Cook - Hico Nursing and Rehabilitation

The following is a non-exhaustive criteria that relates to the job of a Cook, and it is consistent with the business needs of the facility. These are legitimate measures of the qualifications for a Cook, and are related to to the functions that are essential to the job of a Cook.

KNOWLEDGE BASE:

• Ability to ensure quality food products are prepared according to the menu and standardized recipes.
• Ability to ensure that foods are ready for service ill the specified time.
• Ability to adapt to a variety of job duties and situations.
• Ability to act as a team member and be able to take on a leadership role as needed.
• Ability to perform Essential duties as outlined below.
• Ability to perform work tasks within the physical demand requirements as outlined below.
• Genuine care for and interest in elderly and handicapped people.
• Ability to comply with the Patient Bill of Rights and the Employee Responsibilities
• Ability to comply with Company and departmental safety policies and procedures 
• Ability to read and write the English language.
• Ability to prepare all foods according to the menu and the standardized recipes in a safe, efficient, and sanitary manner .
• Ability to suggest menu or recipe changes so that leftovers and any over-stocked items are used in a timely manner.
• Ability to ensure the proper preparation. portioning and serving of foods as indicated on the spreadsheet and the recipes.
• Ability to clean/sanitize facility equipment as needed to adhere to heal.
• Ability to lift bend and twist repetitively with minor assistance.

PHYSICAL DEMANDS:

Sitting:      1 - 2 hums in an 8 hour work shift.

Standing: 3-7 hours in an 8 hour work shift. Alternates continuous to walking.

Walking:  3-7 hours in an 8 hour work shift. Alternates occasionally to standing.

Lifting:    50 lbs.

Reliability, trustworthiness and consistency with regard to attendance is extremely impo1iant to this job. The ability to regularly and timely attend work cooperative and politely work and deal with others, and to effectively multi-task and work in a stressful environment are also essential functions to this job.

STATEMENT: This position reports directly to t he Dietary Service Manager.