What are the responsibilities and job description for the Cook/Dietary Aide (16 Bed Senior Living Home) position at Home of The Flint Hills?
JOB TITLE: Cook
DEPARTMENT: Dietary
REPORT TO: Administrative Coordinator
POSITION SUMMARY
The primary purpose of your job position is to prepare food in accordance with current applicable federal, state, and local standards, guidelines and regulations governing our facility, and as directed by the Dietary Manager and/or the Director of Food Services, to assure that quality food service is provided at all times.
PERSONAL QUALIFICATIONS
Education: High School diploma or equivalent/GED preferred.
Specific Requirements and Responsibilities
Must be able to cook a variety of foods in large quantities.
Must possess the ability to make independent decisions when circumstances warrant such action.
Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the public.
Must be knowledgeable of dietary procedures (including therapeutic diets), as well as related laws, regulations, and guidelines pertaining to nursing home operation.
Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service area for food safety and sanitation, order, safety, and proper performance of assigned duties.
Must be able to meal prep and prepare meals for the weekends.
Answer door and phone in a timely manner.
Must ensure the dietary book is completed and kept up to date daily.
Must ensure dishes are washed and put away in a timely manner after each meal, Lunch dishes by 1:30 PM, Supper dishes by 7:00 PM.
Prepare menus, order groceries, and restock kitchen in a timely manner.
Follow all policies and procedures in the dietary book, which is kept in the kitchen.
Perform other duties as assigned by Charge Nurse.
Safety and Sanitation
Prepare food etc., in accordance with sanitary regulations as well as with our established policies and procedures.
Follow established Infection Control and Universal Precautions policies and procedure when performing daily tasks.
Daily scheduled cleaning duties in accordance with established policies and procedures.
Clean as you go in kitchen, dining area and pantry prep room, to include sweeping and mopping of the floors after each meal, running cloth dish and rubber mats through the dishwasher nightly after supper and hung up.
Assure that the department is maintained in a clean and safe manner by assuring that all equipment and supplies are maintained.
Report all hazardous conditions/equipment to the Director of Food Services immediately.
Report all accidents/incidents as established by department policies to the Director of Food Services or Charge Nurse.
Assist in maintaining food storage areas in a clean and properly arranged manner at all times.
Dispose of food and waste in accordance with established policies.
Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids.
Wear protective clothing and equipment when working with chemicals.
Equipment and Supply Functions
Assure that food and supplies for the next meal are readily available.
Recommend to the Dietary Manager the equipment and supply needs of the department.
Prepare menus, order groceries, restock kitchen.
Working Conditions
Works in well lighted/ventilated areas. Atmosphere is warm for cooking.
Sits, stands, bends, lifts, reaches (above and below), and moves constantly during working hours.
Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
Must be able to assist in the evacuation of residents.
May be required to work on shifts other than the one for which hired.
Attends and participates in continuing educational programs.
Is subject to falls, burns from equipment, odors, etc., throughout the workday.
May be exposed to infectious waste, diseases, conditions, etc.
May be required to lift, push, pull, and move equipment, supplies, etc., in excess of fifty (50) pounds.
Working Hours
Hours will range from 6 AM to 2:30 PM (Monday through Friday)
DEPARTMENT: Dietary
REPORT TO: Administrative Coordinator
POSITION SUMMARY
The primary purpose of your job position is to prepare food in accordance with current applicable federal, state, and local standards, guidelines and regulations governing our facility, and as directed by the Dietary Manager and/or the Director of Food Services, to assure that quality food service is provided at all times.
PERSONAL QUALIFICATIONS
Education: High School diploma or equivalent/GED preferred.
Specific Requirements and Responsibilities
Must be able to cook a variety of foods in large quantities.
Must possess the ability to make independent decisions when circumstances warrant such action.
Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the public.
Must be knowledgeable of dietary procedures (including therapeutic diets), as well as related laws, regulations, and guidelines pertaining to nursing home operation.
Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service area for food safety and sanitation, order, safety, and proper performance of assigned duties.
Must be able to meal prep and prepare meals for the weekends.
Answer door and phone in a timely manner.
Must ensure the dietary book is completed and kept up to date daily.
Must ensure dishes are washed and put away in a timely manner after each meal, Lunch dishes by 1:30 PM, Supper dishes by 7:00 PM.
Prepare menus, order groceries, and restock kitchen in a timely manner.
Follow all policies and procedures in the dietary book, which is kept in the kitchen.
Perform other duties as assigned by Charge Nurse.
Safety and Sanitation
Prepare food etc., in accordance with sanitary regulations as well as with our established policies and procedures.
Follow established Infection Control and Universal Precautions policies and procedure when performing daily tasks.
Daily scheduled cleaning duties in accordance with established policies and procedures.
Clean as you go in kitchen, dining area and pantry prep room, to include sweeping and mopping of the floors after each meal, running cloth dish and rubber mats through the dishwasher nightly after supper and hung up.
Assure that the department is maintained in a clean and safe manner by assuring that all equipment and supplies are maintained.
Report all hazardous conditions/equipment to the Director of Food Services immediately.
Report all accidents/incidents as established by department policies to the Director of Food Services or Charge Nurse.
Assist in maintaining food storage areas in a clean and properly arranged manner at all times.
Dispose of food and waste in accordance with established policies.
Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids.
Wear protective clothing and equipment when working with chemicals.
Equipment and Supply Functions
Assure that food and supplies for the next meal are readily available.
Recommend to the Dietary Manager the equipment and supply needs of the department.
Prepare menus, order groceries, restock kitchen.
Working Conditions
Works in well lighted/ventilated areas. Atmosphere is warm for cooking.
Sits, stands, bends, lifts, reaches (above and below), and moves constantly during working hours.
Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
Must be able to assist in the evacuation of residents.
May be required to work on shifts other than the one for which hired.
Attends and participates in continuing educational programs.
Is subject to falls, burns from equipment, odors, etc., throughout the workday.
May be exposed to infectious waste, diseases, conditions, etc.
May be required to lift, push, pull, and move equipment, supplies, etc., in excess of fifty (50) pounds.
Working Hours
Hours will range from 6 AM to 2:30 PM (Monday through Friday)