Position Summary: Under the direction of the Manager, Food Service, the Cook is an active member of the Nursing Home team that delivers long-term care consistent with the strategic vision, goals, philosophy, and direction of the Nursing Home and CRHS. Prepares, seasons and cooks’ food for residents, employees, and visitors. Basic Qualifications: • Education: Requires a high school diploma or GED state certification. • Experience: Requires little to no work-related experience, or any equivalent combination of education, training, and experience. • Licensure, Registrations & Certifications: This job does not require any professional or technical licenses, registrations, or certifications. Essential Job Responsibilities: • Follows all food production tallies, identifies portion sizes, products to produce, diets, counts and distribution appropriate to the tray-line and cafeteria. • Follows all recipes to assure consistent product production quality. • Ensures foods are prepared by the established mealtimes daily and served at appropriate temperatures. • Uses proper roast procedures on all meat items to assure high quality and limited shrinkage/waste. Prepares all food products to established portion sizes. • Ensures the quality of all prepared foods using sensory criteria to verify appearance, smell, and taste. • Stores foods properly to prevent spoilage and waste, and ensures that stored foods are covered, labeled, and dated. • Returns leftover stock to appropriate storage areas during shift. • Uses leftover foods while maintaining product quality and nutritional value. • Employs clean-as-you-go practices maintaining clean handling, preparation, cooking and storage areas, and clean cooking utensils, equipment and pots and pans. • Follows sanitation standards and health codes. • Ensures daily strict adherence by kitchen staff to personal hygiene policies, practices, and standards. • Adheres to safety procedures when operating all kitchen equipment. • Performs other job duties as assigned.