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Special Meal Prep/Cook

Knowledge, Skills & Abilities:

  • Able to accurately weigh and measure food ingredients and portions.
  • Knows how to cook and follow recipes.
  • Must have the ability to read and understand simple instructions, written procedures, short correspondence, and memos.
  • Ability to apply common sense and understanding in order to carry out detailed tasks with written or oral instructions.
  • Has an understanding of various food diets and nutrition.

Employee must be able to perform each essential function effectively to be successful in this position.

  • Follows posted menus and recipes, estimates the food quantities needed per number to be served, and adjusts recipes as needed
  • Cooks and prepares meals that are palatable, attractive, and nutritionally adequate in institutional quantities at proper temperature and at proper times; and accounts for the number of guests and employees served
  • Prepares pureed diets according to recipes, menus, and diet orders
  • Tastes food served for proper flavor, smell, and consistency
  • During meal service, assembles the plates with hot food items, according to dietary needs and portion control
  • Prepares menu items for the next meal and next day as assigned or needed
  • Follows and practices proper hand washing and other sanitary work practices
  • Maintains a clean food service work area as food is prepared and served
  • Uses food supplies in an efficient manner to prevent food waste, and keeps chefs aware of products used as well as checks prior to using to insure there is enough available at the time of use
  • Prepares and maintains supply of food substitutes to accommodate guest’s needs, choices, or cultural, ethnic, and religious preferences
  • Uses food preparation equipment properly and safely, cleans when required, and reports problems or repairs needed
  • Keeps kitchen surfaces clean during meal service, and cleans and sanitizes all preparation surfaces after each meal
  • Handles, stores, and disposes of food supplies, in compliance with state and federal regulations
  • Assists in receiving and storing of deliveries from all vendors
  • May be responsible for opening or closing of the kitchen in the morning or evening
  • Communicates with nurses and unit heads during shift or as needed to best meet the needs of the guests
  • Attends mandatory meetings and applies information to job duties
  • Participates in fire and disaster drills, and carries out assigned duties in the event of an emergency
  • Is familiar with the various adaptive equipment needed for service, example = plates, forks, spoons, weighted equipment etc.
  • Collaborates with evening activity counselors to provide any snacks or meals needed for special events
  • Is responsible for properly storing items our guests may bring into the kitchen as well as dispensing and returning them
  • Maintains a log book of our guest’s names and dietary needs and updates it prior to every session change

MINIMUM QUALIFICATIONS

  • Previous experience working with special dietary guidelines preferred. Previous kitchen experience including prep work included.
  • Able to lift and/or carry up to 50 lbs.

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