Cook - FT

CHSGa•Newnan, GA

21h

About The Position

The Cook prepares meals according to dietitian-created menus and standardized recipes, serving older adults in large quantities and accommodating ordered diets, including specialized and therapeutic diets, preferences, dislikes, and NPO orders. The role uses institutional-sized cookware and kitchen equipment, maintains appropriate portion controls, and ensures meals are prepared and served on time. The Cook also supports tray-line service, monitors food storage and stock, records required temperatures, and follows sanitation, infection-control, equipment-cleaning, and kitchen operating procedures. The position requires effective communication with associates, patients, families, and visitors, along with a helpful and professional demeanor. A high school diploma or equivalent is preferred. The role has no supervisory responsibilities.

Requirements

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 diagrammatic instructions and address problems involving several concrete variables in standardized situations.
Proficiency with Microsoft Outlook, Microsoft Excel, and Microsoft Word.
Ability to meet the stated physical demands, with reasonable accommodations as applicable.
Ability to communicate well and maintain a warm, friendly, helpful, caring, and professional demeanor.

Nice To Haves

High school diploma or equivalent preferred.

Responsibilities

Prepare foods for each meal according to dietitian-created menus and standardized recipes.
Operate kitchen equipment, including mixers, meat slicers, food processors, ovens, and steamers.
Prepare large quantities of food suitable for older adults using institutional-sized cookware.
Maintain a steady pace so meals are ready for service 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 kitchen staffing gaps when needed and report needed repairs to the maintenance department.
Read and understand menus and diet orders, including NPO orders, and process diet orders and changes.
Assist on the food-service line to ensure ordered diets and substitutions are served correctly and documented as required.
Monitor and serve meals using appropriate portion controls and serving equipment.
Provide substitutes for individuals who refuse the foods served.
Set up and serve the tray line and return trays to the kitchen when requested.
Properly scrape and wash dishes, pots, and pans.
Record freezer and walk-in refrigerator temperatures and check and record water temperatures.
Check stock, put stock away appropriately, and store cleaning materials properly.
Prepare coffee or tea as requested and follow procedures for serving associate meals.
Follow proper cleaning and operating procedures for kitchen equipment and fixtures, including the dishwasher and steamer.
Check dishwasher function with sanitizer strips and monitor and replenish chemical levels as needed.
Communicate effectively with associates, patients, family members, and visitors; respond to concerns and answer questions professionally.
Contribute to committees, workgroups, project management, and other collaborative efforts, and perform other duties as necessary.