Cook

Description

The cook is responsible for participating in the planning, preparation, cooking and plating of meals.  Other responsibilities include cleaning, providing training and direction to dietary aids, serving, stocking and reporting inventory needs to the Director of Dietary Services.    

Scope & Status:     Non-Exempt/Hourly 

The Cook reports directly to the Director of Dietary Services 

Relationships: 

Interacts with: 

a. All department staff which includes cooks, dietary aids, servers and dishwashers 

b. Consultants and/or Vendors  

c. Residents, family members, support groups and referral sources 

d. Federal, County, State and City officials 

Requirements

Qualifications: 

To perform this job successfully, an individual must be able to perform and complete each essential duty satisfactorily, have excellent communication and language skills to enable them to perform their duties and interact effectively with residents and community personnel. Employee must meet all specific state and federal regulations for assuming the position of Cook at an assisted living facility.   An on-going training program is required.    The following training, certifications and diplomas are required for this position:  SERV Safe Certification; current CPR and First Aid; Standard Precautions Certification; high school diploma or GED.  Two years' experience as a cook in a restaurant, hospitality establishment and/or a long-term care facility is required.  The Cook models the values and core purpose of Blake Management