Description

General Description:

• The role of Cook is responsible for preparing and cooking food according to established
• recipes and dietary guidelines, typically in a food service or institutional setting. This job
• reports to the building IDD Director.

Shift:

• Alternating schedule of:
  • Monday, Tuesday, Friday, Saturday 6:30AM 7:30PM
  • Sunday, Wednesday, Thursday 6:30AM 7:30PM

Minimum Qualifications:

• High school diploma or equivalent.
• Experience in food preparation, particularly in a institutional setting

Duties and Responsibilities:

• Meal Preparation: Following specific recipes and meal plans to prepare
• breakfast, lunch, or dinner items. This can involve cooking large quantities of food,
• ensuring proper portion control, and maintaining the quality and taste of the dishes.
• Food Safety and Sanitation: Adhering to food safety standards, including proper
• handling, storage, and preparation of food items. Keeping the kitchen area clean,
• washing dishes, and ensuring all equipment is sanitized.
• Inventory Management: Assisting in managing food inventory by tracking
• ingredients, notifying supervisors of low stock, and helping with the receipt and storage
• of food supplies.
• Collaboration: Working closely with other kitchen staff to ensure timely meal
• service and adherence to dietary requirements.
• Customer Service: Occasionally interacting with staff and residents to serve
• meals, accommodate dietary restrictions.
• Record Keeping: Logging temperatures of food items and equipment,
• documenting food usage, and following procedures for food waste management.
• Full-Time Cooks need to be on a flexible schedule, including weekends and
• holidays, and are expected to perform their duties efficiently and in accordance with
• health regulations.

Knowledge & Abilities

Knowledge:

• Basic verbal and written communication skills to complex ideas and concepts to
• residents:
• Ability to prepare and serve meals and snacks in compliance with approved
• menus provided by a Registered Dietician.
• Familiarity with USDA meal requirements for adults in terms of portion size and
• nutritional content.
• Basic knowledge of nutrition, including managing food allergies and dietary restrictions.
• Basic knowledge on how to perform simple arithmetic operations, such as working with
• fractions, percentages, and ratios.

Abilities:

• Preparing meals, snacks, and other food items according to the established
• menus and health guidelines.
• Maintaining proper hygiene and cleanliness in food preparation areas, including
• regular cleaning of kitchen equipment, countertops, stove, refrigerator, and garbage
• cans.
• Managing food inventory, including keeping an accurate count of supplies, and
• requesting approval for any menu changes.
• Ensuring the welfare, health, and safety of all residents during mealtimes,
• including maintaining an accessible file for food allergies.
• Supporting other staff by occasionally relieving staff for breaks, and maintaining
• overall kitchen cleanliness and sanitation.
• Completing First Aid CPR training as scheduled.
• Maintaining clear communication with the supervisor regarding any food-related
• issues or concerns.

Certifications:

• Must complete First Aid and CPR training as required.

Physical Requirements:

• Ability to lift and move kitchen supplies and equipment as needed.
• Capability to stand for extended periods during food preparation.

Additional Requirements:

• Must always demonstrate proper hygiene in food preparation.
• Willingness to perform related duties as assigned.

Additional Information:

• Selected applicants must verify experience/highest degree held.
• The selected applicant must comply with the State of Tennessee Employee Drug-
• Free Workplace Policy, and other policies.
• Selected applicant(s) will be required to submit to and pass a TBI/FBI
• background check and fingerprinting, to include Tennessee and Federal criminal history
• checks, child abuse records, employment verification, and professional/personal
• reference checks.