The primary responsibility of the cook is to prepare food in accordance with current applicable federal, state, and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Head Cook and/or Director of Food Services, to assure that quality food service is provided at all times.
· Coordinate food preparation and meal service.
· Plan and initiate cooking schedule for food preparation to meet meal schedule.
· Prepare, season, cook and serve for assigned meal; ensure appropriate portioned servings according to portion control standards.
· Prepare nutritional snacks for clients as directed by Dietary Manager.
· Determine amount and type of food and supplies as required for daily menus.
· Clean equipment and work areas as assigned by the Dietary Manager.
· Maintains compliance with all HIPAA regulations.
· Perform other department duties assigned by the Dietary Manager.
Experience is a must!
1245p-830p
