Under the direct supervision of the Dietary Services Manager, the Cook is responsible for preparing meals in accordance with resident diet specifications, facility policies and procedures, and all applicable dietary and sanitation regulations.
Essential Duties and Responsibilities:
- Prepare and serve meals in accordance with established menus, prescribed diet plans, portion control standards, and facility policies and procedures.
- Direct and assist with the cleaning and sanitation of work areas, equipment, floors, dishes, and utensils. Distribute menus and verify meal trays for accuracy, ensuring compliance with menu selections and resident diet preferences.
- Ensure proper storage of food and supplies and adhere to Universal Precautions, as well as all sanitary, safety, and infection control policies and procedures.
- Demonstrate an understanding of, and compliance with, all regulations related to residents’ rights and actively promote these standards in daily practice.
- Assist the Dietary Manager with the supervision of Dietary Aides.
- Review and process diet changes, ensure menus are maintained according to established procedures, coordinate dietary services with other departments, and review menus prior to food preparation.
- Ensure adequate food and supplies are available for upcoming meals and assist with inventory management and proper storage of incoming food and supplies.
- Attend and actively participate in training sessions, educational programs, and staff meetings, and assist with the orientation and training of new staff members.
- Perform other duties as assigned.
