Cook

Job Description

Job Description

JOB SUMMARY: The primary purpose of your job position is to prepare food and to assure the quality of nutritional services provided on a daily basis, safeguard the health, safety and welfare of ali residents and staff of the facility, m assure the dietary department is maintained in a clean, safe, and sanitary manner, in accordance with the facility's established policies and procedures and applicable laws and regulations, and the directions of your supervisors, who include the Food Service Supervisor, Assistant Food Service Supervisor, Administrator, Medica) Director and other members of the facility's management to whom such persons report, in arder to assure the highest degree of nutritional care far the facility 's residents is maintained at ali times. As Cook, you are delegated the authorit)•, responsibility, and accountability necessary for carrying out your assigned duties.

QUALIFICATIONS:

l. Must possess, as a mínimum, a lOth grade education.

2. One (1) year dietary experience in a health care facility or other institution is preferred, but is not required.

JOB REQUIREMENTS:

• Must demonstrate the ability to make independent decisions when circumstances warrant such action.

• Must demonstrate the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.

• Must maintain the care and use of supplies, equipment, the appearance of work areas, and perfom1regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties.

• Must be a minimum of nineteen (19) years of age.

MAIN DUTIES:

A. Support the facility's philosophy of care and strive to achieve its goals and objectives and follow dietary department policies and procedures .

B. Prepare food that is palatable and appetizing in appearance by cooking, baki ng,  roasting, frying, cutting, chopping, slicing, mincing, etc.

C. Prepare foods in accordance with the following dietary requirements as necessary:

a) general

b) 4 gm sodium

c) diabetic and calorie controlled

d) high protein

e) low cholesterol

f) low fat

g) bland

h) mechanical soft

i) soft

j) puree

k) renal

l) liquid

D. Assure that food preparation meets the daily meal schedules.

E. Follow standardized recipes in food preparation to ensure quality of foods prepared .

F. Prepare the correct amount of foods as designated by the Food Service Supervisor.

G. Set up sample plates demonstrating correct serving portions.

H. Serve food on the tray line and to the staff as assigned by the FSS.

l. Control food and labor costs without compromising the high standard of food service quality.

J. Promptly refrigerate all leftover foods and label and date them.

K. Assist in receiving and checking-in deliveries of foods and supplies.

L. Discard  waste/trash into  proper containers  in  accordance  with  established  sanitation procedures and reline trash receptacle with Plastic liner.

M. Assure that work/assignment areas  are clean  and  free of  hazardous  conditions,  i.e. spills, excess carts, etc. and that equipment, tools, supplies, etc. are properly stored while working, as well as before leaving such areas for breaks, meal times, and end of the work day.

N. Assure that established infection  control and  standard precaution  practices  are maintained when performing food preparation procedures.

O. Follow established safety precautions when performing tasks and when using equipment and supplies.

P. Assure that equipment is cleaned and prepared for the next shift.

Q. Report all equipment malfunctions and breakdowns to the supervisor as soon as possible and keep the supervisor informed of supply needs and equipment needing replacement.

R. Assure that work/cleaning schedules are followed.

S. Report all hazardous conditions or equipment to the Food Service Supervisor.

T. Report all  accidents/incidents to the Food Service Supervisor.

U. Maintain the confidentiality of resident information and honor his/her personal and property rights.

V. Attend dietary department meetings as directed.

W. Attend and participate in in-service educational classes and on-the-job training programs as scheduled or as directed.

X. Turn  in Days Off and  payroll  special  request forms,  supply  sheets, and  annual  medica! examinations in a timely fashion.

Y. Follow established fire, disaster, and evacuation policies and procedures.

Z. Report and be accountable to the FSS or bis/her assistant.

AA. Perform other related duties as assigned by the Food Service Supervisor and the Administrator.