COOK

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