What are the responsibilities and job description for the Cook position at Chestnut Grove?
Reports to: Executive Director
Summary: Conducts all kitchen functions, to include food preparation, dining room operation and quality assurance. Maintains compliance with all local, state and OSHA regulations affecting food service practices.
Qualifications: Previous experience in food preparation and kitchen operations required, preferably in an assisted living facility or nursing home. Previous supervisory experience a bonus. Accreditation in safe food handling required, able to work every other weekend.
Physical Requirements: Requires the ability to exert 100 pounds of force occasionally and/or constantly lift, carry, push or move objects, as in lifting food trays. Walking, bending, stooping and squatting are required constantly. May come in contact with hazardous cleaning materials.
Essential Duties and Responsibilities:
1. Responsible for all operational aspects of the food service area during shift, including but not limited to: preparing food on shift, plating up, cleaning work space, washing dishes, pots and pans.
2. In conjunction with management staff, responsible for procurement of supplies, maintaining food service area within budgetary allotment.
3. Works with nurse and dietitian to follow any special diet requirements.
4. In conjunction with management staff, responsible for food service purchasing and record keeping.
5. Oversees compliance with local, state and OSHA requirements as they relate to the food service area.
6. Assures that all food service employees are instructed in the proper use of kitchen equipment and cleaning schedule and procedures. Trains dining room staff in the correct delivery of food.
7. Responsible for an ongoing quality assurance program/plan for the food service area.
8. In conjunction with management staff, formulates system for serving residents in the dining room.
9. Responsible for organization/physical layout of food storage area.
10. Works collaboratively with other departments in planning and implementing special functions.
11. Maintains 72-hour emergency supply of food and water.
12. Attends staff meetings and participates in staff training.
13. Participates in cleaning all kitchen and storage equipment, according to maintenance/cleaning schedules. Assures that food and supplies are marked and stored correctly.
14. Responsible for health inspections. Must adhere daily to health department regulations and be able to work with health inspectors.