POSITION:     Culinary Cook
DEPARTMENT:        Dietary

SUPERVISOR:    Food Service Director
SUMMARY:      The Cook position plays a crucial role in preparing and serving nutritious and appetizing meals for our residents, ensuring they receive high-quality dining experiences that meet their dietary needs and preferences.
QUALIFICATIONS PREFERRED:
Education: High school graduate; food service training preferred.
Experience: Food preparation experience preferred; retirement industry experience preferred.
Working conditions: Kitchen/food service environment; office and food service-related duties; light lifting; irregular hours; routine engagement with residents, staff and visitors.

SUMMARY OF DUTIES:
Plan, prepare, and cook meals according to planned menus, recipes, and dietary guidelines, ensuring adherence to portion sizes, food safety standards, nutritional requirements and individual residents’ food preferences and diets ensuring they are served accordingly.

1. Coordinate meal preparation schedules, including meal planning, ingredient preparation, cooking, and serving, to ensure timely delivery of meals to residents.
2. Monitor inventory levels of food supplies, ingredients, and kitchen equipment, and place orders as needed to maintain adequate stock and minimize waste.
3. Follow standardized recipes and portion control guidelines to prepare meals that meet residents' individual dietary restrictions, preferences, and therapeutic needs.
4. Ensure food is cooked, stored, and served at appropriate temperatures to prevent foodborne illness and maintain food quality and safety standards.
5. Ensure all foods are served in an attractive and tasteful fashion.
6. Maintain cleanliness and sanitation of kitchen areas, including food preparation surfaces, equipment, utensils, and storage areas protecting these areas from contamination in compliance with health department regulations.
7. Assist with menu planning and recipe development, incorporating resident feedback, seasonal ingredients, and special dietary considerations as needed.
8. Collaborate with dietary staff, including Dietary Managers, Nutritionists, and Dietary Aides, to coordinate meal service, address resident concerns, and ensure resident satisfaction.
9. Adhere to facility policies and procedures, including infection control protocols, safety regulations, and quality assurance measures, related to food service operations to ensure services are meeting and maintaining the licensure standards.
10. Participate in training programs and educational opportunities to enhance culinary skills, food safety knowledge, and professional development.
11. Perform all other duties as requested by management to include, but not limited to, food preparation, serving of meals, clean-up activities, and dishwashing.
12. Be respectful remembering that we work in our residents’ homes. 
13. Respecting HIPPA laws and maintaining confidentiality.
14. Understand all job duties and communicate with your supervisor if you do not.

***We reserve the right to add to, take away and modify job descriptions as deemed necessary.