The Cook is expected to perform position-related duties that include, but are not limited to:

• Prepare nutritious, well-prepared and presented meals in a timely and consistent basis in accordance with written menu, approved recipes, special diet requirements, and number of persons served.
• Ensure food, food preparation, equipment, and storage areas are maintained in accordance with the sanitation requirements.
• Serve food according to dietary guidelines, checking for completeness and accurateness of the food served.
• Review residents’ diet information and care plans and discuss with Foodservice Director as necessary to make appropriate changes.
• Monitor portion control guidelines for individual residents.
• Maintain sufficient inventory as specified by state licensure bureau, and purchase food items within budgeting parameters.
• Stock and store food items as specified by state licensure bureau.
• Retrieve dishes and utensils following meals and ensure all dishes and utensils are washed and properly sanitized.
• Complete weekly grocery inventory and shopping lists.
• Complete substitution log if applicable.
• Post weekly menus.