It is the responsibility of the cook to manage and operate the kitchen in the absence of the Dietary Supervisor. He/she is reports to the Dietary supervisor.

Maintain kitchen and cooking area in a safe, orderly, clean and sanitary manner.

Ability to prepare tasteful meals and to cook a variety of foods in large quantities.

Ability to follow prepared menus and portion control guides.

Ability to prepare special diets accurately.

Record food temperatures for the meals.

Prepare pureed foods.

Ability to work in cooperation and harmony with personnel in all departments.

Maintain quaternary solution in sanitizer buckets.

Assist with serving the different meals.

Clean cooking area and serving carts.

Report resident care concerns and potential issues to Administrator and/or Director of Nurses.

Participate in the orientation and on-going training of dietary staff.

Ability to make the presentation of the food appealing to the residents.

Ability to cooperate.

Willing to supervise and to work under supervision.

To make sure all cleaning schedules are followed.