Job Title: Cook
Department: Dietary
Classification: Non-Exempt (Hourly)
Reports to: Food Service Director
Revised: August 2020
Community Name/Logo
Position Summary
Ensures efficient, timely, and friendly service to all residents and staff. Maintains proper sanitation
and safety procedures and high quality food preparation and presentation. Orders, receives, and
rotates stock in conjunction with the Food Service Director. Reads and follows recipes to ensure
consistency of the product. Prepares and serves food items for breakfast, lunch or dinner as
assigned. Assists with meeting or exceeding resident dining expectations. Is knowledgeable in
food preparation techniques and presentation. Other relevant duties may be required or assigned
by Supervisor.
Essential Functions and Responsibilities
• Ensures the CAPLICO Core Values and Code of Conduct are adhered to at all times.
• Ensures compliance with Resident Rights and HIPAA policies at all times.
• Prepares, cooks, and presents meals on time to satisfy residents’ needs. Knowledge of special
dietary needs of residents and the required meal prep techniques.
• Maintains high standards of sanitation and cleanliness in keeping with facility requirements
and state regulations.
• Breaks down and cleans all food preparation equipment after it is used.
• Completes and maintains temperature sheets, production sheets, and daily/weekly/monthly
cleaning charts.
• Assists with food supply ordering as directed.
• Practices time management and multitasking in order to prepare and serve meals in a timely
manner.
• Ensures quality of food at all times. Ensures food is cooked to correct temperatures and served
at correct temperatures.
• Ensures all food prep is completed for the following day’s menu.
• Handles knives on a regular basis and follows appropriate safety measures.
• Demonstrates skill in plate presentation and portion control.
• Gives input on new menu items and recipes.
• Attends and participates in designated meetings and trainings.
• May perform other duties as assigned by the Food Service Director.
Supervisory Responsibility
• None
Work Environment
• Works in well-lit/ventilated areas. Atmosphere is warm for cooking.
• Works in office areas as well as throughout the facility's dietary service areas (i.e., kitchen,
dining rooms, resident rooms, activity rooms, etc).
• Moves intermittently during working hours.
• Is subject to frequent interruptions.
• Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all
conditions and circumstances.
Job Title: Cook
Department: Dietary
Classification: Non-Exempt (Hourly)
Reports to: Food Service Director
Revised: August 2020
• Is subject to hostile and emotionally upset residents, family members, personnel, and visitors.
• Works beyond normal duty hours, on weekends, and in other positions temporarily, when
necessary.
• Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, postdisaster, etc.).
• Is subject to injury from falls, burns from equipment, odors, etc., throughout the work day, as
well as to reactions from dust, disinfectants, tobacco smoke, and other air contaminants.
• Is subject to sudden temperature changes when entering refrigerator.
• May be exposed to heat/cold temperatures in kitchen/storage area.
• Is subject to exposure to infectious waste, diseases, conditions, etc., including TB, COVID-19
and the AIDS and Hepatitis viruses.
• May be subject to the handling of and exposure to hazardous chemicals.
Physical Demands and Sensory Requirements
(With or Without the Aid of Mechanical Devices)
• Must be able to move frequently throughout the workday.
• Must be able to perform physical tasks for extended periods of time.
• Must be able to cope with the mental and emotional stress of the position.
• Requires hand-eye coordination, manual dexterity, normal range vision or the use of
prosthetics that will enable the senses to function adequately to ensure that the requirements of
this position can be fully met (e.g.: accurately read measurements on resident related
equipment such as thermometers, monitors, gauges).
• Must be able to function independently, have personal integrity, flexibility and the ability to
work effectively with residents, employees, visitors and support agencies.
• Must be in a good general health and demonstrate emotional stability.
• Must be able to relate and work with the disabled, ill, elderly, emotionally upset and at times,
hostile people within the community.
• Must be able to stand continuously 100% of the time.
• Must be able to walk up to 20% of the time.
• Must be able to bend, stoop and crouch occasionally.
• Must be able to lift/carry up to 40 pounds.
• Must be able to push/pull up to 50 pounds frequently.
• Must be able to assist with the evacuation of residents.
Specific Requirements
• Must be able to cook a variety of foods in large quantities.
• Must be able to write, read, speak, and understand the English language.
• Must possess the ability to make independent decisions when circumstances warrant such
action.
• Must possess the ability to deal tactfully with personnel, residents, family members, visitors,
government agencies/personnel and the general public.
• Must be knowledgeable of dietary procedures.
• Must possess leadership ability and willingness to work harmoniously with other personnel.
Job Title: Cook
Department: Dietary
Classification: Non-Exempt (Hourly)
Reports to: Food Service Director
Revised: August 2020
• Must be able to follow oral and written instructions.
• Must maintain the care and use of supplies, equipment, the appearance of work areas, and
perform regular inspections of food service areas for sanitation, order, safety and proper
performance of assigned duties.
• Must have patience, tact, cheerful disposition and enthusiasm as well as be willing to handle
residents based on whatever maturity level they are currently functioning.
• Must possess the ability to seek out new methods and principles and be willing to incorporate
them into existing dietary practices.
• Must not pose a direct threat to the health or safety of other individuals in the workplace.
Minimum Requirements
• One year of experience in all phases of food service preparation and administration.
• ServSafe, or equivalent, certification required.