What are the responsibilities and job description for the Cook - Part Time position at Benchmark Senior Living?
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Job Title: |
Cook |
Department: |
Dining Services |
Date Revised: 7/23/2024 |
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Reports To: |
Food Services Director |
FLSA Status: |
Non-exempt |
Job Code: 6005 |
Job Summary:
The Cook prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations with established Benchmark policies and procedures. The Food Services Director will direct these duties to ensure that quality food service is always provided.
Principal Duties/Responsibilities:
- Demonstrates attention to detail
- Performs administrative duties such as completing forms, reports, etc.
- Advises supervisor when supplies diminish for reorder
- Assures all dietary procedures are followed.
- Must be able to operate all kitchen equipment safely and effectively. Equipment may include meat slicer, food processor, mixers, ovens, grills, steamers, dishwasher, dumb waiter, warmer cabinets.
- Has a presence in the dining room area during meals for the purpose of interacting with the residents and receiving feedback about their dining experience.
- Organizes walk-in freezer, storeroom, kitchen tables, and counters
- Receive and put away food and other storeroom orders
- Assist chef(s) in taking inventory
- Assists in establishing food production line to assure meals are prepared on time
- Serve breakfast, lunch, and dinner
- Demonstrates proper usage of equipment
- Earns and maintains Serve-Safe certification
Education/Experience/Licensure/Certification:
- High school diploma or equivalent.
- One-year dietary experience in a restaurant.
Required Skills/Abilities:
- Must be able to follow written and oral instructions.
- Must have knowledge of dietary procedures, as well as related laws, regulations, and guidelines pertaining to food service operations.
- Must possess leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel.
PHYSICAL JOB ANALYSIS
JOB TITLE: Cook, Lead Cook, Executive Chef, Sous Chef, Dining Service Director
The principal duties and responsibilities are listed in the formal job description. This form is intended to provide a summary of the physical demands of the job.
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Frequency |
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Frequency |
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Unanticipated |
Seldom (1-5% of time) |
Occasional (6-33% of time) |
Frequent (34-66% of time) |
Constant (67-100% of time) |
|
|
Unanticipated |
Seldom (1-5% of time) |
Occasional (6-33% of time) |
Frequent (34-66% of time) |
Constant (67-100% of time) |
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LIFT/CARRY (OBJECTS) |
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EQUIPMENT |
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Objects up to 10 lbs. |
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X |
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Transfer Devices/Gait Belts |
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X |
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Objects 11-20 lbs. |
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X |
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Kitchen Equipment |
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X |
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Objects 21-35 lbs. |
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|
X |
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Ladders |
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X |
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Objects 36-75 lbs.* |
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|
X |
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Maintenance Equipment |
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|
X |
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Objects 76-100lbs.* |
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X |
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Tablets/Computers/Office |
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X |
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*Weights in excess of 35 lbs. will be reviewed for 2-person or mechanical assist |
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Vehicles/Driving |
X |
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|||||
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PUSH/ PULL FORCE ** |
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ENVIRONMENTAL EXPOSURES |
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Wheelchair with Resident 10-50lbs. |
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X |
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Indoors |
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X |
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Resident Lift Equipment 10-60 lbs. |
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X |
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Outdoors |
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X |
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2 Wheel Dolly/ 4 Wheel Cart 5-35lbs. |
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X |
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Extreme Heat |
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|
X |
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Floor Cleaning Equipment 5-25 lbs. |
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|
X |
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Extreme Cold |
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|
X |
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**Push/pull force is measured as the peak force required to start object moving |
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Dusty |
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X |
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|||||
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POSTURES |
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Excessive Noise |
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X |
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|||||
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Sitting |
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X |
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RESIDENT MOBILITY ASSISTANCE |
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Standing |
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X |
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One/two person manual transfer (up to 35 lbs. lifting force per person) |
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X |
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Walking on even surface |
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|
X |
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Bed positioning (lateral movement of resident in bed) |
X |
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|
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Walking on uneven surface |
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|
X |
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Chair boosting (assisting resident to sit up in a chair) |
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|
|
X |
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Climbing/Stairs |
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|
|
X |
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Assist Walking with Gait Belt |
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X |
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|
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Bend/Stoop/Twist |
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X |
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ADDITIONAL CONSIDERATIONS |
|||||
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Crouching/Squatting |
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X |
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Physical Exams or Health Screenings (as required by state) |
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Kneel/Crawling |
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|
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|
X |
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TB Test |
|||||
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Reach Above Shoulders |
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|
X |
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Annual Flu Shot |
|||||
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Reach Waist to Shoulders |
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X |
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COVID Vaccinations and Boosters |
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Reach Below Waist |
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X |
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Personal Protective Equipment (nitrile gloves, gown, mask, etc.) |
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Repetitive Arm Use |
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|
|
|
X |
|
N95 Respirator (must be clean shaven such that any facial hair does not impact the respirator seal) |
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Repetitive Wrist/Hand Use |
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|
|
|
X |
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Exposure to House Pets |
|||||
|
Hand grasping (power grip) |
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|
|
|
X |
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Exposure to Needles and Sharps |
|||||
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Fine manipulation hands/fingers |
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X |
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|||||
|
When working with our resident population, you may on occasion be exposed to certain risks related to medical conditions or progressive diseases such as Alzheimer's disease. These risks include communicable diseases as well as agitation and/or aggressive behaviors which may be verbal or physical. Because you are working so closely with the resident, you may be the target of this aggression. Understanding that these behaviors are related to a medical condition and/or disease process and are not in any way personal, is key to maintaining dignity and respect for our residents in all avenues of care. Benchmark is committed to workplace safety, and to the extent there is any concern relating to safety hazards in the performance of the job, you should immediately report your concerns as directed in the Employee Handbook. |
PHYSICAL JOB ANALYSIS
JOB TITLE: Cook, Lead Cook, Executive Chef, Sous Chef, Dining Service Director
The principal duties and responsibilities are listed in the formal job description. This form is intended to provide a summary of the physical demands of the job.
|
|
Frequency |
|
|
Frequency |
||||||||
|
|
Unanticipated |
Seldom (1-5% of time) |
Occasional (6-33% of time) |
Frequent (34-66% of time) |
Constant (67-100% of time) |
|
|
Unanticipated |
Seldom (1-5% of time) |
Occasional (6-33% of time) |
Frequent (34-66% of time) |
Constant (67-100% of time) |
|
LIFT/CARRY (OBJECTS) |
|
EQUIPMENT |
||||||||||
|
Objects up to 10 lbs. |
|
|
|
|
X |
|
Transfer Devices/Gait Belts |
|
X |
|
|
|
|
Objects 11-20 lbs. |
|
|
|
|
X |
|
Kitchen Equipment |
|
|
|
|
X |
|
Objects 21-35 lbs. |
|
|
|
|
X |
|
Ladders |
|
X |
|
|
|
|
Objects 36-75 lbs.* |
|
|
|
|
X |
|
Maintenance Equipment |
|
|
|
X |
|
|
Objects 76-100lbs.* |
|
|
X |
|
|
|
Tablets/Computers/Office |
|
|
X |
|
|
|
*Weights in excess of 35 lbs. will be reviewed for 2-person or mechanical assist |
|
Vehicles/Driving |
X |
|
|
|
|
|||||
|
PUSH/ PULL FORCE ** |
|
ENVIRONMENTAL EXPOSURES |
||||||||||
|
Wheelchair with Resident 10-50lbs. |
|
|
X |
|
|
|
Indoors |
|
|
|
|
X |
|
Resident Lift Equipment 10-60 lbs. |
|
|
X |
|
|
|
Outdoors |
|
|
|
X |
|
|
2 Wheel Dolly/ 4 Wheel Cart 5-35lbs. |
|
|
X |
|
|
|
Extreme Heat |
|
|
|
|
X |
|
Floor Cleaning Equipment 5-25 lbs. |
|
|
|
|
X |
|
Extreme Cold |
|
|
|
X |
|
|
**Push/pull force is measured as the peak force required to start object moving |
|
Dusty |
|
|
X |
|
|
|||||
|
POSTURES |
|
Excessive Noise |
|
|
|
X |
|
|||||
|
Sitting |
|
|
X |
|
|
|
RESIDENT MOBILITY ASSISTANCE |
|||||
|
Standing |
|
|
|
|
X |
|
One/two person manual transfer (up to 35 lbs. lifting force per person) |
|
|
X |
|
|
|
Walking on even surface |
|
|
|
|
X |
|
Bed positioning (lateral movement of resident in bed) |
X |
|
|
|
|
|
Walking on uneven surface |
|
|
|
X |
|
|
Chair boosting (assisting resident to sit up in a chair) |
|
|
|
|
X |
|
Climbing/Stairs |
|
|
|
X |
|
|
Assist Walking with Gait Belt |
|
X |
|
|
|
|
Bend/Stoop/Twist |
|
|
|
|
X |
|
ADDITIONAL CONSIDERATIONS |
|||||
|
Crouching/Squatting |
|
|
|
|
X |
|
Physical Exams or Health Screenings (as required by state) |
|||||
|
Kneel/Crawling |
|
|
|
|
X |
|
TB Test |
|||||
|
Reach Above Shoulders |
|
|
|
|
X |
|
Annual Flu Shot |
|||||
|
Reach Waist to Shoulders |
|
|
|
|
X |
|
COVID Vaccinations and Boosters |
|||||
|
Reach Below Waist |
|
|
|
|
X |
|
Personal Protective Equipment (nitrile gloves, gown, mask, etc.) |
|||||
|
Repetitive Arm Use |
|
|
|
|
X |
|
N95 Respirator (must be clean shaven such that any facial hair does not impact the respirator seal) |
|||||
|
Repetitive Wrist/Hand Use |
|
|
|
|
X |
|
Exposure to House Pets |
|||||
|
Hand grasping (power grip) |
|
|
|
|
X |
|
Exposure to Needles and Sharps |
|||||
|
Fine manipulation hands/fingers |
|
|
|
|
X |
|
|
|||||
|
When working with our resident population, you may on occasion be exposed to certain risks related to medical conditions or progressive diseases such as Alzheimer's disease. These risks include communicable diseases as well as agitation and/or aggressive behaviors which may be verbal or physical. Because you are working so closely with the resident, you may be the target of this aggression. Understanding that these behaviors are related to a medical condition and/or disease process and are not in any way personal, is key to maintaining dignity and respect for our residents in all avenues of care. Benchmark is committed to workplace safety, and to the extent there is any concern relating to safety hazards in the performance of the job, you should immediately report your concerns as directed in the Employee Handbook. |
I ______________________________ have read this job description and understand the duties and responsibilities of the position of Cook. I further understand that it is my responsibility to perform my duties consistent with the highest standards of Benchmark Senior Living.
________________________________ _______________
Employee Signature Date
________________________________ _______________
Supervisor’s Signature Date
Salary : $24