The candidate for Cook must possess exemplary work ethics and the ability to supervise staff in the absence of the Dietary Supervisor. Must have English reading and speaking skills to follow written recipes and communicate with Residents and staff. Must be able to lift, carry, push, and pull a minimum of 40 pounds. Also needs to be able to move about the facility quickly and to physically assist Residents and/or staff in the event of an emergency.

1. Prepare all food served to Residents, staff, families, and visitors for meals, activities, and special events.
2. Assist the Dining Services Director as requested in ordering, receiving, and stocking groceries from Vendors.
3. Prepare food that is consistently high in quality:

a) Meals are in accordance with established menu

b) Meals are tasty and nutritious

c) Meals are attractive in appearance

d) Meals are served timely and at appropriate temperatures

1. Is aware of any special dietary needs and prepares and services meals accordingly to Residents with such special needs.
2. Assist in training Cooks and Dietary Aids as instructed by Dining Services Director.
3. Maintain kitchen and food in accordance with local and State health department rules and regulations and company policy. Observe proper hygiene and sanitation procedures in all aspects of daily duties.
4. As instructed by the Dining Services Director, perform routing cleaning and equipment maintenance.
5. Attend all meetings and in-services as requested by the Director or Dining Services Director.
6. Be observant and aware of any situation or occurrence in the facility that may pose a safety hazard to Residents or staff. Report such observation immediately to the Supervisor.
7. Perform job duties in accordance with safety rules.
8. Perform other duties as may, from time-to-time, be requested by the Director or Dining Services Director.
9. Be available to work times, days, or positions other than those scheduled as requested by the Dining Services Director or Director.