Cook

Job Title: Cook

Reports To:

Dietary Manager

Summary

The overall purpose of the dietary cook position is to assure that resident meals are properly

prepared/cooked and apportioned according to authorized menus in a timely manner. Incumbents assure sanitation and quality standards are met. Incumbents may assist in prep and/or serve food items, set up tables and trays, wash tableware and cooking utensils, perform general cleaning tasks. Staff are to cook and serve food in sanitary and clean manner, while maintaining the kitchen in accordance with established standards. Familiar with and follows facility policies and protocols, high focus in infection control competencies. Utilizes current systems and policies. Participates in staff meetings and in-services as required.

Responsibilities

The following represents the essential functions of this job to be used to determine if an individual can perform these functions with or without reasonable accommodation. This is not intended as a complete list of specific duties and responsibilities. Nor is it intended to limit or modify the right of any supervisor to assign, direct, and control the work of employees under supervision.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Adheres to the code of conduct and employee handbook.

• Maintains respect for employees and residents while ensuring a professional and pleasant

• working environment.

• Has the ability to implement and or maintain schedule of assignments for task of those completed

• daily, weekly, monthly, etc.

• Is courteous in working with residents, families, and employees.

• Functional literacy in English is required.

• Physical ability to lift/carry supplies and equipment, is necessary.

• Experience in food service is preferred.

• Ability to readily read, reapportion, and utilize menus/recipes is necessary.

• Experience in quantity food preparation/production is preferred.

• Vision must be adequate to see menus, cooking directions, etc.

• Effective communications and interpersonal skills are necessary.

• Must be willing to be in the facility ready to begin assigned duties on time.

• Work to ensure professional and positive representation of the facility to the community.

• Promotes resident safety and quality care, being familiar with and utilizing best practices and

• policies.

Physical Demands

The physical demands described here are representative of those that must be met by and employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must meet the general health requirements set forth by the policies of this facility, which includes a medical and physical examination, if required.

• While performing the duties of this job, the employee is regularly required to stand, walk, use

• hands, reach with hands and arms, stoop, kneel, crouch or crawl, read, talk, or hear.

• Must be able to push, pull, move and/or lift a minimum of 25 pounds.

• Physical ability to lift/carry/operate equipment and supplies is necessary.

• May be necessary to assist in the evacuation of residents during emergency situations.

• Working Conditions

• Assigned area will primarily be in the kitchen.

• Moves intermittently during working hours.

• Is subject to frequent interruptions.

• Is subject to hostile and emotionally upset residents, family members, personnel, visitors, etc.

• Communicates with staff, nursing personnel, and other staff to identify and communicate needs.

• Clocks in and out as instructed, following code of conduct.

• Attends and participates in continuing educational programs.

• May be subject to injury from falls, burns from equipment, odors, etc., throughout the workday,

• as well as reactions from dust, disinfectants, tobacco smoke, and other air contaminants.

• May be subject to exposure to infectious waste, diseases, conditions, etc., including TB and the

• AIDS and Hepatitis B viruses.

• May be subject to the handling of and exposure to hazardous chemicals.

• Maintains professional and orderly workspace. Including keeping chemicals safely secure.

• Specific Requirements

• Must be a supportive team member, contribute to and be an example of teamwork and team

• concept.

• Ability to deal tactfully with personnel, residents, family members, visitors, government

• agencies/personnel and the general public with patience, cheerful disposition, and enthusiasm,

• as well as must be willing to handle difficult residents, families, and staff.

• Must not pose a direct threat to the health or safety of other individuals in the workplace.

• Willingness to perform routine, repetitive tasks on a continuous basis, and perform task

• despite frequent interruptions.

• Utilizes proper ingredients, food, chemicals and/or equipment.

• Assures that sanitation and quality standards are met.

• Prepares, or directs preparation of food items on assigned/scheduled menus.

• Adheres to food production and usage schedules and avoids waste.

• Appropriately, immediately labels and stores food items/leftovers after use.

• Maintains sanitation of equipment and utensils, and work, storage, and serving areas

• by cleaning immediately after use.

• Prepares, or directs preparation of special items/meals/snacks

• Prepares special nourishments/supplements as instructed by dietary service

• manager and identifies with resident name and room number.

• Assists in establishment and maintenance of perpetual supplies inventory and notifies

• dietary service manager of shortages or discrepancies.

• Complies with established policies/practices/standards for food preparation.

• Logs/records temperatures of food as requested (refrigerators, freezers, milk

• dispensers, as appropriate).

• May assist in the training, orientation, and supervision of newly hired dietary service staff.

• Sanitizes food carts and dishwashing counters after meal and keeps dishwashing area clean

• at all times.

• May prepare and/or deliver nourishments/supplements identified with resident name room

• number, date, and time.

• May maintain or assist in maintaining, dry storage areas by logging temperatures daily

• and handling the unpacking, dating, and rotating of food and non-food supplies.

• Maintains tray cards, making changes as may be directed or necessary.

• Assist in the kitchen in other areas/assignments as needed.

• Identifies and corrects safety hazards and abides by safety rules.

• Requests needed supplies/equipment from supervisor.

• Functions within the constraints of established policy, practice, and procedure.

• Maintains confidentiality of department, resident, employee information, communication, and

• documentation as well as compliance with HIPAA regulations.

• Has a desire to work with the geriatric resident and their current and prospective needs.

• Identify and correct potential safety hazards.

• May require irregular hours and filling in for department shifts, taking call for their staff.