Assisted Living Cook - Weekend Only

SUMMARY:

Under supervision of dietary supervisor, prepares meals, including special diets, and snacks for all residents. Prepares meals for all working staff.

RESPONSIBILITIES:

1. Handles and prepares food in accordance with State and Federal regulations.
2. Prepares different kinds of prescribed diets.
3. Operates all appropriate equipment to perform department functions. Understands functions of equipment.
4. Follows all established safety guidelines. Adheres to infection control practices when performing dietary procedures.
5. Follows all facility policies.
6. Ability to supervise and work cooperatively with others.
7. Maintains effective relationships with employees, residents and the general public.
8. Prepares food according to established recipes.
9. Requisitions supplies and equipment from Food Service Supervisor.
10. Completes all assigned in-services
11. Performs other related assigned duties.

PHYSICAL DEMANDS:

• Strength: Medium – exerting 20 -50 pounds of force occasionally, or 10– 20 pounds of force frequently, or negligible -10 pounds of force constantly to move objects.
• Standing or Walking: Constantly (activity exists up to 2/3 or more of the time)
• Climbing or Balancing: Occasionally (activity exists up to 1/3 of the time)
• Stooping, Kneeling, Crouching or Crawling: Occasionally (activity exists up to 1/3 of the time)
• Reaching, Handling, Fingering or Feeling: Constantly (activity exists up to 2/3 or more of the time)
• Talking or Hearing: Constantly (activity exists up to 2/3 or more of the time)
• Smell/ Taste: Constantly (activity exists up to 2/3 or more of the time)
• Near Acuity or Color Vision: Constantly (activity exists 2/3 or more of the time)
• Far Acuity: Frequently (activity exists 1/3-2/3 of the time)
• Field of Vision or Depth Perception: Constantly (activity exists up to 2/3 or more of the time)

ENVIRONMENTAL CONDITIONS:

• Extreme Cold or Heat, Wet and/or Humid: Occasionally (activity exists up to 1/3 of the time)

Noise Intensity: Moderate

• Exposure to toxic or caustic chemicals: Occasionally (activity exists 1/3 to 2/3 or more of the time)

TEMPERAMENTS:

• Performing a variety of duties.
• Attaining precise set limits, tolerances and standards.
• Dealing with people.
• Making judgments and decisions.

EDUCATION AND EXPERIENCE:

High School degree or equivalent. Experience as cook in hotel, restaurant or hospital is preferred, but not required

KNOWLEDGE, SKILLS AND ABILITIES:

Knowledge of the organization and operation of quantity food service; knowledge of and ability to use dietary equipment, and recognize when repairs are needed; ability to read and follow diet instruction, menus, compute quantities and follow oral and written instructions; ability to cook a variety of food in large quantities; be familiar with seasoning required and time involved; know names and content of various types of dishes; ability to consider alternatives and make decisions; knowledge of and ability to apply current federal and state regulations, policies and procedures; ability to communicate and perform the essential tasks and duties of the department; ability to consider alternatives and make decisions; ability to handle confidential information; ability to work well with people including staff, residents, families and community; ability to follow requests.