||MISSION STATEMENT:The Cook is responsible for the preparation and cooking of proper amounts of food items, desserts, salads and other prep work. Standardized recipes, portion control, and preparation methods are used as prescribed by State and Federal guidelines. May be required to supervise a crew of up to six (6) in the area of cooking and food preparations. Is responsible for the cleanliness of work area and for safe, sanitary handling of food, equipment, and supplies. May be responsible for other food preparation tasks as assigned by the Supervisor/Manager.ESSENTIAL DUTIES:01. Coordinates the cooking operation and the functions of proper food preparation for patient/resident consumption.02. Adheres to all organizational and departmental policies and procedures.03. Maintains high standards of sanitation in all areas.04. Participates in various meetings as necessary.05. Ensures all products and food items are stored in accordance with TAMC policies, adhering to State and Federal Law.06. Participates as needed in the planning and development of goals and objectives.07. Coordinates the deliveries and food production in accordance with assignments from the Supervisor/Manager.08. Helps control food costs through the use of standardized recipes, portion control, and food specifications.09. Ensures the servers are adhering to proper holding temperatures for both hot and cold foods.10. Oversees the handling of daily inventory.11. Maintains proper production records.12. Ensures all foods are served according to the diet manual.13. Participates in departmental Performance Improvement program as needed.14. Interviews and surveys customers as new items are presented, reporting the results to the Supervisor.15. Completes other projects and duties as assigned by the Supervisor/Manager. 16. Attends monthly staff meetings and required TAMC in services as necessary.WORK ENVIRONMENT:Works in a hot, fast paced food production kitchen/warehouse operation. At times conditions may be stressful. At times dealing with extreme temperature changes as evidenced when entering freezers.PHYSICAL DEMANDS:Sitting – only during approved breaks.Standing/Walking – most of shift.Lifting – must be able to lift up to 50 pounds using good body mechanics.Twisting/Bending/Squatting – moderate amount.Hands/Arms/Wrist – must have good range of motion.Vision – must be able to read and comprehend a grade 12 level of instruction.Hearing – ability to hear items whispered at 3 feet (FAA Class III) is preferred.Speech – must be able to speak and legibly write English.Pushing/Pulling – must be able to push/pull a cart distances greater than 30 feet manually or with assistive devices.EDUCATIONAL REQUIREMENTS:1. High school diploma or equivalent.2. Education in Culinary Arts is preferred.3. Formal training or a minimum of 6 months on-the-job training in food preparation and all related areas including storeroom and receiving.4. Some computer education and entry level experience.EXPERIENCE REQUIREMENTS:
1. Minimum of 6 months experience in a food production capacity.2. On the job training is provided as necessary.
Equal Opportunity Employment
We are an equal opportunity, affirmative action employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, disability status, gender, sexual orientation, ancestry, protected veteran status, national origin, genetic information or any other legally protected status.