Cook
Company: River Bend Specialized Assisted Living
Location: East China
Posted on: April 5, 2026
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Job Description:
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
Keywords: River Bend Specialized Assisted Living, East Lansing , Cook, Hospitality & Tourism , East China, Michigan
