Job Summary: The Cook’s primary function is to prepare, season, and cook food. In addition, this position may order supplies as well as keep records and accounts of food items.

Essential Functions / Duties:

• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Responsible for avoiding food waste.
• Weigh, measure, and mix ingredients according to recipes or other instructions, using various kitchen utensils and equipment.
• Wash, peel, and/or cut various foods, such as meats, vegetables, fruits, fish, etc.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils. Be sure to cook foods according to menus, special dietary or nutritional restrictions or based on number of portions to be served.
• Portion, arrange, garnish food, and serve to waiters or patrons; ability to understand and prepare all therapeutic and mechanically altered diets.
• Meet meal schedules for residents, staff, and guests.
• Assist the dishwasher in clearing tables and washing dishes, when necessary.
• Must be able to work any shift as directed by the Kitchen Manager.
• Comply with federal, state, and company policies, procedures, and regulations.
• Perform other related duties as directed by the Kitchen Manager.

Education and Experiences: Prior experience in a similar working environment is preferred, but not a requirement of the position. Must be at least 16 years of age if working in a full-time position and free of all communicable diseases.