COOK

Qualifications

• 1. Must have compassion and a desire to meet the nutritional needs of the frail elderly.
• 2. Must have a general knowledge of basic food groups.
• 3. Ability to read and follow a recipe.
• 4. Knowledge of food preparation, sanitation, and hygienic methods.
• 5. Be able to cook a variety of foods.
• 6. Be familiar with cooking times and seasonings.
• 7. Knowledge of low sodium, low cholesterol, and ADA diets.
• 8. Have a desire to serve food that is palatable and pleasing in appearance.
• 9. Ability to work cooperatively with staff, residents, and families.
• 10. Must be able to function in an independent work environment.
• 11. Must be able to handle complaints graciously and to take correction maturely.
• 12. Must be honest and trustworthy.
• 13. Must have food handlers' certificate or be able and willing to acquire within first two weeks of employment.

Physical /Sensory Requirements

• 1. Stands and walks short distances most of the working day.
• 2. Stoops, reaches, and lifts kitchen equipment and supplies.
• 3. Handles and manipulates equipment in supervising, demonstrating and assisting food preparation and serving.
• 4. Tastes and smells food to determine its quality and palatability.
• 5. Must be in good general health and demonstrate emotional stability.
• 6. Must be able to relate to and work with ill disabled elderly, emotionally upset and, at times hostile people.
• 7. May be required to lift, push, pull, and move equipment,supplies, etc., in excess of 50 lbs.
• 8. Must be able to assist in the evacuation of residents.
• 9. Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel and support agencies.

Equipment Used

Mission Statement and Core Values

Line of Authority