Facilities Cook

The Cook reports to the Nutrition Service Director and will drive excellence with preparation and production of quality foods within the facility.

Responsibilities although not all inclusive, below are examples of what you will be responsible for in this role:

Prepares or directs preparation of food items on assigned/scheduled menus.

Adheres to food production and usage schedules and avoids waste.

Appropriately and immediately labels, dates, and stores food items/leftovers after use.

Maintains sanitation of equipment and utensils, all work, and storage areas by cleaning immediately after use.

Prepares or directs preparation of special items, meals, and snacks.

Prepares special snacks and supplements as instructed by Nutrition services Director/Chef and identifies with patient name, room number, date and time.

Identifies and corrects safety hazards on food service areas.

Assists in establishment and maintenance of perpetual supplies inventory, and notifies the Nutrition Services Director of shortage or discrepancies.

Complies with established policy, practices and standards for food preparation.

Log and record temperatures of food, refrigerators, freezers and dispensers as appropriate.

May assist in the training, orientation and supervision of newly hired Nutrition Services staff when assigned as a PIE (Partner in Excellence).

Instruct and supervise workers in maintenance and care of equipment in absence of the Nutrition Services Director/Chef.

Orient and instruct new employees in regulations and policies in conjunction with the Nutrition Services Director.

Determine that food is prepared and served on trays as attractively as possible and that the flavor and temperature are correct (check trays as they leave department).

Assist in standardization of recipes to meet menu needs.

Maintain portion control of foods served.

Assist in checking food supplies on food order forms as they arrive from vendors.

As needed, unpack and store food and supplies as they arrive.

Maintain orderly and correct storage of all food items, dry storage, freezer storage, and refrigerator storage.

Prepare tray cards in the absence of the Nutrition Services Director/Chef/Ticket Aide.

Ability to function as a Team Leader/Role Model.

Has reviewed The Medical Resorts Policies and procedures for Abuse Prevention and knows the employees responsibility to enforce it.

Attends weekly in-services, understands, and complies with Patient Care Management System.

Performs other duties and tasks as assigned.

Required Standards:

Is knowledgeable of patient/resident rights and promotes an atmosphere which allows for the private, dignity and well-being of all residents in a safe, secure environment.

Support, cooperates with, and implements specific procedures and programs for:

Safety, including precautions and work practices, established fire/safety/disaster plans, risk management, and security, report and /or correct unsafe working conditions, equipment repair and maintenance needs.

Confidentiality and privacy of all data, including patient/resident, employee and operations data.

Is knowledgeable of patient/resident rights and promotes an atmosphere which allows for the privacy, dignity and wellbeing of all residents in a safe, secure environment.

Compliance with all regulatory requirements.

Compliance with and enforcement of current law and policy to provide a work environment free from harassment and all illegal and discriminatory behavior.

Supports and participates in common teamwork:

Cooperates and works together with all co-workers, plans and completes job duties with minimal supervisory direction, including appropriate judgment.

Uses tactful, appropriate communications in sensitive and emotional situations.

Reports complaints, problems and concerns regarding co-workers, management or residents in accordance with company policy

Promotes positive public relations with patients, residents, family members and guests.

Completes requirements for in-service training, acceptable attendance, uniform and dress codes including personal hygiene, and other work duties assigned.

Agrees to comply with Code of Conduct.

Continuing Education:

Attends in-service and educational programs.

Physical Demands:

Ability to communicate in English via phone, in writing, and verbally in conversation with different levels of staff, patient families, and any outside customers.

While performing the duties of this job, the employee is frequently required to stand and walk. The employee is occasionally required to sit, use hands or fingers, handle of feel, reach who hands and arms, talk or hear, taste or smell. The employee must occasionally lift 50 pounds. Specific vision abilities required by this job include vision, distance vision, peripheral vision, death perceptions, and ability to adjust focus.

While performing the duties of this job, the employee is occasionally exposed to blood or other body fluids, fumes or airborne particles and toxic or caustic chemicals. The noise level in the work environment is usually moderate.

The physical demands described 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.

Works in office areas as well as throughout the Facility. Must be able to move about intermittently during working hours including standing, lifting, bending, stooping, twisting, pushing and pulling.

Must be able to transfer patients and assists in emergency evacuations.

Interacts with patients, family members, staff, visitors, government agencies/personnel, etc., under all conditions/circumstances.

Exercises Universal precautions in this hospital environment to protect against the possible exposure to infectious waste, diseases, conditions.

Qualifications:

High School diploma or equivalency

Excellent communication skills, both verbal and written

Good problem solving and independent thinking skills

Knowledge and practicum of basic hygiene and sanitation practices

Completed or obtain within 14 days of hire, a Food Handlers Card and kept up to date.