Are you looking to make a difference by improving the health of our patients? Here you will find an innovative culture that is patient-focused and dedicated to making a difference. We are committed to helping the population we serve, and our communities, achieve optimum health and enjoy the best quality of life possible. The primary purpose of the Cook is to prepare food in accordance with current applicable Federal, State and local standards, guidelines and regulations, our established policies and procedures, and as may be directed by the Head Cook, Chef, Manager and/or the Director of Food Services, to assure that quality food service is provided at all times. Comprehensive knowledge of food preparation and handling technique. Responsible for hot food preparation, including accompaniments and garnishes. Prepares hot entrees, soups and vegetables following preparation sheets and provided recipes and special diet orders for dining room service, healthcare center, cafeteria and special functions. Serves eye-appealing, tasty food items following recipes provided for preparation and plate service of food. Completes food temperature checks each meal. Tastes all food items prepared. Completes preparation records and stores food items properly at close of meal service. Ability to work well independently given proper direction. Does advance preparation as indicated. Has latitude to cope with some problems. Confers with Team Leader on unusual problems. Cleans work area and equipment used in food preparation and follows daily/weekly/& monthly cleaning schedule. Assist in maintaining food storage areas in a clean and properly organized manner at all times. General knowledge of safety and sanitation rules and practices. Follows safety and sanitation rules and practices. Demonstrates knowledge of fire safety procedures and assists with evacuation of residents to a safe location in the event of fire or other emergency. Must take necessary precautions and follow correct procedures for lifting and bending. Must use Personal Protective Equipment to prevent cuts, slips and falls. Ensures that all hot food preparation and assembling is done in accordance with established procedures. Reports all accidents or incidents as established by department policies. Fill out and file reports as directed. Reports all hazardous conditions or equipment to the Chef and/or Food Service Manager immediately. Cooperates with staff of other departments in performing job duties. Provides clean, safe and neat environment for residents, self and staff. Performs other duties as assigned. Attend all required in-services and follow all department and facility policies including use of personal protective equipment. Maintain

CONFIDENTIALITY

of all pertinent resident care and employee information and follow HIPAA and HIV regulations.

Experience:

Minimum one year food service experience and/or (2) year culinary degree, required

Skills:

Reading/Writing/Comprehension Physical Requirements:

Medium Work - Exerting up to 50 lbs. for force occasionally, and/or up to 20 lbs. of force frequently, and/or up to 10 lbs. of force constantly to move objects. Occasional crouching, kneeling, seeing/ monitor/ computer use, stooping. Frequent balancing, typing/ clerical/dexterity, grasping, hearing, lifting pulling, pushing, reaching, repetitive motion, standing, talking, visual acuity (color, depth, perception), walking Constant fit testing

Hazards:

Occasional electrical Frequent bodily fluids/ bloodborne exposure, burns, chemical

Working Conditions:

Frequent extreme temperatures, noise

Travel:

No travel required