Cook II, Days, Skilled Nursing Center

Job Summary

The Cook II is responsible for preparing meals and overseeing the daily activities of food preparation staff to ensure meals are prepared accurately, efficiently, and in accordance with established menus, recipes, portion requirements, and applicable dietary standards. The position coordinates and monitors food preparation activities, supports the proper use and handling of food products and supplies, and helps ensure timely and consistent meal service. The position monitors the condition, organization, and functionality of food preparation and work areas and ensures adequate stocking, storage, labeling, and proper rotation of inventory items. The employee maintains established cleanliness, sanitation, and food safety standards throughout the performance of essential functions and promotes a clean, safe, and well-organized work environment.

JOB FUNCTIONS

• Food Preparation & Meal Service

• Retrieves food items, ingredients, and supplies from designated stock, freezer, and refrigeration areas; performs food preparation tasks including washing, chopping, skinning, pureeing, tenderizing, and other assigned techniques.

• Prepares and cooks menu items and special orders for breakfast, lunch, and dinner, as applicable to the assigned shift, in accordance with prescribed diets, established menus, recipes, and portion requirements.

• Determines appropriate substitutions for menu items when necessary and ensures leftover foods are properly labeled, stored, and handled in accordance with food safety requirements.

• Food Safety, Sanitation & Equipment • Monitors food preparation conditions, including sanitation, food temperatures, weights, special diet preparation, and proper functioning of kitchen and food service equipment.

• Maintains safe, clean, sanitary, organized, and efficiently operating work areas and follows established personal sanitation practices, including proper handwashing and use of required protective coverings.

• Identifies and addresses food safety, sanitation, equipment, or work-area concerns and takes appropriate action to maintain established standards.

• Inventory & Staff Support

• Receives food and supply deliveries and ensures appropriate stocking, storage, labeling, and rotation of inventory items; replenishes designated supply areas as needed.

• Provides instruction and guidance to food preparation personnel regarding proper food preparation methods, techniques, sanitation practices, and effective time management.

• Monitors food preparation staff in the performance of assigned meal preparation activities and serves as a resource to employees, assisting co-workers as needed to support efficient operations.

• Emergency & Other Duties • Performs other related duties and responsibilities as assigned in support of food service operations.

• May be required to perform emergency duty, including working in Red Cross shelters and responding to threats, emergencies, or man-made or natural disasters, as directed by the District.

Additional Responsibilities

The duties and responsibilities described above are intended to provide a general overview of the position and are not intended to be an exhaustive list of all assigned duties, responsibilities, or activities. Employees may be required to perform other job-related duties as assigned to support departmental operations, organizational objectives, regulatory requirements, or patient care needs. Duties, responsibilities, and activities may change at any time with or without notice.

Education:

High school diploma or GED preferred.

Experience:

Two (2) years previous experience or training that demonstrates a variety of cooking skills and the ability to prepare food items according to established methods

Certification:

Food Safe Certification preferred

Licensure:

N/A

Registrations:

N/A

Training:

N/A