Cook - Institution follows a menu to prepare and cook meats, fish, poultry, gravies, cereals, soups, vegetables and other foods for service in an institutional setting. May create and update menus, help with grocery items inventory and kitchen, equipment maintenance. Being a Cook - Institution may require a high school diploma or equivalent. Typically reports to a supervisor or manager. The Cook - Institution works independently within established procedures associated with the specific job function. Has gained proficiency in multiple competencies relevant to the job. To be a Cook - Institution typically requires 3-5 years of related experience. (Copyright 2024 Salary.com)
COOK
Duties and Responsibilities
Administrative Functions
· Review menus prior to preparation of food.
· Inspect special diet trays to assure that the correct diet is served to the resident.
· Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Director of Food Services.
· Coordinate dietary service with other departments as necessary.
· Work with the facility's dietitian as necessary and implement recommended changes as required.
· Ensure that all dietary procedures are followed in accordance with established policies.
· Assist in standardizing the methods in which work will be accomplished.
· Assume the authority, responsibility and accountability of Cook.
· Ensure that menus are maintained and filed in accordance with established policies and procedures.
· Assist in establishing food service production line, etc., to assure that meals are prepared on time.
· Process diet changes and new diets as received from Nursing Services.
· Others as deemed necessary and appropriate, or as may be directed.
Personnel Functions
· Develop and maintain a good working rapport with inter-department personnel as well as with other departments within the facility to assure that food service can be properly maintained to meet the needs of the residents.
· Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department.
· Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food Services.
Staff Development
· Participate and assist in departmental studies and projects as assigned or that may become necessary.
· Attend and participate in workshops, seminars, etc., as directed.
· Attend and participate in annual HazCom, bloodborne pathogens, and TB in-service training programs.
Dietary Service
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