BASIC FUNCTION:  Responsible for the preparation of food for breakfast, lunch, dinner, and special functions.   Coordinates the preparation and serving of meals in a manner that is flavorful, attractive, accurate, and safe (free from contamination or spoilage).  Assist the Dietary Manager and/or Dietary Supervisor in the planning of meals and the instruction of cooking techniques to other staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES: 

• Reviews menu for a three-day projection and pulls frozen foods for thawing (based on HACCP guidelines).  Rotates meat, produces dairy products, and other items on a “first-in, first-out” basis.  Teaches cooking techniques and recipes to other staff, Cooks, and Cook's Helpers.
• Plans and prepares a wide variety of traditional, regional, international, and vegetarian meals for special events (i.e., buffets, brunches, picnics, barbeques, luau, etc.) as directed by the Dietary Manager and/or the Dietary Supervisor.
• Prepares only necessary amounts (keeping waste and over-production to a minimum).  Follows standardized recipes.  Prepares food in small amounts (batch cooking) whenever possible to ensure a high-quality product. Observe and monitor portion control guidelines.  Carves meat or fowl for individual servings.
• Consistently checks cooking temperatures (145°-165°), holding temperatures of hot food (140°or above) and cold food (41°or below), and cooling temperatures (41°in 4 hours).  Records all food temperatures before serving to residents.
• Consistently utilizes all necessary ingredients available in the walk-in dry storage area or freezer.
• Consistently ensures that proper procedures are used in the storage, handling, and holding of all food items. Reports unsatisfactory or spoiled products to the Dietary Supervisor.
• Demonstrates creativity in performing duties, attractively garnishes food, and seeks new recipes and innovative ideas to put to work. 
• Ensures the recording of meal tallies for each meal on the cook's production sheets.  Ensures the recording of daily temperatures of refrigerators and freezers.
• Coordinates the covering, labeling, and dating of all remaining foods.
• Consult with the Manager, Supervisor, or Diet Technician on matters of uncertainty (i.e., substitution of any item, food waste, food shortages, food lost/theft, outdated items, poor condition of product, spoilage or contamination).
• Maintains a neat, clean, and safe work area.  Operates equipment and safely performs duties.  Practices good hand-washing technique.
• Responds to changes in the workload as necessary; continually uses time in a productive manner, i.e., stocking, cleaning, organizing, etc.  Demonstrates a willingness to help with work that needs to be done; volunteers help in other areas of the kitchen when necessary.
• Assigns job duties to subordinate personnel in the absence of the Dietary Supervisor or Assistant Supervisors.  This may include the starting of a shift.
• Perform other duties as may be assigned by the Manager, Supervisor, Facility Administrator, COO, or CEO.

MINIMUM QUALIFICATIONS: 

• Neat, good grooming habits and courteous manner.  Must be able to communicate with, be interested in, and have compassion for the elderly.  The ability to communicate, both verbal and written, in English is essential.  Must have a general understanding of State Health Department, Title 22, and OBRA regulations.
• Possess organizational skills sufficient enough to meet deadlines and objectives.  Must be able to work in a team environment and maintain professional composure under stressful conditions.
• Must be able to read recipes, menus, and production sheets.  Must understand therapeutic diets and be able to prepare foods to meet the needs of a variety of different diets.
• Must be able to operate food service equipment.
• Knows basic food preparation techniques, including receiving, storage, preparation, and holding of food items.
• Knows HACCP Food Safety Guidelines, i.e., proper food temperatures, contamination vs. spoilage, cross-contamination, potentially hazardous foods, personal hygiene, etc.
• Demonstrate the ability to perform simple calculations and adjust standardized recipes.
• Ability to organize and perform several preparation procedures at the same time.

EDUCATION AND/OR EXPERIENCE:  High school diploma or equivalent.  Able to read, write, understand, and speak in English.  The position requires a minimum of two years of experience as a cook in a skilled or institutional food service facility and the demonstrated ability to function in a leadership role.

PHYSICAL REQUIREMENTS:  Work hours may require schedule flexibility (early AM shifts starting at 5:00 AM).  Position requires the ability to lift and carry light objects and to push or pull objects of 50 pounds or less.  Frequently stands, walks, kneels, twists upper body, objects manipulation, loads and unloads food supplies, handles bulk food items, lifting, pushing, and pulling equipment.  Visually needs to identify objects at a distance of 20 feet read the fine print and discriminate color.  Frequently will be required to hear normal sounds where there is background noise.