Dietary Supervisor-Horsham Center for Jewish Life

DEPARTMENT: Food Service
REPORTS TO: Food Service Director
POSITION SUMMARY:
UP TO $22hr based on experience

The essential functions of the job for a Cook requires:

• Comply with standards of business conduct in accordance with federal, state and local health and regulatory standards and guidelines, as applicable.

• Must possess, at a minimum, a high school diploma or a GED or at least two (2) years of experience in the healthcare field and/or related industry.

• Must be able to work well with peers in a congenial work environment, and above all, maintain the utmost compassion and dignity to the residents and adhere to the Resident Bill of Rights.

• Must be able to work beyond normal working hours; on weekends, as well as holidays, to the extent necessary. On-call status is a function of the job and employee understands, agrees to, and acknowledges that schedule flexibility is for the betterment of the residents and that the Cook will make themselves available, as needed, to ensure proper staffing levels.

• In exigent circumstances, the employee may be subject to call back during emergency conditions (e.g., severe weather,

• Must adhere to ISH Health Services' attendance policies and follow the terms and conditions of employment as set forth in the Employee Handbook.

• Must be able to read, write, speak and understand English.

• Must maintain the highest standards in caring and servicing the needs of the residents and residents' family members and loved ones.

• Must adhere to all facility policies and procedures.

• Responsible for preparing and cooking a wide variety of foods for residents, employees and visitors.

• He/she prepares food according to recipes and plans cooking schedules to meet mealtime schedules. In addition, the Cook performs related duties and cleaning duties, as assigned.

• Directs other food service employees in the absence of the Food Service Director and the Assistant Food Service Director.

• Handles and prepares food in accordance with sanitary regulations;

• Prepares palatable and appetizing meals, as prescribed for the residents by the attending physician;

• Meets required meal schedules;

• Takes necessary measures to avoid food waste;

• Properly cares for dietary equipment and production sheets;

• Follows menus and special diet instructions;

• Communicates freely with the Food Service Director;

• Cooperates with other food service staff and facility personnel;

• Ensures that residents and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals’ needs and rights;

• Report any occupational exposures to blood, body fluids, infectious materials, and or hazardous chemicals in accordance with facility policy.

• Report work related injuries and illnesses immediately to your supervisor.

• As a condition of employment, complete all assigned training and skills competency.

• Participate in all life safety and emergency drills and trainings.

• Fulfill responsibilities as assigned during implementation or activation of the facility’s emergency plan.

• Assists with evacuation of residents in an emergency situation

• Maintain confidentiality of Protected Health Information, including verbal, written and electronic communications.

• Performs other duties as requested.

PHYSICAL AND SENSORY REQUIREMENTS:

• Must be able to move intermittently throughout the workday.

• Must be able to cope with the mental and emotional stress of the position.

• Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure that the requirements of this position can be fully met.

• Must be able to push, pull, move, and/or lift a minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 50 feet.