Cook

SUMMARY

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Review menus prior to preparation of food.
• Assist in developing, implementing and coordinating department policies, procedures, and food service manuals.
• Interpret department policies and procedures to personnel, residents, visitors, family members, etc., as necessary.
• Assist in planning regular and special diet menus as prescribed by the attending physician. Assure that food is available for preparation by cooks.
• Coordinate food services with other departments as necessary.
• Work with the facility’s dietitian and implement recommended changes as required.
• Ensure that all food service procedures are followed in accordance with established policies.

QUALIFICATIONS

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below are representative of the knowledge, skill, and/or ability required.
• One (1) year dietary/food experience in a hospital, nursing care facility, or other related medical facility preferred but not required.
• Must have State Food Service Sanitation certification.