The Cook is responsible for food preparation in accordance with current applicable federal, state, and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Dietitian and/or Director of Food Services, to assure that quality food service is provided at all times.

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.

Physical Demands:

• Must be able to move intermittently throughout the workday.
• Must be able to push, pull, move, and/or lift a minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 50 feet.
• Must be able to taste and smell food to determine quality and palatability.
• May be necessary to assist in the evacuation of residents during emergency situations.

• Flexible work schedule.
• Opportunity to work in a supportive team environment.
• Experience in a healthcare food service setting.

• One (1) year dietary/food experience in a hospital, nursing care facility, or related medical facility preferred.
• State Food Service Sanitation certification.
• Ability to read, speak, and write the English language.
• Independence, flexibility, and personal integrity.
• Ability to work effectively with residents and personnel.