Location: Salina, KS (Holiday Resort, 2825 Resort Dr.)


 Position Title: Cook

Responsible To: Dietary Manager

FLSA Status: Non-exempt

Employment Status: Full-Time/Part-Time/Per Diem

Job Description:Prepares meals for residents and employees. Prepares meals in quantities according to menu and number of persons to be served. May supervise the activities of one or more workers in the preparing and serving meals.

 Equipment:  Standard kitchen equipment.

Duties and Responsibilities:The employee must be able to perform the essential functions of the job with or without reasonable accommodations. Except as specifically noted, the following functions are considered essential to this position.

  •  Prepares various foods depending on menu, recipe, and diet breakdowns for each meal.
  • Operates various kitchen equipment in preparation of meals.
  • Cleans work surfaces during your shift (clean as you go): clean floors, wipe down counter space (as spills occur), sweep and mop floor section at end of shift, cover and store unused foods according to standards and procedures for assuring quality and safety of foods.
  • Ensures delivery of optimal food quality, timely service, as well as high sanitation standards.
  • Demonstrates and maintains strong knowledge of food service and quantity cooking principles both for regular and special diets.
  • Uses standardized recipes, portion control, sanitary practices, safe food handling standards, and professionalism. 
  • Is accountable for taking food temperatures, ensuring food quality, and appearance. 
  • Must be able to work at a constant pace to ensure that food is prepared and served on time for each meal of the day.
  • May be required to help order supplies or to help with inventory.
  • Required to prepare and serve meals in accordance with Federal, State, and Facility regulations in regards to infection control procedures.
  • Required to assure that each resident receives the food according to their diet order, incorporating personal preferences.
  • Assure personal and staff compliance to all state and federal regulations including blood borne pathogens, infection control, use of hazardous materials, and fire safety.
  • Assures personal and staff compliance to residents’ rights.
  • Follows safety procedures as stated in the dietary service manual.
  • Complies with schedule as established by Dietary Manager.
  • Promotes good communication and effective working relationships.
  • Attendance patterns reflects commitment to customers and departmental goals.

 Specific Vocational Preparation Requirement: ServSafe Food Safety Certificationis preferred. Employee is required to enroll and successfully complete the course within six (6) months of hire if certification has not been completed at the time of hire.

Physical Activity Requirements: Employees are required to ask assistance or to use lifting equipment when attempting to lift or carry items over 25 lbs. Employee must be aware that during the normal, routine performance of the essential functions, some of the following body movements may occur naturally, although they may not be a requirement of the job.

 Primary Physical Requirements:

Lift up to 10 lbs: Constantly

Lift 11 to 25 lbs: Constantly

Lift 26 to 50 lbs: Occasionally

Lift over 50 lbs: Not required

 Carry up to 10 lbs: Constantly

Carry up to 11 to 25 lbs: Frequently

Carry 26 to 50 lbs: Not required

Carry over 50 lbs: Not required

 Reach above shoulder height: Constantly

Reach at shoulder height: Constantly

Reach below shoulder height: Constantly

 Push/Pull: Constantly

 Hand Manipulation:

Grasping: Constantly

Handling: Constantly

Torquing: Frequently

Fingering: Frequently

 Controls & Equipment:Standard kitchen and office equipment

 Other Physical Considerations:

Twisting: Required

Bending: Required

Crawling: Not required

Squatting: Required

Kneeling: Not required

Balancing: Not required

 Work Surface: Tile, linoleum and carpeted floors. Metal or wood counters.


During an 8-hour day, Employee is required to:


                                                                        Consecutive Hours   Total Hours

                                                            Sit                       2                            4

                                                            Stand                  3                            7

                                                            Walk                   1                            2


Cognitive and Sensory Requirement:

Talking: Required

Hearing: Required

Sight: Required

Tasting & Smelling: Required

 Other Considerations and Requirements:

The employee may be expected to perform other duties as assigned. Such duties will be within the scope of the employee’s training and ability. Employee must wear a hair net or other equally protective garment when working around food.



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