Cook

The primary purpose of your job is to prepare food in accordance with current applicable Federal, State and local standards, guidelines and regulations, our established policies and procedures, and as may be directed by the Dietary Supervisor, to assure that quality food service is provided at all times.

Delegation of Authority

As the Cook, you are delegated the administrative authority, responsibility, and accountability necessaryfor carrying out your assigned duties.

Job Functions

Everyeffort has been made to keep your job description as complete as possible. However, it in no way states or impliesthat theyare the only duties you will be required toperform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is alogical assignment to the position.

MAJOR DUTIES AND RESPONSIBILITIES

• Review menus prior to preparation of food.
• Prepare food in accordance with standardized recipes and special diet orders.
• Prepare meals in accordance with planned menus.
• Prepare and serve meals that are palatable and appetizing in appearance.
• Prepare food for therapeutic diets in accordance with planned menus.
• Serve food in accordance with established portion control procedures.
• Serve meal as necessary, and on a timely basis.
• Process diet changes and diets as received from Nursing services and/or Dietary Supervisor.
• Assure that food and supplies for the next meal are readily available.
• Assure that refuse is disposed of daily and in accordance with our established sanitation procedures.
• Assure that all dietary procedures are followed in accordance with established policies.
• Assist in developing methods for determining quality and quantity of food served.
• Work with facility's dietitian as necessary and implement recommended changes as required.
• Interpret department policies and procedures to personnel, residents, visitors, family members, etc., as necessary.
• Recommend to the Dietary Supervisor the equipment and supply needs of the department.
• Assist in monitoring inventory and storing incoming food, supplies, etc., as necessary.
• Coordinate dietary service with other departments as necessary.
• Complete necessary forms, reports, etc., and submit to the Dietary Supervisor as required.
• Assist in standardizing the methods in which work will be accomplished.
• Others are deemed necessary and appropriate, or as may be directed.

COMMITTEE FUNCTIONS

• Serve on, participate in, and attend various committees of the facility as appointed by the Dietary Supervisor / Manager.
• Implement recommendations from the Infection Control and Safety Committee as directed/necessary.
• Provide written and/or oral reports of the dietary service programs and activities as required, or as may be directed by such committee(s).

PERSONNEL FUNCTIONS

• Develop and maintain a good working rapport with inter-department personnel, as well as other departments within the facility to assure that food service can be properly maintained to meet the needs of the residents/patients.
• Create and maintain an atmosphere of warmth, personal interest and positive emphasis, as well as a calm environment throughout the department.

STAFF DEVELOPMENT

• Participate and assist in departmental studies and projects as assigned or that may become necessary.
• Attend and participate in in-services, meetings, etc., as directed.

SAFETY AND SANITATION

• Prepare food, etc. in accordance with sanitary regulations, as well as our established policies and procedures.
• Assure that safety regulations are followed at all times.
• Follow established Infection Control and Universal Precautions Policies and Procedures when performing daily tasks.
• Assist in maintaining the Dietary Department in a safe and sanitary manner.
• Assure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained to perform such duties / services.
• Assist/direct in daily or scheduled cleaning duties, in accordance with established policies and procedures.
• Report all hazardous conditions / equipment to the Dietary Supervisor and Maintenance 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.
• Conduct daily inspections of assigned work areas to assure cleanliness and sanitary conditions are maintained.
• Make sure that dietary personnel wear protective clothing/equipment when performing tasks that involve the handling infectious waste and/or blood / body fluids.
• Other(s) that may become necessary/appropriate to assure that our facility is maintained in a clean, safe and comfortable manner.
• Work as a member of the Forest Hill team to help reinforce a culture of safety in the Department and organization wide.
• Responsible for patient and employee safety as it applies to their work environment.

RESIDENTS' RIGHTS

• Maintain the confidentiality of all resident care information.
• File all complaints and grievances and make necessary oral / written reports to the Dietary Supervisor within three (3) workdays.

WORKING CONDITIONS

• Works in well-lighted/ventilated areas, atmosphere is warm for cooking.
• Sits, stands, bends, lifts and moves intermittently during working hours.
• Is subject to frequent interruptions.
• Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
• Issubject to hostile and emotionallyupset residents, family members, etc.
• Maintain communication with other department supervisors to adequately plan for dietary services/activities.
• Is willing to work beyond normal working hours, on weekends, and in other positions temporarily, when necessary.
• Is subjectto falls, burns fromequipment, odors, etc. throughout the work day.