Purpose of Your Job Position
The primary purpose of your 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 may be directed by the Dining Services Director, 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 Function
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 Dining Services Director.
•Coordinate food service with other departments as necessary.
•Work with the Facility's dietitian and implement recommended changes as required.
•Ensure that 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.
•Ensure that menus are maintained and filed in accordance with established policies and procedures.
•Assist in establishing food service production line, etc., to assure that meals are prepared on time.
•Process diet changes and new diets as received from Nursing Services.
•Must adhere to all HIPAA requirements.
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 provide 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.
•Assist in serving meals and on a timely basis.
•Make only authorized food substitutions.
•Assist in food preparation for special meals, for parties, etc.
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 and direct daily or scheduled 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 all hazardous conditions or equipment to the Dining Services Director immediately.
•Assist in maintaining food storage areas in a clean and properly arranged manner at all times.
•Dispose of food and waste in accordance with established policies.
•Wear protective clothing and equipment when handling infectious waste and/or blood or body fluids.
•Report missing or illegible labels or MSDSs to the Dining Services Director.
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 Dining Services Director the equipment and supply needs of the department.
Working Conditions
•Works in well-lighted ventilated areas.
Atmosphere is warm for cooking.
•Is involved with physicians, residents, personnel, visitors, government agencies or personnel, etc., under all conditions and circumstances.
•May be exposed to heat or cold temperatures in kitchen or storage area.
Education
•Not applicable.
Experience
•One (1) year food experience in a hospital, nursing care 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 be able to understand the English language.
•Must possess the ability to make independent decisions when circumstances warrant such action.
•Must be knowledgeable of food procedures.
•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 possess the ability to seek out new methods and principles and be willing to incorporate them into existing food practices.
Physical and Sensory Requirements (With or Without a Reasonable Accommodation)
•Must be able to move intermittently throughout the workday.
•Must possess sight and 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 meet the general health requirements set forth by the policies of this Facility, which may include a medical and physical examination.
•Must be able to taste and smell food to determine quality and palatability.
•Based on the Occupational Safety and Health Administration's Guidelines for Nursing Homes Ergonomics for the Prevention of Musculoskeletal Disorders and the American Conference Governmental Industrial Hygienists' Threshold Limit Values for Lifting the Facility has identified that this job may require the lifting of residents, equipment, or other objects.
Accordingly, this job may require a minimum of 5 pounds and a maximum of 50 pounds lifting, periodically and or as needed.