Cook

Key Job Duties and Responsibilities The Cook prepares 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 Director of Food Services. The following is a general list of key job duties and responsibilities in your position. The list is not to be considered inclusive and you will be required to perform other duties or responsibilities as assigned by an authorized supervisor. Comply with the Community’s personnel, safety, and corporate policies and procedures. Report witnessed or reported allegations of resident abuse or neglect immediately to the Executive Director, RCC or Charge Nurse on Duty. Treat residents, family members, visitors, and team members with respect and dignity. Maintain the confidentiality of all resident and family information. Report to work on time and as scheduled. Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food Services. Assure staff compliance with all state and federal regulations. Comply with the schedule as established by the Dietary Manager. Review menus prior to preparation. Inspect special diet trays to ensure the correct diet is served to the resident. Ensure that all dietary procedures are followed in accordance with established policies. Assist in establishing the food service production line to assure meals are prepared on time. Process diet changes and new diets as received from Nursing Services. Prepare meals in accordance with planned menus. Prepare and serve meals that are palatable and appetizing in appearance. 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. Review care plans to ensure that current dietary information is consistent with foods served. Prepare and serve substitute foods to residents who refuse foods served. Prepare food in accordance with sanitary regulations as well as established policies. Ensure that 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 or direct daily or scheduled cleaning duties in accordance with established policies and procedures. Ensure the department is maintained in a clean and safe manner by ensuring necessary equipment and supplies are maintained. Assist in maintaining food storage areas in a clean and properly arranged manner at all times. Ensure that 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. Make only authorized food substitutions. Assist in food preparation for special meals, parties, etc. Report missing, illegible labels or safety data sheets to the Director of Food Services. Report all hazardous conditions or equipment to the Director of Food Services immediately. Report all accidents or incidents as established by department policies and fill out and file reports as directed. Essential job Duties/Physical Requirements The following is a general list of key job/physical requirements for your position. The list is not to be considered inclusive and other job/physical requirements may be necessary as deemed by the Community. Regular worksite attendance. Must have basic computer skills. Must successfully complete the Company’s Motor Vehicles policy requirements if required to operate a motor vehicle for business purposes. Must be able to read, write, speak, and understand the English language. Must be able to work beyond normal working hours and on weekends and holidays when necessary. Must be able to assist in the evacuation of residents during emergency situations. Must be able to perform the essential position functions of the job with, or without, reasonable accommodation. Employee is required to use a transfer or gait belt or to obtain the assistance of another employee when attempting to lift or carry objects in excess of 25 pounds. Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and at times, hostile people within the Community. Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure that the requirements of this position can be fully met. Primary Physical Requirements Lift up to 10 pounds: constantly. Lift 11 to 25 pounds: constantly. Lift 26 to 50 pounds: occasionally. Lift over 50 pounds: not required. Carry up to 10 pounds: constantly. Carry 11 to 25 pounds: frequently. Carry 26 to 50 pounds: not required. Carry over 50 pounds: not required. Reach above shoulder height: constantly. Reach at shoulder height: constantly. Reach below shoulder height: constantly. Push or pull: constantly. Hand Manipulation Grasping: constantly. Handling: constantly. Torquing: frequently. Fingering: frequently. Other Physical Considerations Twisting, bending, crawling, squatting, kneeling, crouching, climbing, and balancing may be required. Employees may be required to operate an automobile and various games. #J-18808-Ljbffr