Cook - FT- Day

CHSGa•Douglas, GA

About The Position

The Cook prepares meals according to dietitian-created menus and standardized recipes, producing food in large quantities appropriate for elderly residents. The role operates and cleans kitchen equipment, supports meal and tray-line service, and ensures diets and meal substitutions are handled according to orders and procedures. The Cook also monitors food storage and kitchen conditions, records required temperatures, and follows infection-control and food-service procedures. The position requires a helpful, professional approach when communicating with associates, patients, family members, and visitors.

Requirements

High school diploma or equivalent preferred.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence and speak effectively before groups of customers or associates.
Ability to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals.
Ability to follow written, oral, or diagrammed instructions and use common-sense judgment in standardized situations involving several concrete variables.
Proficiency with Microsoft Outlook, Microsoft Excel, and Microsoft Word.
Ability to meet the stated physical demands, with reasonable accommodations where applicable.

Responsibilities

Prepare foods for each meal according to menus created by dietitians and standardized recipes.
Operate kitchen equipment, including mixers, meat slicers, food processors, ovens, and steamers.
Prepare large-quantity meals appropriate for elderly residents using institutional-sized cookware.
Maintain a constant pace so meals are ready on time.
Clean work surfaces, floors, kitchen equipment, dishes, pots, and pans; properly store cleaning materials and leftover or opened food.
Assist on the food service line and tray line, using appropriate serving equipment and portion controls.
Ensure diets are served as ordered, including specialized, therapeutic, and NPO diets; process diet changes and new diet orders.
Understand menu substitutions, record them according to procedures, and make substitutes available for people who refuse foods served.
Record freezer and walk-in refrigerator temperatures and check stock as needed.
Check and record water temperatures, test dishwasher sanitizer with strips, and check or replace chemical levels as needed.
Follow proper operating procedures for the steamer and other kitchen equipment.
Report needed repairs to the maintenance department.
Make coffee or tea as requested and follow procedures for serving associate meals.
Communicate professionally and warmly with associates, patients, family members, and visitors, responding helpfully to concerns and questions.
Contribute to committees, workgroups, project management, and other collaborative System efforts; perform other duties as needed.