Cook

Job Title: Cook Department: Dining Services Date Revised: 7/23/2024
Reports To: Food Services Director FLSA Status: Non-exempt Job Code: 6005


Job Summary:
The Cook prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations with established Benchmark policies and procedures. The Food Services Director will direct these duties to ensure that quality food service is always provided.

Principal Duties/Responsibilities:
• Demonstrates attention to detail
• Performs administrative duties such as completing forms, reports, etc.
• Advises supervisor when supplies diminish for reorder
• Assures all dietary procedures are followed.
• Must be able to operate all kitchen equipment safely and effectively. Equipment may include meat slicer, food processor, mixers, ovens, grills, steamers, dishwasher, dumb waiter, warmer cabinets.
• Has a presence in the dining room area during meals for the purpose of interacting with the residents and receiving feedback about their dining experience.
• Organizes walk-in freezer, storeroom, kitchen tables, and counters
• Receive and put away food and other storeroom orders
• Assist chef(s) in taking inventory
• Assists in establishing food production line to assure meals are prepared on time
• Serve breakfast, lunch, and dinner
• Demonstrates proper usage of equipment
• Earns and maintains Serve-Safe certification

Education/Experience/Licensure/Certification:
• High school diploma or equivalent.
• One-year dietary experience in a restaurant.

Required Skills/Abilities:
• Must be able to follow written and oral instructions.
• Must have knowledge of dietary procedures, as well as related laws, regulations, and guidelines pertaining to food service operations.
• Must possess leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel.

PHYSICAL JOB ANALYSIS
JOB TITLE: Cook, Lead Cook, Executive Chef, Sous Chef, Dining Service Director
The principal duties and responsibilities are listed in the formal job description. This form is intended to provide a summary of the physical demands of the job.
Frequency Frequency
Unanticipated Seldom (1-5% of time) Occasional (6-33% of time) Frequent (34-66% of time) Constant (67-100% of time) Unanticipated Seldom (1-5% of time) Occasional (6-33% of time) Frequent (34-66% of time) Constant (67-100% of time)
LIFT/CARRY (OBJECTS) EQUIPMENT
Objects up to 10 lbs. X Transfer Devices/Gait Belts X
Objects 11-20 lbs. X Kitchen Equipment X
Objects 21-35 lbs. X Ladders X
Objects 36-75 lbs.* X Maintenance Equipment X
Objects 76-100lbs.* X Tablets/Computers/Office X
*Weights in excess of 35 lbs. will be reviewed for 2-person or mechanical assist Vehicles/Driving