The primary purpose of your job position is to prepare food in accordance with current applicable federal, state, Kosher Dietary Laws and local standards, guidelines and regulations, with the established policies and procedures of Seashore Gardens, and as may be directed by the 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

1 Review menus prior to preparation of food.

2 Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Director of Food Services.

3 Coordinate dietary service with other departments as necessary.

4 Work with the facility's dietitian as necessary and implement recommended changes as required.

5 Ensure that all dietary procedures are followed in accordance with established policies.

6 Assist in standardizing the methods in which work will be accomplished.

7 Assume the authority, responsibility and accountability of Cook.

8 Ensure that menus are maintained and filed in accordance with established policies and procedures.

9 Assist in establishing food service production line, etc., to assure that meals are prepared on time.

10 Process diet changes and new diets as received from Nursing Services.

11 Others as deemed necessary and appropriate or as may be directed.

Personnel Functions

1 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.

2 Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department.

3 Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food Services.

Staff Development

1 Participate and assist in departmental studies and projects as assigned or that may become necessary.

2 Attend and participate in workshops, seminars, etc., as directed.

3 Attend and participate in annual HazCom, bloodborne pathogens, and TB in-service training programs.

Dietary Service

1 Prepare meals in accordance with planned menus.

2 Prepare and serve meals that are palatable and appetizing in appearance.

3 Serve food in accordance with established portion control procedures.

4 Prepare food for therapeutic diets in accordance with planned menus.

5 Prepare food in accordance with standardized recipes and special diet orders.

6 Prepare and serve substitute foods to residents who refuse foods served.

Safety and Sanitation

1 Prepare food in accordance with sanitary regulations as well as our established policies and procedures.

2 Ensure that safety regulations and precautions are followed at all times by all personnel.

3 Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks.

4 Assist / direct daily or scheduled cleaning duties in accordance with established policies and procedures.

5 Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.

6 Report all hazardous conditions / equipment to the Director of Food Services immediately.

7 Report all accidents / incidents as established by department policies. Fill out and file reports as directed.

8 Ensure food storage areas in a clean and properly arranged manner at all times.

9 Dispose of food and waste in accordance with established policies.

10 Wear protective clothing and equipment when handling infectious waste and / or blood / body fluids.

11 Report missing / illegible labels or MSDSs to the Director of Food Services.

Equipment and Supply Functions

1 Ensure that food and supplies for the next meal are readily available.

2 Assist in inventorying and storing in-coming food, supplies, etc., as necessary.

3 Recommend to the Director of Food Services the equipment and supply needs of the department.

Resident Rights

1 Maintain confidentiality of all pertinent resident care information.

2 Knock before entering a resident's room.

Miscellaneous

1 Assist in serving meals as necessary and on a timely basis.

2 Make only authorized food substitutions.

3 Assist in food preparation for special meals, for parties, etc.

Working Conditions

1 Works in well-lighted / ventilated areas. Atmosphere is warm for cooking.

2 Moves intermittently during working hours.

3 Is subject to frequent interruptions.

4 Is involved with residents, personnel, visitors, government agencies / personnel, etc., under all conditions and circumstances.

5 Is subject to hostile and emotionally upset residents, family members, etc.

6 Communicates with the medical staff, nursing staff, and other department supervisors.

7 Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.

8 Is subject to callback during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).

9 Attends and participates in continuing educational programs.

10 Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as to reactions from dust, disinfectants, tobacco smoke, and other air contaminants.

11 Is subject to sudden temperature changes when entering refrigerator.

12 May be exposed to heat / cold temperatures in kitchen / storage area.

13 Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.

14 Maintains a liaison with other department supervisors to adequately plan for dietary services / activities.

15 May be subject to the handling of and exposure to hazardous chemicals.

Education & Experience

1 Must possess, as a minimum, a high school education or its equivalent.

2 One (1) year dietary experience in a hospital, skilled nursing care facility, or other related medical facility preferred (but not necessary).

Specific Requirements

1 Must be able to cook a variety of foods in large quantities.

2 Must be able to read, write, speak, and understand the English language.

3 Must possess the ability to make independent decisions when circumstances warrant.

4 Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies / personnel and the general public.

5 Must be knowledgeable of dietary procedures.

7 Must be able to follow oral and written instructions.

8 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.

9 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.

10 Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices.

11 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)

1 Must be able to move intermittently throughout the workday.

2 Must be able to speak and write the English language in an understandable manner.

Last updated : 2024-05-13