Cook

Purpose of Your Job Position The primary purpose of your job position is to prepare food in accordance with current applicable, federal, state, and local standards, guidelines and regulations, with our established policies and procedures, and as directed by the Head Cook and/or Director of Food Services, to assure that quality food service is provided at all times.
Delegation of Authority As cook, you are delegated the administrative authority, responsibility; and accountability necessary for carrying out your assigned duties.
Job Functions Every effort has been made to identify the essential functions of this position.
However, it in no way states or implies that these are the only duties you will be required to perform.
The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is an essential function of the position.
Duties and Responsibilities Administrative Functions Review menus prior to preparation of food Inspect special diet trays to assure that the correct diet is served to the resident.
Perform administrative requirements such as completing necessary forms, reports, etc.
, and submit to the Director of Food Services.
Coordinate food service with other departments as necessary.
Work with the facility’s dietician as necessary and implement recommended changes as required.
Ensure all food procedures are followed in accordance with established policies.
Assist in standardizing the methods in which work will be accomplished.
Assume the authority, responsibility and accountability of Cook.
Assist in establishing food service production line, etc.
, to assure that meals are prepared on time.
Process diet changes.
Others as deemed necessary and appropriate, or as directed.
Personnel Functions Develop and maintain a good working rapport with inter-department personnel as well as with other departments within the facility to assure that food service can be properly maintained to meet the needs of the residents.
Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the facility.
Report all occupational accidents, exposures to blood, body fluids, infectious materials, and hazardous chemicals in accordance with the facility's policies and procedures governing accidents and incidents.
Report known or suspected incidents of fraud to the Administrator.
Staff Development Participate in in-service training classes that provide instructions on ''how to do the job”.
Participate in training programs, as appropriate.
Attend and participate in annual HazCom, blood-borne pathogens, OSHA, HIPAA, TB and other in-service training programs as directed.
Food Service Prepare meals in accordance with planned menus.
Prepare and serve meals that are palatable and appetizing in appearance.
Serve food in accordance with established portion control procedures.
Prepare food for therapeutic diets in accordance with planned menus.
Prepare food in accordance with standardized recipes and special diet orders.
Prepare and serve bedtime snacks.
Be sure that appropriate equipment and utensils are provided with the resident’s meal tray.
Prepare and serve substitute foods to residents who refuse foods served.
Safety and Sanitation Prepare food in accordance with sanitary regulations as well as our established policies and procedures.
Ensure that safety regulations and precautions are followed at all times by all personnel.
Follow established infection control precautions policies and procedures when performing daily tasks.
Assist/direct or schedule cleaning duties in accordance with established policies and procedures.
Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.
Report hazardous conditions/equipment to the Director of Food Services immediately.
Report all accidents/incidents as established by department policies.
Fill out and file reports as directed.
Dispose of food and waste in accordance with established policies.
Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids.
Report missing/illegible labels or MSDSs to the Director of Food Services.
Equipment and Supply Functions Ensure that food and supplies for the next meal are readily available.
Assist in inventorying and storing in-coming food, supplies, etc.
, as necessary Recommend to the Director of Food Services the equipment and supply needs of the department.
Resident Rights Maintain the confidentiality of all resident care information.
Knock before entering a resident's room.
Maintain all resident's rights, including the right of refusal.
Report complaints and grievances made by the resident and make a written/oral report to the Director of Food Services.
Follow facility's established procedures.
Miscellaneous Assist in serving meals as necessary and on a timely basis.
Make only authorized food substations.
Assist in food preparation for special meals, for parties, etc.
Working Conditions Works in well-lighted/ventilated areas.
Atmosphere is warm for cooking.
Is subjected to sudden temperature changes when entering and exiting refrigerator and freezer areas.
Moves intermittently during working hours.
Is subject to frequent interruptions.
Is involved with residents, personnel, visitors, government agencies/personnel, etc.
, under all conditions and circumstances.
Is subject to hostile and emotionally upset residents, family members, etc.
Communicates with the medical staff, nursing staff, and other department supervisors.
Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.
Is subject to call-back during emergency conditions (e.
g.
, severe weather, evacuation, post-disaster, etc.
).
Attends and participates in continuing educational programs.
Is subject to injury from falls, burns from equipment, odors, etc.
, throughout the work day, as well as to reactions from dust, disinfectants, tobacco smoke, and other air contaminants.
Is subject to exposure to infectious waste, diseases, conditions, etc.
, including TB and the AIDS and Hepatitis B viruses.
Maintains a liaison with other department supervisors to adequately plan for dietary services/activities.
May be subject to the handling of and exposure to hazardous chemicals.
Education Must possess, as a minimum, an 8th grade education.
Experience One (1) year food experience in a supervisory or cooking capacity in a hospital, nursing facility, or other related medical facility preferred (but, not necessary).
Specific Requirements Must be able to cook a variety of foods in large quantities.
Must possess and maintain an “Eligible” ACHA Background Screening status.
Must be able to read, write, speak, and understand the English language.
Must possess the ability to make independent decisions when circumstances warrant such action.
Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public.
Must be knowledgeable of food procedures.
Must possess leadership ability and willingness to work harmoniously with other personnel.
Must be able to follow oral and written instructions.
Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety, and proper performance of assigned duties.
Must have patience tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning.
Most posses the ability to seek out new methods and principles and be willing to incorporate them into existing food practices.
Must not pose a direct threat to the health or safety of other individuals in the workplace.
Physical and Sensory Requirements (With or Without the Aid of Mechanical Devices) Must be able to move intermittently throughout the work day.
Must be able to speak and write the English language in an understandable manner.
Must be able to cope with the mental and emotional stress of the position.
Must be able to taste and smell food to determine quality and palatability.
Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met.
Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies.
Must be able to push, pull, move, &/or lift a minimum of 35 lbs.
to a minimum height of 5 fl & be able to push, pull, move, &/or carry such weight a minimum of 450 ft.
Must meet the general health requirements set forth by the policies of this facility which may include a medical and physical examination.