Cook

I. Title: Cook

II. Reports to: Program Supervisor

III. Qualifications: 1 year experience in food preparation preferred

Serve Safe Certification preferred

Basic knowledge of food handling, food preparation, menus and portions, special diets

Acceptable criminal records check, meeting with the Agency’s definition of acceptable moral character

Negative drug screen and TB screen

Physical, written and verbal skills to complete job requirements

Ability to professionally represent the Agency

IV. Additional Specifications:

1. Health: The Cook must be in such physical and mental health to efficiently complete all functions and duties of the position and not negatively affect the health of the consumer or the quality of his/her care. Must be able to lift a minimum of 50 pounds. Must be able to bend, stoop, kneel and stand on a regular basis.

2. Knowledge: A Cook shall have sufficient knowledge to solve unusual as well as commonplace problems. Basic knowledge of nutritional values, special diets and food exchanges.

3. Supervision: Takes directions from the Program Supervisor regarding the day to day operation and food handling.

4. Skills: The Cook shall the physical ability and skills in food preparation, operation of the kitchen equipment, and working with the targeted population.

5. Performance Standards: This position shall adhere to an acceptable code of ethics; maintain consumer/employee confidentiality, effective teamwork, courteous professional interactions with public and co-workers.

6. Level of access – limited access to residential at location 10 and 11

V. Overall Responsibilities:

Under direct supervision, performs a variety of routine food service duties such as; food preparation, assembling and serving meals, perform cleaning procedure to meet the standards established by the Health Department, AFC Licensing and I.M.P.A.C.T.

VI. Specific Responsibilities:

Follows all Agency policies and procedures

1. Follows established menus

2. Assembles and portions, prepared foods for regular and modified diet meals.

3. Appropriately identifies special diet meals to assure they are received by the appropriate consumer.

4. Food preparation including but not limited to, washing and cutting vegetables and fruits, carving and boning meats, assembling sandwiches, soups, purees food for blended diets, weighing and measuring ingredients according to recipes, uses an appetizing presentation for serving.

5. Monitors food temperatures to ensure proper food handling practices.

6. Properly washes, cleans and cares for kitchen equipment, dishes, utensils and appliances following cleaning schedule as written.

7. Properly using all safety precautions, operates kitchen equipment such as ovens, blenders, toasters, food processor, meat slicer, microwave, coffee maker, disposer, dishwasher, mixer and other related kitchen equipment.

8. Uses proper safety techniques, sets up and empties food warmer.

9. Demonstrates a clear understanding and enforces all policies as stated in the policy and procedure manual according to guidelines set forth by the Department of Public Health, i.e. Proper hand washing techniques and personal hygiene.

10. Performs other duties as assigned by the Program Supervisor or other management personnel.

VII. Confidentiality:

Each client/consumer has a right to confidentiality. In accepting employment at an I.M.P.A.C.T. facility, an employee is placed in a position of trust in regard to information regarding the clients/consumers. Employees must constantly be aware of the confidential nature of all information regarding the clients/consumers and any data pertaining to their care and treatment.

All reports, records, and data are confidential including those which pertain to testing, care, treatment, reporting, and research associated with the serious communicable diseases or infection If anyone contacts an employee about a client/consumer for whom this section might be applicable, he/she must immediately direct the person to the Executive Director.

Information concerning the client/consumers or staff person is not to be discussed outside the facility. Information concerning the clients/consumers or staff person should not be released, whether written or oral to any individual or agency without written consent of the consumer