Cook

Description

POSITION SUMMARY
The Cook is responsible for preparing, seasoning and cooking food for clients, while providing exceptional customer service. He/she will provide services to patients whose ages range from adult to geriatric.
GENERAL REQUIREMENTS/QUALIFICATIONS
COMPETENCIES:
 Analytical: This individual must be able to pay close attention to detail.
Problem Solving: This individual identifies and resolves problems in a timely manner and gathers and analyzes information skillfully.
Oral communication: This individual speaks clearly and persuasively in positive or negative situations. Maintains open communication lines with facility staff, attending clinicians and physicians, patients and families. Liaisons with community agencies, vendors, and payor of health services.
Judgment: This individual displays a willingness to make decisions, exercise discretion, exhibits sound and accurate judgment, and makes timely decisions. Must be able to exercise self-control and diplomacy in client and employee relations’ situations.
Planning/organizing: This individual prioritizes and plans work activities, uses time efficiently and develops realistic action plans.
Adaptability: This individual demonstrates the ability and flexibility to changes in the work environment.
Safety and security: This individual observes safety and security procedures and uses equipment and materials properly. Follows Infection Control and Safe Food Handling guidelines at all times.

Qualifications

ESSENTIAL FUNCTIONS and BASIC DUTIES:
Assures that the facility’s patient care policies and procedures are followed, including those related to the environment of care, which relate to dietary services are implemented.
Responsible for preparing and serving basic regular or special diets to patients and others as assigned.
Requisitions food, supplies and equipment as necessary.
Responsible for quality and quantity of food served.
Assures preparation and handling of food in accordance with sanitary regulations and with national and local standards, acting within administrative policies and within budgetary requirements.
Assures preparation of sufficient quantities of food based on census in time to meet meal schedules.
Assures storage of perishables and avoidance of food spoilage and waste.
Assures appetizing appearance of meals.
Assures care of kitchen equipment.
Performs other duties as assigned.
MINIMUM EDUCATION AND LICENSURE/CERTIFICATION:
High School Diploma or GED.
At least 1-2 years’ experience with gourmet food preparation/cooking kitchen sanitation/hygiene, food preparation
SafeStaff Foodhandler Certification Required
Valid Driver’s License.
PHYSICAL DEMANDS/ WORK ENVIRONMENT REQUIREMENTS:
PHYSICAL DEMANDS
Physical Tasks
0-25%, Sitting, Driving
26-50%, Pushing, Pulling
51-75%, Bending, Crouching, Carrying, Reaching, Reading
76-100%, Standing,Walking

LIFTING/LOWERING
Light (1-20 lbs) 76-100%
Medium (21-50 lbs)  51-75%
Heavy (51 lbs) 0-25%

TYPICAL WORKING CONDITIONS:
Work is typically performed in an kitchen environment. Employee frequently interacts directly or over the phone with clients and staff members during the workday. Employee may be required to travel between facilities. Must have the ability to work the hours and days required to complete the essential functions of the position.
EMPLOYER’S RIGHTS:
This job description does not list all the duties of the job. Incumbents may be asked by their supervisor to perform other duties. Incumbents will be evaluated in part based upon their performance of the tasks listed in this job description.
The Company has the right to revise this job description at any time. The job description is not a contract for employment, and either you or the Company may terminate employment at any time, with or without cause, with or without notice (subject to applicable laws).