In accordance with RNP’s Mission Statement, Philosophy of Client Care and Code of Ethics as stated in the Personnel Policies and under the supervision of the Director of Food Services, the Cook is responsible for providing high-quality food services to clients by performing the duties outlined below.
Create recipes and prepare meals according to preset menus.
Coordinate meal planning with the goal of promoting wellness.
Prepare large-quantity entrees, vegetables, and desserts in accordance with approved menus.
Ensure food quality, consistency, and presentation standards are maintained.
Follow all public health, food safety, and sanitation guidelines at all times.
Honor dietary restrictions based on medical conditions and/or religious accommodations when possible.
Provide assistance and back-up meal preparation to other Group Homes when needed.
Follow menus and dietary guidelines provided by the Registered Dietitian.
Maintain clean and organized kitchen, storage, and food preparation areas.
Properly label, store, and rotate food items to ensure freshness and prevent waste.
Report any equipment issues or safety concerns promptly to the Supervisor.
Assume all other appropriate duties as assigned by the Supervisor.
