Job Title: Cook Job Code: TC COOK Department: Dietary Division: Tsali Care Center Salary Level: Non-Exempt 4 Reports to: Cook Supervisor Last Revised: September 2024 Primary Function Prepares residents nutritionally balanced meals and snacks, follows diet orders and daily posted menus in accordance with specialized resident diets and according to the program requirements, dietary policies and procedures within the CIHA, OSHA, and N.C. Board of Health guidelines. Job Description
- Prepares all foods, for breakfast, lunch and dinner, according to the menu and standardized recipes in a safe, efficient and sanitary manner.
- Prepare food in compliance with all applicable food service rules, regulations, and guidelines. Ensure high standards of quality food production, nutrition, and portion control. Ensure sufficient quantity of food is prepared to meet requirements; food is served at proper temperature, appears attractive, and tastes appealing.
- Suggests menu or recipe changes so that leftovers and any over-stocked items are used in a timely manner.
- Maintain proper sanitation and safety in food preparation areas. Helps to support with regulatory compliance and management such as appropriate temperature associated with food production and hold times, safe storage of food and supplies.
- Assists with other duties within the facility as time permits and requested.
- Completes in-service classes and training as required.
- Takes oral and written direction from Cook supervisor and/or dietary manager.
- Ability to multi-task.
- Directs cook assistants from time to time.
Education / Experience
- A high school diploma, or equivalent (GED) preferred.
- At least two (2) years of related experience and/ or training in food production and/ or restaurant services required.
- One to three months in the position is required to become proficient in most phases of the job with prior food preparation/service experience sufficient to know the basics.
- Must hold a Serve Safe Certification, or obtain one within first year of employment.
Job Knowledge
- Must know the principles of good nutrition, quality food preparation and sanitation, food storage, serving, and transportation techniques.
- Must be skilled in the use of all kitchen and related utensils, equipment, and systems.
- Must know proper cleaning and sanitation procedures.
- Requires knowledge of applicable standards and guidelines of N.C. Board of Health, OSHA, and for food service and for employees involved in food service and preparation.
- Requires the ability to read and interpret recipes, food preparation instructions, and related materials.
- Must be able to perform simple math calculations.
- Requires the ability to maintain inventories and calculate quantities of food supplies.
- Must have knowledge of Food Sanitation Systems techniques.
Contact with Others Communicates and works closely with the nursing staff, cook supervisor, Foodservice manager and Dietitian to ensure resident satisfaction. Interacts with residents, guests and staff in an atmosphere of hospitality. Mental /Visual /Physical On a daily basis, throughout the workday: Must be capable of sitting, standing, walking, climbing stairs, reaching, turning, bending, stooping, crouching and kneeling, reaching over the head, grasping with both hands, and fine manipulation. Must have three-dimensional vision and ability to judge distances and spatial relationships so as to see objects where and as they actually are. Must be able to recognize colors. Must be able to hear and distinguish between normal tones and be able to perceive the nature of sounds. Must be able to exchange ideas by means of the spoken word as well as engage in activities to convey detailed or spoken instructions to other workers accurately, loudly and/or quickly. Must have normal sense of touch and smell. Environment Works in food preparation environment with heat and wetness present at times, otherwise a normal work environment is present. Exposed to the potential for burns, falls, back strain, or cuts to fingers and hands. Must have T.B. test and immunizations. Following established safety procedures would reduce the likelihood of injuries. Works independently or in cooperation with others where safety procedures must be followed to avoid injuries Resourcefulness & Initiative Follows well defined procedures and guidelines with judgment and initiative required to maintain accuracy, work efficiency and meet schedule deadlines. Responsibility for Safety /Equipment Maintains kitchen equipment and environment in sanitary, orderly condition and is subject to periodic health inspections. Improper use of equipment could cause damage (i.e. microwave oven). Must properly handle, store, prepare and serve food according to stringent guidelines, procedures, and standards. Failure to properly handle food could result in illness, food spoilage/loss, higher food service costs, and low sanitation grade. Customer Service Consistently demonstrates superior customer service skills to patients/customers by demonstrating characteristics that align with CIHA's guiding principles and core values. Ensure excellent customer service is provided to all patients/customers by seeking out opportunities to be of service.