Cook - PT

CHSGa•Royston, GA

About The Position

The Cook prepares and serves meals in a care setting, following menus created by dieticians, standardized recipes, and residents’ diet orders. The role includes preparing meals in large quantities for older adults, using institutional-sized cookware, ensuring meals are ready and served on time, and providing appropriate portions and substitutions. The Cook also supports tray-line service and associate meals, processes diet changes, and maintains accurate records related to food storage, temperatures, and sanitation. The position requires operating and cleaning kitchen equipment, maintaining clean work areas, storing food and cleaning materials appropriately, checking stock, and following infection-control and food-service procedures. The Cook communicates with associates, patients, family members, and visitors in a friendly and professional manner, responds helpfully to concerns, and contributes to collaborative work across the System. Other duties may be assigned as needed. No supervisory responsibilities are listed. Pay is $16.38 per hour, with weekly pay. A high school diploma or equivalent is preferred. The role requires reading and interpreting safety rules and procedure manuals, writing routine reports and correspondence, basic arithmetic, and proficiency with Microsoft Outlook, Excel, and Word.

Requirements

A high school diploma or equivalent is 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 apply common-sense understanding to written, oral, or diagrammed instructions and address problems involving several concrete variables in standardized situations.
Proficiency with Microsoft Outlook, Microsoft Excel, and Microsoft Word.
Ability to meet the described physical demands, with reasonable accommodations available where applicable.

Responsibilities

Prepare foods according to dietician-created menus and standardized recipes.
Operate kitchen equipment, including mixers, meat slicers, food processors, ovens, steamers, and other listed equipment.
Prepare large quantities of meals appropriate for older adults using institutional-sized cookware.
Work at a constant pace so meals are ready and served on time.
Follow infection-control policies and keep equipment and work areas clean.
Sweep floors, wipe counters, cover and store unused foods, and properly store leftovers and opened food.
Assist with food-service-line and tray-line service, ensuring diets are served as ordered and portions are controlled.
Understand and process diet orders, including specialized, therapeutic, and NPO diets, and assist with diet changes and new diets.
Provide appropriate menu substitutions for people who refuse foods and record substitutions according to procedures.
Use appropriate serving equipment, such as ladles, spoons, and scoops.
Properly scrape and wash dishes, pots, and pans.
Record freezer and walk-in refrigerator temperatures and check and record water temperatures.
Check dishwasher sanitizer levels with strips, check chemical levels, and replace chemicals as needed.
Check stock and put stock away appropriately.
Store cleaning materials appropriately.
Make coffee or tea as requested and follow procedures for serving associate meals.
Follow proper operating and cleaning procedures for kitchen equipment and related items.
Return trays to the kitchen if requested.
Report needed repairs to the maintenance department.
Communicate warmly and professionally with associates, patients, family members, and visitors, and respond helpfully to concerns.
Contribute to committees, workgroups, project management, and other collaborative efforts of the System.
Perform other duties as necessary to ensure the success of the System.