Job Description: The House Cook prepares meals for residents, family members and employees. Meals are prepared for each house in quantities according to the menu and number of people to be served. The House Cook is responsible for meal preparation, cleaning of food prep, cooking and serving areas. The House Cook helps the residents determine what is to be served along with the main course for breakfast, lunch and dinner.
The House Cook reports to the Dietary Manager.
Prepares various foods depending on menu, recipe, and diet breakdowns for each meal. Works with residents in the assigned house to provide for their food choices for the day.
Appropriately and safely operates kitchen equipment in preparation of the meal.
Cleans work surfaces during their shift (clean as they go); cleans floors, wipes down counter space (as spills occur), and completes the daily cleaning schedule prior to shift end.
Assures that the kitchen refrigerator and freezer are checked at least twice per 12 hour shift.
Ensures that food items are appropriately stocked, labeled and fresh.
Covers and stores unused foods according to standards and procedures for assuring quality and safety of foods. Labels and dates all opened food products.
Creates meals that are tasty, visually appealing, and meet the dietary requirements established by the dietitian.
Works at a constant pace to ensure that food is prepared and served on time for each meal.
Prepares the appropriate amount of food to ensure that the food does not run out during serving time.
Washes dishes and cooking equipment after each meal.
Prepares and serves meals in accordance with Federal, State, and facility regulations. Complies with all infection control procedures. Washes own hands in accordance with Health Department guidelines.
Assures personal and staff compliance to all State and Federal regulations including: bloodborne pathogens, infection control, use of hazardous materials, and fire safety.
Assures personal and staff compliance to Residents’ Rights.
Follows safety procedures as stated in the Dietary Service Manual.
Applicants should possess a high school diploma or a GED, as well as have experience and/or formal training in culinary arts. Employees must complete a Safe Serve class prior to or shortly after hire.
Applicants must safely operate standard industrial kitchen equipment including: convection ovens, steam ovens, gas ranges, gas ovens, tilt skillets, steam kettles, commercial mixers, commercial dishwashers, walk-in refrigerators and freezers, food processors, commercial garbage disposals, steam serving tables, and many hand appliances and tools.