Dietary Cook

Cook RATE:

$27.43- $30.87 Per Hour

BENEFITS

Free Medical, Dental, Vision & Life Insurance Daily Travel and Meal Stipend Disability Insurance 401K Paid Time Off Weekly Employee Appreciation Event- "Thankful Thursday" Monthly Gift Giveaways!!

ABOUT US

At The Hamptons we are big believers in making work a positive experience and that is why we invest in and give back to our staff. From our weekly "Thankful Thursday" Program to our Monthly Gift Giveaways and various other programs we run there is always something exciting happening. Join Our team today and have an experience like never before!!

POSITION SUMMARY

The Cook is responsible for preparing and cooking a wide variety of foods for residents, employees and visitors. He/she prepares food according to recipes and plans cooking schedules to meet mealtime schedules. in addition, the Cook performs related duties and cleaning duties, as assigned. The Cook directs other food service employees in the absence of the Food Service Director and the Assistant Food Service Director.

RESPONSIBILITIES/ ACCOUNTABILITIES

1 Handles and prepares food in accordance with sanitary regulations. 2 Prepares palatable and appetizing meals, as prescribed for the residents by the attending physician. 3 Meets required meal schedules. 4 Takes necessary measures to avoid food waste. 5 Properly cares for dietary equipment and production sheets. 6 Follows menus and special diet instructions. 7 Communicates freely with the Food Service Director. 8 Cooperates with other food service staff and facility personnel. 9 Ensures that residents and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals' needs and rights. 10 Performs other duties as requested.

SPECIFIC EDUCATIONAL/ VOCATIONAL REQUIREMENTS

1 Ability to read, write, speak and follow written and oral directions in the English language. 2 High school diploma or equivalent. 3 Experience in institutional food handling is preferred.

JOB SKILLS

1 Considerable knowledge of volume food production methods and techniques. 2 Considerable knowledge of sanitation regulations and practices as applied to institutional kitchen and related areas. 3 Ability to make simple arithmetical calculations. 4 Ability to solve operational problems in absence of Food Service Manager and Assistant Food Service Manager. 5 Basic computer skills. 6 Provide annual verification of a negative TB skin test.

PERFORMS RELATED DUTIES

1 Interacts with residents, families, visitors and employees. 2 Carries out other tasks as requested in situations where hands-on intervention/participation may be required