SUMMARY

Prepares palatable, nourishing, well-balanced meals to meet the daily nutritional and special dietary needs for each resident.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Handles, stores and disposes of raw and prepared food items in accordance with company and facility procedures and in compliance with state and federal regulations.

Follows production schedules and standardized recipes that correspond to the menu cycles developed by Registered Dietitians.

Prepares food alternates to accommodate resident choices.

Maintains food service equipment and work spaces in a clean and safe condition at all times according to facility policies and procedures and applicable regulations.

Responsible for opening and / or closing kitchen.

ENTRY QUALIFICATIONS

High school diploma or equivalent preferred.

One-year experience as a cook in an institutional food service setting preferred.

SUPERVISORY RESPONSIBILITIES

May be designated as Lead for Food Service Aides in absence of Manager.