Head Cook

Work with Dietary Managers to develop and coordinate meals. Serve meals in an attractive manner. Have the knowledge in Increasing and Decreasing Recipes, and know Therapeutic Diets and procedures. Must be Food Safety Certified or willing to obtain certification as soon as class is available.

• Prepare and serve meals and substitutes for residents, staff, and visitors as assigned.
• Monitor dietary changes, check menus, and ensure supplies and equipment are ready.
• Record food and storage temperatures; label and store leftovers per guidelines.
• Clean and maintain kitchen equipment, storage areas, refrigerators, and freezers.
• Update supply charts, manage inventory, and report equipment or safety issues.
• Cover call-offs when needed, assist with QA tasks, and document duties accurately.
• Attend required meetings and inspect dumpster area and work assignments daily.

• Comprehensive knowledge of quantity cooking, food service equipment and therapeutic diets & texture-modified diets
• Must be willing to possess knowledge of and comply with regulations, policies, procedures, contract and philosophy of the institution
• Must maintain a courteous and professional manner toward residents, visitors and co-workers and a dedication to meet the needs of the elderly
• Must have awareness of cost containment, utilize time fully, and properly care for equipment
• Must possess ability to accept and follow written and verbal directives
• Must utilize good communication and observation skills
• Must be able to read and write
• Must possess basic computer skills and have the ability to learn dietary software programs