Nutritional Services-Cook

Major Duties/Key Responsibilities/Essential Functions:

Food Preparation Duties

Previews menus and work orders to prepare of patient/staff/visitor meals.

Plans and coordinates cooking schedules so that foods are ready at required times.

Prepare, season, and cook foods.

Follows recipes properly.

Ensures that all foods prepared meet existing standards/regulations for quality, freshness, taste, and appearance. Ensures that all sanitary levels are maintained throughout the food preparation process.

Checks patient trays for accuracy to their specified diet, temperature, and appearance.

Develops ideas to use up existing food inventory and items about to expire.

Troubleshoots inventory shortages.

Prepares special meals or items for meetings, catered events, and/or celebrations – i.e. birthday cakes, cookies, Board of Trustee meetings.

Attempts to keep food waste to a minimum.

Equipment and Operational Duties

Follows cleaning and rotating schedule for equipment and food inventory.

Maintains department records, reports, and files as required.

Rounds on patients as directed by manager.

Wears appropriate protective equipment.

Label and put away inventory and assist in rotating inventory and watching for expiration dates.

Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions.

Department Team Duties

Works with the Nutritional Services Manager, Dietician, and Administration on tasks and duties assigned or directed. Works with team to develop creative themes – National Taco Day, Mardi Gras Menu, etc.

Adheres to the schedule and avoids unscheduled absences.

Requests time off following department procedures. Attends in-service and dept meetings.