PM Cook

PM COOK

Please only apply if you have EXPERIENCE AS A COOK in a facility or restaraunt setting.

Must be able to pass background check/drug screen. Must have a dependable vehicle and child care.

4 days on 2 days off rotation, 1:30pm-7:30pm

Duties and Responsibilities

Administrative Functions

• Review menus prior to preparation of food.

• Inspect special diet trays to assure that the correct diet is served to the resident.

• Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Director of Food Services.

• Coordinate dietary service with other departments as necessary.

• Work with the facility's dietitian as necessary and implement recommended changes as required.

• Ensure that all dietary procedures are followed in accordance with established policies.

• Assist in standardizing the methods in which work will be accomplished.

• Assume the authority, responsibility and accountability of Cook.

• Ensure that menus are maintained and filed in accordance with established policies and procedures.

• Assist in establishing food service production line, etc., to assure that meals are prepared on time.

• Process diet changes and new diets as received from Nursing Services.

• Others as deemed necessary and appropriate, or as may be directed.

Personnel Functions

• Develop and maintain a good working rapport with inter-department personnel as well as with other departments within the facility to assure that food service can be properly maintained to meet the needs of the residents.

• Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department.

• Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food Services.

Staff Development

• Participate and assist in departmental studies and projects as assigned or that may become necessary.

• Attend and participate in workshops, seminars, etc., as directed.

• Attend and participate in annual HazCom, bloodborne pathogens, and TB in-service training programs.

Dietary Service

• Prepare meals in accordance with planned menus.

• Prepare and serve meals that are palatable and appetizing in appearance.

• Serve food in accordance with established portion control procedures.

• Prepare food for therapeutic diets in accordance with planned menus.

• Prepare food in accordance with standardized recipes and special diet orders.

• Prepare and serve bedtime snacks.

• Be sure that appropriate equipment and utensils are provided with the resident's meal tray.

• Review care plans to assure that current dietary information is consistent with foods served.

• Prepare and serve substitute foods to residents who refuse foods served.

Safety and Sanitation

• Prepare food in accordance with sanitary regulations as well as our established policies and procedures.

• Ensure that safety regulations and precautions are followed at all times by all personnel.

• Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks.

• Assist/direct daily or scheduled cleaning duties in accordance with established policies and procedures.

• Ensure that the department is maintained in a clean and safe manner by assuring that necessary 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. Fill out and file reports as directed.

• 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.

• Report missing/illegible labels or MSDS's to the Director of Food Services.