Cook (XX)

Location: Live Oak
Department: Live Oak Dietary/Food Service - Live Oak Food Service
Classification: Full-Time
Shift: 10:00 AM-7:00 PM
Date Posted: 1/19/2023
Description: Live Oak Cook
Position Purpose
As a team of the Dietary Department, this position’s primarily reasonability is to ensure meals are prepared and served to exceed customer expectations at Live Oak.  Under the supervision of the Executive Chefs, Dietary Management, Dietary supervisor, or the lead cook, the cook will performs a variety of food service and sanitations duties aimed at providing our residents, their guests, and staff with nutritious, appealing, and safe meals while dining at Live Oak.  These duties include preparation, presentation, and service of food as well as sanitation and cleaning duties as assigned by management. The team member of the Dietary department proactively seeks knowledge to increase personal and professional development.  Each cook has the responsibility of providing a safe environment for residents and staff through working immediately to correct any hazards and unsafe conditions or reporting conditions to management as well as working safely as not to endanger themselves, co-workers, or residents.
Key Accountabilities
Provides residents with safe handling of meals.       
Ensures that kitchen is cleaned and maintained in a safe and sanitary manner including floors, walls, all equipment and utensils.
Ensure all stored food is accurately labeled and dated (F.I.F.O)
Rotates all food for freshness
Purges any expired food
Maintains the sanitation and cleanliness of kitchen
Cleaning is performed before, during, and after cooking.
Pay special attention to menus and keep various batches of food separate from other dishes that include special diets with varying instructions
Performs all duties in accordance to the Local, State and Federal regulations at all times.
Notify management if additional assistance is required
Provides residents with nutritious, and appealing meals.
Prepares meals for both regular and therapeutic diets, following oral and written instructions, menus, recipes, etc

Provides residents with nutritious, and appealing meals – continued

Maintains quality in menu by cooking vegetables at appropriate times and in small batches as needed to assure vegetables maintain color and texture.
Reads and follows special diet cards or menu selection and serves meals from steam table
Reads catering breakdown daily and prepares food for special groups, meetings, etc, upon request.
Responsible for keeping food waste to a minimum, while never running out of food. Ensures meal schedules and serving times are kept according to established procedures.
Prepare for service
Looks several days ahead at menu, catering breakdown, etc and preps for food service as needed.
Prep work may consist of cleaning and peeling vegetables, assembling ingredients for the main dishes.
Performs all duties in accordance to the Local, State and Federal regulations at all times.
Notify management if additional assistance is required


Follows all Safety Policies and Standards
Adheres to all work rule policies regarding safety
Uses knowledge of equipment to perform cooking tasks safely
Maintains cooking equipment to prevent malfunction and bodily injury.
Report any incident or accident to management immediately.
Reports any equipment malfunction to management immediately.
Works Safely
Ensures all walking surfaces are safe from slip and trip hazards
Ensure safe storage and display of dishes, utensils, etc.
Immediately correct unsafe conditions or notify management
Keep work area free from clutter to avoid injury to residents and co-workers
Know the contact numbers for the nurse and security in case of incident or accident
In case of emergency be able to assist with the needs and safety of residents
Be in uniform at all times including hair or face restraints, badge, and non –slip shoes

Builds Personal Skills and Knowledge
Proactively seek knowledge of menu items, cooking techniques, and current trends in food production.
Continues to increase knowledge of food production, trends, sanitation, and personal and professional development in order to become a better team member and leader.
Maintain current knowledge of all policies and procedures affecting the Dietary Department, Oaks of Louisiana, and Willis Knighton.
Attends and participates in appropriate in-service, departmental, Oaks of Louisiana Meetings
Continuously communicates to management and or chefs about:
Any issues within the Dietary Department, other Departments, or residents and their guests at the Oaks of Louisiana
Ideas for improvement
Questions about a recipe or menu items
Procurement of supplies
If any additional assistance is required

Follows resident rights in and out of the dining room
Treats residents with dignity and self-respect
Ensures residents are served food according to ethnic, cultural, or religious customs
Allows residents to make choices about where, when, and what to eat
Ensures resident is provided adequate fluids to maintain proper hydration and care
Ensures meals are served in a cheerful, relaxed, a quiet, pleasant surrounding that is well lit, ventilated, adequately furnished, and has sufficient space for safety and comfort
Provides resident with adaptive eating devices to assist in maintaining independence in eating.
Allows resident time to complete meals without feeling rushed.
Serves food that has been prepared under sanitary conditions and served at the proper temperature.
Provides resident texture of food at highest level tolerated.
Serves attractive, well-seasoned food in portions acceptable.
Offers substitutes of similar nutritive value when food served is refused.
Have availability of seconds on food if desired and allowed.
Serves meals and snacks within a reasonable time of scheduled meal services
Observes all regulations regarding HIPAA and notify the Manager of Dietary or Human Resource Director of any HIPAA violations. Maintains the confidentiality of all resident care information.



The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Work is performed in a kitchen setting, around industrial size kitchen equipment. Lifts, carries, pushes, pulls lightweight equipment, materials, or supplies up to 25 pounds.
Must be able to stand or walk during 90% of the 8-hour shift.
Safety precautions must be used when using equipment and when walking on slippery surfaces.
Possess a genuine interest in geriatric care.
Demonstrate respect and a willingness to work as a team to provide care to residents.
Be flexible in regards to hours. You may be scheduled to work holidays, weekends, and special events realizing the cook’s responsibility may fall outside of normal scheduling hours.
Willingness to meet all job requirements, as well as any other duties or tasks assigned by the supervisor, manager, or executive chefs.
Represent facility to community in a positive and professional manner and in accordance with the mission of the Oaks of Louisiana and Willis Knighton.
Must comply with annual TB testing procedures. Must submit to a drug screen and a physical post offer.
Arrive at work, dressed properly, on time and ready to work
Maintains a positive lifestyle while at work and outside of work including mental, physical, and emotional wellness
Maintains the upmost integrity and honesty while employed at the Oaks of Louisiana
Possesses the ability to maintain a positive, stable disposition in performance of work in association with co-workers, residents, and their guests to maintain the highest level of performance in an environment of frequent demands and changes.
Works as a team player with the Dietary Department, adjusting duties to cover other assignments as necessary

Willis-Knighton is an equal opportunity employer and thus, manages its employment and employee relations policies, practices and benefits without regard to age, race, sex, color, creed, religion, national origin, disability, veteran, or other protected status where otherwise qualified.