Cook

The Cook prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures and assuring resident safety. May be directed by the Executive Chef and/or Director of Culinary Services. RESPONSIBILITIES (ESSENTIAL FUNCTIONS): 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 meals; Ensure appropriate portioned servings according to portion control standards. Prepare nutritional snacks as directed.

Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service. Check and inspect food products and supplies as delivered when needed. Oversee and assist in storage of supplies and food products.

Determine amount and type of food and supplies as required for daily menus. Notify Director of food, supplies, or equipment needs; Report equipment breakdowns and unsafe conditions to Director or Executive Chef. Clean equipment and work areas as assigned.

Uniforms must be worn in accordance with dress code requirements. Regular attendance and punctuality for scheduled shifts. Maintains professional and technical knowledge through continuing education opportunities including internal and external educational offerings.

Utilization of assistive devices for lifting is mandatory. Must adhere to safety protocols at all times. Understand the facility's fire and disaster plans; Follow established procedures during drills and actual emergencies.

Follow infection prevention guidance. Per DRH policy, all required conditions of employment must be met and maintained including required vaccinations. Implement DRH Standards of Behavior and exhibit behaviors consistent with DRH core values.

Performs other related duties as assigned.