Cook

Dietary Cook

The primary purpose of your job position is to prepare food, in accordance with current applicable federal, state, and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Head Cook and/or Director of Food Services, to assure quality food service is provided at all times.

Essential duties and responsibilities include:

• Review menus prior to preparation of food.
• Inspect special diet trays to ensure 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 dietitian as necessary and implement recommended changes as required.
• Ensure 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 menus are maintained and filed in accordance with established policies and procedures.
• Assist in establishing food service production line, etc., to assure meals are prepared on time.
• Process diet changes and new diets as received from Nursing Services.

Personnel functions include:

• Develop and maintain a good working rapport with inter-department personnel as well as with other departments within the facility to assure 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 includes:

• 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, blood borne pathogens, and TB in-service training programs.

Dietary service includes:

• Prepare means in accordance with planned menus.
• Prepare and serve meals that are palatable in appearance and appetizing in taste.
• 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 bedtime snacks.
• Be sure appropriate equipment and utensils are provided with the residents' meal tray.
• Review care plan to assure current dietary information is consistent with food served.
• Prepare and serve substitute foods to residents who refused foods served.

Safety and sanitation includes:

• Prepare food in accordance with sanitary regulations as well as our established policies.
• Ensure 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 polices and procedures.
• Ensure the department is maintained in a clean and safe manner by assuring necessary equipment and supplies are maintained.
• Report all hazardous conditions/equipment to the Director of Food Service immediately.
• Report all accidents/incidents as established by department policies. Fill out and file report 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.
• Dietary employees are not to handle body fluids.
• Report missing/illegible labels or MSDS labels to the Director of Food Services.

Equipment and supply functions include:

• Ensure food and supplies for the next meal are readily available.
• Assist in inventorying and storing incoming food, supplies, etc., as necessary.
• Recommend to the Director of Food Services the equipment and supply needs of the department.

Resident rights include:

• Maintain confidentiality of all pertinent resident care information.
• Knock before entering a residents' room.
• Review complaints and grievances and make necessary oral/written reports to the Director of Food Services.
• Follow facility's established procedures.

Miscellaneous duties include:

• Assist in serving meals as necessary and on a timely basis.
• Make only authorized food substitutions.
• Assist in food preparation for special meals, parties, etc.

General requirements include:

• Must be capable to execute all terms and conditions set forth in the Employee Handbook including, but not limited to: Works in a safety conscious manner which insures safe work practices are used in order not to pose a risk to others in the workplace. Complies with company policies and procedures, local, state and federal regulations. Adheres to policy on Drug Free Workplace. Maintain a dependable attendance record and adheres to standards of cleanliness, grooming, hygiene, and dress code.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Education and experience: High school diploma or GED. Must have previous experience as a cook. Basic math skills are required. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations under the ADA may be made to enable individuals with disabilities to perform the essential functions.

Must be able to push, pull, move and/or lift at least 50 pounds to a height of 6 feet and be able to push, pull move and carry such weight a minimum distance of 20 feet.