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Cook
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- The cook will be responsible for preparing and serving meals according to the menu, monitoring methods of food handling, preparation, meal service, and equipment cleaning.
- Ensures the provision of quality food service and nutrition care in accordance with Federal, State and Local regulations.
- Prepares meal items according to planned menus and standardized recipes; refers to supervisor or dietitian the need for menu changes.
- Reviews menus, resident census information, production guides and pre-prep sheets to determine type and quantities of food to be prepared.
- Prepares food according to safe food handling guidelines per company policy and procedure and state and federal codes and regulations
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