Cook

SUMMARY:

Dietary staff must be able to prepare food while following instructions that adhere to all safety and health standards.  They must be competent and conscientious with a customer-oriented approach.  Their goal is to provide excellent food services by following instructions and standards.  This is an hourly position with hours and schedule established to meet patient needs; weekend hours may be required.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

1. Set up tables or other dining areas with attention to cleanliness and order.
2. Prepare meals under the supervision of a dietary manager or cook.
3. Deliver dishes and trays at designated times and rooms.
4. Take down dining areas and collect plates, glasses, etc.
5. Discard leftovers and take out garbage.
6. Clean food stations and wash dishes, cooking vessels, and silverware.
7. Stock ingredients and monitor inventory.
8. Assist in keeping track of expenses and menu planning.
9. Help maintain kitchen equipment and appliances.

ADDITIONAL DUTIES AND RESPONSIBILITIES: 

Performs other duties as deemed appropriate by supervisor.   This position description is not intended to be a complete list of all responsibilities, duties or a skill required for the job and is subject to review and change in accordance with the needs of Lincoln Nova Vital Recovery and contractual obligations. 

MINIMUM QUALIFICATIONS AND CERTIFICATIONS:

The Dietary Staff must have a minimum high school diploma, General Education Diploma (GED), or 1 year work experience.

ESSENTIAL KNOWLEDGE, SKILLS, ABILITIES, AND PERSONAL CHARACTERISTICS:

1. Must demonstrate the ability to effectively function as a LNVR team member.
2. The ability to effectively manage multiple tasks concurrently.
3. Must possess and demonstrate effective communication and organizational skills.
4. Must demonstrate the ability to exercise discretion and independent judgment customarily and regularly in significant matters.
5. Must demonstrate the ability to relate with empathy and sensitivity to staff, patients and the community.

COMPETENCIES:

1. Understands that menus are developed and prepared to meet resident preferences including nutritional, religious, cultural, and ethnic needs while using established national guidelines and approved by the Registered Dietitian. 
2. Practices appropriate hand hygiene and glove use when necessary, during food preparation activities, such as between handling raw meat and other foods, to prevent cross-contamination.
3. Employs hygienic practices (e.g., not touching hair or face without hand washing) before and during food handling.
4. Adheres to the facility policy not to work with symptoms of contagious illness (e.g., coughing, sneezing, nausea, fever, vomiting) or open wounds that cannot be covered when handling food.  
5. Knows the causes of foodborne illnesses and infections, their characteristics, and the most infected items.
6. Demonstrates understanding of infection control precautions per facility’s policy/Infection Preventionist 
7. Adheres to the principles of creating and maintaining a safe work environment. 
8. Knows the procedures for the use of fire extinguishers and/or fire-extinguishing systems appropriate for each type of fire within the kitchen.  

PHYSICAL DEMANDS:

Physical demands described are representative of those that must be routinely met by an employee to successfully perform the essential duties of this position.  Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties.

Operate a computer and keyboard.

Stand for long periods of time.

Ability to lift 25 pounds.

Stand for long periods of time.

Use their hands to handle, control, or feel food, objects, tools, or controls.

WORKING CONDITIONS:

Working conditions described are representative of those that must be met by an employee while performing the essential duties of this position.  Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties.

Salary : $10