Description

POSITION: 
The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with county, state and federal laws and regulations, as applicable, that meet daily nutritional and special dietary needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and at the proper time. Works with Dietary Services Supervisor to allocate resources in an efficient and economic manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life. 
 
REPORTING: 
This position is responsible to the Dietary Services Supervisor.
 
FLSA STATUS: Non-exempt 

ESSENTIAL JOB FUNCTIONS: 

• Follow recipes and prepares foods that correspond to menu cycles and recipes prepared by Dietitian 
• Cook or prepare palatable, attractive, nutritionally adequate meals in institutional quantities according to census and diet type, that are served at proper temperatures and at proper times. Cook will adjust food quantities according to need by residents to prevent over/under production of food. 
• Supervise kitchen staff who assist with food preparation, assembling trays, cleaning and storage of supplies and equipment 
• Frequently clean food service work areas as food preparation and service is done, and between tasks 
• Use food supplies and equipment in an efficient and economic manner to prevent waste 
• Prepare and maintain supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences 
• Participate in inventory ordering and receiving of stock/supplies 
• Inspect trays following meal service to monitor and record resident acceptance of menu items. Report findings to Dietary Services Supervisor 
• Use food preparation equipment according to manufacturer’s instructions. Follow proper cleaning techniques and preventative maintenance schedules 
• Handle, store, dispose of food supplies and prepared food in accordance with department procedures and in compliance with county, state and federal laws and regulations, as applicable 
• Follow facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Use personal protective equipment when indicated. Follow facility procedures for resident trays that require special handling 
• Inspect food service work areas for evidence of rodents or pests, safety or fie hazards, housekeeping and maintenance problems. Correct problems and/or report problems promptly to Dietary Services Supervisor 
• Communicate with Dietary Services Supervisor throughout shift as needed to best meet needs of residents 
• Assist Supervisor with preparations for county, state, and federal inspections. Attend survey training. Interact with state surveyors as instructed by Supervisor 
• Attend in-service education as assigned. Apply information to job tasks 
• Report injury to self or others to Supervisor, immediately
• Report any unsafe/hazardous conditions to your Supervisor or Administrator immediately 
• Maintain work areas in a neat and clean condition 

JOB FUNCTIONS: 

• Demonstrate knowledge of, and respect for, the rights, dignity and individuality of each resident in all interactions 
• Appreciate the importance of maintaining confidentiality of resident and facility information 
• Demonstrate honesty and integrity at all times in the care and use of resident and facility property 
• Must be neat and clean in appearance 
• Working knowledge of food handling, preparation and storage techniques that comply with county, state and federal laws and regulations, as applicable. Ability to apply regulations to work situations of cook and to supervision of staff assistants 
• Appreciation of the importance of food preparation in enhancing quality of life for residents 
• Carry out all duties in accordance with the facility mission and philosophy 
• Able to understand and to follow written and verbal directions including menus, tray tickets, substitution lists and labels. Able effectively to communicate with staff members and residents through verbal and/or written means 
• Knowledge of emergency and disaster procedures of facility. Able to locate nearest exit, to understand and respond to written or oral instruction in case of emergency 
• Sufficient mobility, and strength to move freely through the building, to assure resident safety at all times and to assist, transfer or otherwise move residents of facility out of danger in case of emergency 
• Demonstrate respect for co-workers and responds to needs of residents by complying with facility policies on attendance and punctuality and dress code. Able to arrive and to begin work on time and to report for duty as scheduled on all shifts, weekends and holidays 
• Working knowledge and ability to comply with facility policies and procedures for workplace safety including infection control procedures, application of universal precautions for blood borne pathogens, use of personal protective equipment and handling of hazardous materials 
• Demonstrate ability to prioritize tasks/responsibilities and complete duties/projects within allotted time 
• Able to respond to change productively and to handle additional tasks/projects as assigned 
• Able to carry out the essential functions of this job (with or without reasonable accommodation) without posing specific, current risk of substantial harm to health and safety of self and others 
• Other duties as assigned

PHYSICAL CAPACITIES: (With or Without the Aid of Mechanical Devices) 

• Must be able to move intermittently throughout the workday. 
• Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure 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 includes an annual TB screening and physical examination.
• Must be able to stand for extended periods of time.
• Must be able to lift and carry up to 50 pounds.
• Continuous bending, squatting, twisting and reaching. 
• Must be able to bend, squat, push, stoop and pull.
• Must be able to cope with the mental and emotional stress of the position. 

ENVIRONMENTAL CONDITIONS:
Primarily inside work, normal to above normal temperatures, some noise, occasional fumes/odors, chemical exposure and potential exposure to bloodborne pathogens. 

This job cannot be performed without exposure to the stresses associated with an intimate, 24 hour skilled care environment that delivers care and services primarily to disabled and cognitively impaired residents in an aging population. Examples of these stresses include, but are not limited to: emergency health or safety response, weekend and holiday duty, unusual or impaired behavior by residents, family reactions to having a loved one in a nursing home, death and dying, oversight of state surveyors, ombudsmen and federal officials, presence of consultants and attorneys, and variable involvement of medical staff. 

Qualifications

QUALIFICATIONS/REQUIREMENTS: 
Education:
High School graduate or equivalent preferred
License:
ServSafe Certification, preferred 

Work Experience:

• At least one year experience cooking in a commercial kitchen or health care dietary department preferred. Functional literacy and knowledge of basic concepts of nutrition and diet management for regular, modified and therapeutic diets. 

Language Skills: 

• Must be able to read, analyze, and interpret common scientific and technical information, and to be easily understood through verbal communication in the English language.

Mathematical Skills: 

• Must be able to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. 
• Ability to perform these operations using units of weight measurement, and volume. 

Communication Skills: 

• Must have exceptional communication and customer service skills, and be empathetic.
• Ability to effectively communicate with patients, families, responsible parties, staff and outside resources and agencies.