It is preferred that the Lead Cook has a high school diploma or equivalency. It is preferred that the Line Cook has an education in quantity cooking and therapeutic diets.
EXPERIENCE
It is required that the Line Cook has a minimum of one year dietary experience working in a hospital, skilled nursing care facility or other related medical facility. It is preferred that the Cook has a minimum of three years experience in a related position with proven ability in supervision.
SKILLS REQUIRED
Problem Solving: Identifies and resolves problems in a timely manner, gathering and analyzing information skillfully to develop alternative solutions both alone and with groups while using reason, even when dealing with emotional topics.
Customer Service: Manages difficult or emotional employee and facility situations, responding promptly to their request for service and assistance, while soliciting feedback to improved service insuring that commitments are met.
Interpersonal: Focuses on solving conflict and not blaming. Maintains confidentiality. Listens to others without interrupting and keeps emotions under control. Remains open to the ideas of others and tries new things.
Team Work: Balances team and individual responsibilities, exhibiting objectivity and openness to the views of others. Contributes to building a positive team spirit.
Planning and Time Utilization: Consistently plans/coordinates work to achieve maximum productivity and efficiency without sacrificing quality, accuracy and customer service. Meets deadlines in completing job assignments and special projects.
Oral and Written Communication: Speaks clearly. Listens carefully and gets clarification. Responds well to questions. Has the abilities necessary to communicate and work effectively with various levels of staff, residents, family members, and the public, and for required written documentation or reports.
Numerical ability necessary to make various computations in keeping work records and schedules, monitoring inventory control and supplies, and in recipe preparation.
Ability to read, understand, and follow recipe directions, diet orders and work assignments.
Willingness to perform routine, repetitive tasks with frequent interruptions.
The duties and responsibilities of the Cook include preparing and serving quality food according to established recipes and following the prepared recipes and menus; as well as maintaining high standards of cleanliness and hygiene – all in accordance with current applicable federal, state and local standards, guidelines and regulations, facility policies and procedures, and as may be directed by the Executive Director, Dining Service Manager, dietician and/or food service supervisor to assure that quality food service is provided at all times. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities.
ESSENTIAL
The following job functions have been determined to be essential of this position. Management reserves the right to modify this list and other functions as deemed necessary.
OTHER DUTIES
In addition to the essential job functions described above, the following job functions are important to the proper fulfillment of the duties: