt to accommodate resident diets and preference
• Able to understand, and perform F.I.F.O (first in first out) stock rotation
• Lead by example
• Display a sense of self-respect, and respect for others
• Provide direction to dietary aides in job function as well as professionalism
• Properly handle, label and store food per facility and department of health requirements.
• Comply with state and facility regulations including but not limited to sanitation and infection control procedures
• Maintain work areas, kitchen and dining area in a clean, organized and safe manner at all times
• Communicate with dietary staff, nursing staff and managers to ensure efficient and compassionate operations
• Perform other duties as assigned.

REPORTING RELATIONSHIPS

SUPERVISES:

EDUCATION: Requires High School diploma or equivalent

EXPERIENCE: Minimum 1 year cooling experience in an institutional environment

SKILLS & ABILITIES:

Knowledgeable of quantity cooking procedures and principles.

Knowledgeable of cooking characteristics of various types of meat, fish, fowl, and other entree ingredients.

Knowledge of modified diets and the preparation of these foods.

Knowledgeable of safe handling and dietary operations.

Knowledgeable of operation of kitchen appliances.

Able to understand, read, write, and speak English.

Able to stand for long periods of time.

Able to lift in excess of 40 pounds.

Able to taste and smell food to determine quality and palatability.

OTHER REQUIREMENTS:

• Flexibility in managing schedule including weekends and evening hours.
• Valid Ohio driver's license, access to reliable insured transportation and ability to meet LSS insurance standards required

Working Conditions

Normal kitchen working conditions with the absence of disagreeable elements other than work in elevated temperatures dependent on the season.

Note: The statements herein are intended to describe the general nature and level of work being performed by employees and are not to be construed as an exhaustive list of responsibilities, duties and skills required of personnel so classified. Furthermore, they do not establish a contract for employment and are subject to change at the discretion of the employer.