To prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, and facility policies and procedures, as directed by the Food Service Supervisor, Dietitian and their designees.

Duties within the job description are outlined and apply to both group and personally assigned responsibilities. A Cook is required to follow all instructions as outlined in job description.

He or she will carry out all responsibilities as outlined.

EDUCATIONAL BACKGROUND :

High School education or equivalent is preferred. Institutional Cooking School or a minimum of 2 years cooking experience.

One year supervisory experienced in a Kitchen health care environment or related field.

KNOWLEDGE, SKILLS AND PERSONAL QUALIFICATIONS :

Familiar with Kitchen operations in a health care environment.

Knowledge of Nutritional Services, practices, procedures and guidelines pertaining to health care facilities.

The ability to cook a variety of foods in large quantities.

The ability to relate to long-term care individuals’ needs.

The ability to carry out assigned tasks to completion.

Leadership and supervisory ability.

Expresses initiative and creativity.

Maintains a responsible and positive attitude.

Must be a team player, able to work independently, and with a wide variety of individuals and groups.

Good communication skills; must understand English; written, oral and listening.

Good organizational skills.

Must be able to multitask.

SUPERVISES :

Kitchen staff as assigned by the Food Service Director.

DEPENDABILITY :

• Maintains a good attendance record.
• Accepts and utilizes constructive criticism.
• Attends mandatory in-services.
• Performs duties reflective of assigned work scheduled hours.

DRESS CODE / APPEARANCE :

• Name badge will be worn at all times while in the building.
• Maintains a neat and clean appearance at all times.
• Cook pants and shirt.
• Hairnet at all times while in the Kitchen or food storage areas.
• Shoes should be leather or fabric, closed foot and supportive with non-skid soles. No sandals, Crocs’ or flip-flops. Footwear should not put the wearer at risk for injury.

RESPONSIBILITIES OF DAILY FUNCTIONING :

• Reports to the Food Service Director or his / her designee at the start of the shift for any additional assignment(s) and is ready for work at the beginning of his / her shift.
• Plans and organizes work assignment; prioritizes the specific needs of the residents.
• Works with minimal supervision. Must function independently, have flexibility, personal integrity, and the ability to work effectively with residents, co-workers and outside agencies.
• Must be able to observe, listen and communicate effectively with residents and co-workers.
• He / she must treat all residents and co-workers with dignity and respect.
• Upholds facility policies and the Mission Statement.
• Understands and upholds the Resident’s Bill of Rights.
• Possesses knowledge of Abuse Prevention policies and procedures.
• Abides by the facility’s HIPAA regulations and holds all resident information confidential.
• Understands the policies and responsibilities concerning infection control, safety, accident and fire prevention. Observes and practices all facility policies and protocols.

Follows Standard Precautions and OSHA Guidelines. Follows specific precautions (i.e. MRSA, contact, respiratory) as needed.

Ensures Regulatory Compliance.

Responds to all emergencies and codes; Code Red (fire), Code D (disaster), Code G (armed intruder), and Code Green (facility manpower required), as well as resident alarms in room, bathroom, bed and wheelchair.

Page 2 / 4

RESPONSIBILITIES OF DAILY FUNCTIONING (continued) :

• Discuss any problems, needs or concerns which may arise with the Food Service Director or his / her designee, and / or the Administrator.
• Attends In-service education classes and on-the-job training programs as directed.
• Participates in Quality Assurance activities.
• Prepares and cooks meals according to scheduled menus and in a manner based on acceptable standards of sanitation and dietary therapeutics.
• Supervises Dietary staff in the daily performance of duties with respect to adhering to sanitary requirements, the proper handling of food and supplies and the overall efficiency of their job functioning, in the absence of a Food Service Director or his / her designee.
• Observes and makes suggestion to Food Service Director or his / her designee any possible changes in preparation, menus, recipes or service that may improve meal quality and service.
• Maintains a sanitary and safe food preparation environment. Notifies Food Service Director or his / her designee of any equipment requiring maintenance and / or repair.
• Assists in service of meals as instructed by the Food Service Director or his / her designee.
• Sets up sanitizing bucket.
• Sanitizes work area prior to starting.
• Is Responsible for cooking assigned meals following recipe as provided.
• Ensures food is cooked to and maintained at proper temperatures. Take and records food temperatures.
• Checks menu and extension list prior to serving for proper serving sizes and the appropriate foods are served.
• Checks and follow prep sheets daily.
• Checks refrigerator to ensure all foods are dated, labeled and rotated.
• Always stores raw food below cooked food.
• Ensures that equipment used is cleaned and sanitized.
• Delegates authority, responsibility, and accountability to other responsible department personnel.
• Supervises / monitors work of Nutritional Services personnel to ensure compliance of requests and established procedures.
• Reports all accidents / incidents as established by in house policy and procedures.
• Reports all hazardous conditions or equipment to the Food Service Director, his / her designee or nursing supervisor on duty.
• Reports occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Food Service Director.
• Promotes the morale of department personnel and maintains a spirit of cooperation.
• Assists in inventory and storage deliveries, supplies, equipment etc. according to proper rotation policy.
• Conducts daily inspections of all kitchen work areas and throughout the day to assure that cleanliness and sanitary conditions are maintained.
• Prepares any recreation or family function cart needed.
• Uses equipment in a safe manner.
• Any other assigned duties as directed by the Food Service Director or Supervisor.
• In the event of an emergency, as declared by the Administration, may be required to work during a normally scheduled lunch break.

May also be requested to report early or remain at work after ending of normal shift time to meet minimum patient care requirements.

RESPONSIBILITIES OF DAILY FUNCTIONING (continued) :

In the event of an emergency, as declared by the Administration, a full-time employee may be required to work two (2) consecutive weekends or two (2) out of three (3) weekends, in order to provide necessary patient care.

Part-time employees may be required to work weekends on a consistent basis, at the discretion of the Director of Nutritional Services or Administrator in order to provide necessary patient care.

• Corrects unsafe conditions as appropriate. Reports all unsafe conditions to immediate supervisor.
• Uses appropriate work place behavior and adheres to dress / jewelry code at all times, as described above.
• Shares knowledge with others. Acts as a role model and mentor to new staff. Assists with orientation of newly hired Cooks and Dietary Aides as directed by the Food Service Director or his / her designee.

Works to make new employees feel a part of the White Oaks Rehabilitation and Nursing Center team.

• Follows infection control protocol such as cleaning of equipment, proper hand washing procedures, etc.
• In addition to the above duties, employees are expected to do any and all work as instructed by their supervisor deemed necessary in the operation of the department as well as the facility.

Last updated : 2024-05-24