The COOK prepares large quantities of quality meals for residents in accordance with all laws, regulations, and company standards. Reports to Director of Food and Nutrition Services.


Reasonable Accommodations Statement

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Essential Functions Statement(s)

Must possess the ability to make independent decisions when circumstances warrant such action.
Must have the ability to implement and interpret the programs, goals, objectives, policies and procedures of dietary services.
Must understand and follow company policies including harassment and complaint procedure.
Must be able to read, write, speak and understand the English language.
Must be able to assist in the evacuation of residents.
Must be able to prepare meals that are palatable, appetizing in appearance, and appropriate for each resident.
Must be knowledgeable on ordered diets (i.e., NCS, NAS, 1800 ADA) as well as food consistency.
Must be able to ensure food and supplies for next meal are readily available.
Must practice dependable, regular attendance.
Must be able to concentrate and use reasoning skills and good judgment.
Must be able to communicate and function in an interdisciplinary team.
Must be able to sit, stand, bend, lift, push, pull, stoop, walk, and move intermittently during working hours.
Must be able to clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Must be able to cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
Must be able to clean, cut, and cook meat, fish, or poultry.
Must be able to monitor use of government food commodities to ensure that proper procedures are followed.
Must be able to wash pots, pans, dishes, utensils, and other cooking equipment.
Must be able to compile and maintain records of food use and expenditures.
Must be able to direct activities of one or more workers who assist in preparing and serving meals.
Must be able to bake breads, rolls, and other pastries.
Must be able to take inventory of supplies and equipment.

Accountability Ability to accept responsibility and account for his/her actions.
Accuracy Ability to perform work accurately and thoroughly.
Adaptability Ability to adapt to change in the workplace.
Customer Oriented Ability to take care of the customers needs while following company procedures.
Detail Oriented Ability to pay attention to the minute details of a project or task.
Judgment The ability to formulate a sound decision using the available information.
Organized Possessing the trait of being organized or following a systematic method of performing a task.
Reliability The trait of being dependable and trustworthy.
Responsible Ability to be held accountable or answerable for ones conduct.
Safety Awareness Ability to identify and correct conditions that affect employee safety.
Energetic Ability to work at a sustained pace and produce quality work.
Communication, Oral Ability to communicate effectively with others using the spoken word.
Working Under Pressure Ability to complete assigned tasks under stressful situations.


Education :
High School Graduate or General Education Degree (GED)
Experience : One to two years related experience
Must have experience in preparing and cooking food in large quantities.

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