Prep Cook

The following are skills needed to perform the essential functions of the position of Prep Cook. The ability to:

• Recognize and respond to the dietary needs of residents
• Effectively assist the cook in prepping of food and clean-up kitchen and dietary area.
• Effectively manage time to perform tasks in a manner that benefits residents
• Perform the essential functions of the job in a manner that benefits residents of the facility and complies with business necessity

DUTIES AND RESPONSIBILITIES

The duties and responsibilities of the Prep Cook include prepping quality food according to established recipes and following the prepared recipes and menus, as well as maintaining high standards of cleanliness and hygiene, all in accordance with current applicable federal, state and local standards, guidelines and regulations, policies and procedures, and as may be directed by the administrator, dietitian and/ or food service supervisor to assure that quality food service is provided at all times. The person holding this position is delegated the responsibility for carrying out the assigned duties.

ESSENTIAL FUNCTIONS OF THE JOB

The following job functions have been determined to be essential to the position of Prep Cook. Because of fluctuations in workload demands, as well as tasks often overlapping, frequency ranges and percentages vary by assignment, day of week, day, evening or night shift, etc. However, low frequency and percentage or duration of time spent on a particular task may not indicate lack of importance. Bayside Terrace reserves the right to modify this list of essential and other functions as deemed necessary.

• Prepare and serve meals that are palatable and appetizing and in accordance with portion control procedures, as well as therapeutic diets in accordance with scheduled meals and sanitary regulations.
• Review menus prior to preparation of food and inspect special diet trays to assure accurate preparation.
• Recognize and respond to dietary emergencies and report observations. Follow established Infection Control and Universal Precaution policies when performing daily tasks.

Job Title: Prep Cook

• Wear protective clothing and devices when performing tasks that involve the handling of infectious waste and/or blood/bodily fluids.
• Complete forms and reports to document dietary procedures.
• Report accidents and incidents to supervisor immediately in all situations. Participate in on-going educational programs related to the job. Maintain confidentiality of all resident information and facility business. Report disrepair of dietary equipment, etc.
• Assume the responsibility and accountability of this position
• Perform assigned tasks in accordance with policies and procedures as instructed by your supervisor.
• Notify the supervisor of pending absence or tardiness within the time frame described in the employee handbook.
• Establish and encourage an atmosphere of optimism, warmth and interest in residents' activity preferences and needs.
• Follow established smoking regulations and report violations
• Ensure all required paperwork is accomplished in a timely manner. This includes, but is not limited to: refrigerator/freezer log, food temperature log, cleaning schedule sign-off sheet, payroll change forms, termination & new hire paperwork, and payroll.
• On closing shifts, ensure that all kitchen spaces are secured, clean and locked before turning key into front desk.
• Recognize and respond to dietary emergencies and report observations. Follow established Infection Control and Universal Precaution policies when performing daily tasks.
• Monitor kitchen personnel for the wearing of protective clothing/ devices when performing tasks that involve the handling of infectious waste and/or blood/body fluids.
• Complete forms and reports to document dietary procedures.
• Report accidents and incidents to supervisor immediately in all situations. Participate in on-going educational programs related to the job. Maintain confidentiality of all resident information and facility business. Report disrepair of dietary equipment, etc..
• Perform other related duties as assigned.

OTHER

• In addition to the essential job functions described above, the following job functions are important to the proper fulfillment of the duties of Cook.
• Assist in establishing food service production line, etc. to assure that meals are prepared on time.
• Assist in and/or direct scheduled cleaning duties.
• Defrost freezers
• Participate in and assist with departmental studies and projects as assigned.

• Supervise kitchen personnel to ensure that meals are palatable and appetizing and in accordance with portion control procedures, as well as therapeutic diets in accordance with scheduled menus and sanitary regulations.
• Order food and supplies in accordance with prescribed menus and within budget guidelines.
• Schedule all kitchen employees, in accordance with department guidelines and ensuring full coverage for daily kitchen functions.
• Supervise all kitchen employees to include Cooks, dietary aides, dishwashers, and floor servers.
• Assist in development and implementation of a departmental kitchen cleaning schedule.
• Prepare and monitor daily food production sheets.
• Supervise and monitor the quality of food, temperature, appearance and timeliness. Conduct or supervise the unpacking and storage of food as supplies arrive from vendors.
• Supervise and/or direct scheduled cleaning duties.
• Report kitchen staff absenteeism and tardiness, as well as grievance and complaints to supervisor.
• Assist in inventorying and monitoring equipment and supplies.
• Report disrepair of kitchen equipment to supervisor
• Participate in and assist with departmental studies and projects as assigned.
• Perform other related duties as assigned

EDUCATION AND EXPERIENCE:

For the safety, health and welfare of the residents, employees and others, the Cook will have a high school diploma or equivalent.


TRAINING

The Cook will take on-going classes in dietary procedures, related law, regulations and guidelines pertaining to hospital and nursing home operation. It is preferred that the employee have previous training through a 90-hour food service program.

Job Title: Cook (continued)

EXPERIENCE REQUIRED

(Property Name) requires the Cook to have a minimum of two years dietary experience working in a hospital, skilled nursing care facility or other related medical facility and a minimum of three years experience in a related position with proven ability in supervision.

MACHINE / EQUIPMENT / TOOLS USED

The following is a list of the principal equipment, materials, machines, tools, etc. used by the Cook.

• Blender
• Cooking Utensils
• Dishwasher
• Food Processor
• Stove
• Toaster
• Telephone answering
• Knives
• Slicer
• Ovens
• Mixers
• Miscellaneous kitchen appliances and equipment
• Miscellaneous supplies

PHYSICAL STRENGTH REQUIRED

A Cook must be capable of lifting a minimum of fifty pounds.

(Property Name) has determined that performing the essential functions of the job of Cook requires minimal strength and agility for most routine tasks.

ENVIRONMENTAL CONDITIONS

Except where appropriate and conducive to accomplishing the goals and objectives of a particular task, the Cook will work in a well-lighted area that is ventilated and as physically innocuous as possible under the conditions that exist at a particular time. Because the essential functions of the job of Cook require exposure to safety risks such as hot ovens, sharp knives and other situations associated with food preparation, Cooking and involvement in a health care facility, including but not limited to exposure to AIDS, HIV, and Hepatitis B viruses will fluctuate.


JOB ANALYSIS

Activity Frequency of Activity

Sitting Occasionally (0-3 hours)

Walking Constantly (6-8+ hours)

Standing Constantly (6-8+ hours)

Bending (Neck) Constantly (6-8+ hours)

Bending (Waist) Frequently (3-6 hours)

Squatting Frequently (3-6 hours)

Climbing Occasionally (0-3 hours)

Kneeling Occasionally (0-3 hours)

Crawling Occasionally (0-3 hours)

Twisting (neck) Constantly (6-8+ hours)

Twisting (waist) Constantly (6-8+ hours)

Job Title: Cook (continued)

Hand Use: Is Repetitive use of hand required? Yes

Simple Grasping Dominant Frequently (3-6 hours)

Simple Grasping Non-Dominant Occasionally (0-3 hours)

Power Grasping (right hand) Frequently (3-6 hours)

Power Grasping (left hand) Frequently (3-6 hours)

Fine Manipulation (right hand) Occasionally (0-3 hours)

Fine Manipulation (left hand) Occasionally (0-3 hours)

Pushing & Pulling (right hand) Constantly (6-8+ hours)

Pushing & Pulling (left hand) Constantly (6-8+ hours)

Reaching (above shoulder level) Frequently (3-6 hours)

Reaching (below shoulder level) Frequently (3-6 hours)

Lifting Frequency Height

0-10 lbs. Frequently (3-6 hours) 0-2 feet


11-25 lbs. Frequently (3-6 hours) 0-4 feet

26-50 lbs. Frequently (3-6 hours) 0-4 feet

51-75 lbs. Occasionally (0-3 hours) 0-3 feet

76-100 lbs. Occasionally (0-3 hours) 8-10 inches

100+ lbs. Occasionally (0-3 hours) 8-10 inches

Carrying Frequency Distance

0-10 lbs. Frequently (3-6 hours) 100 feet

11-25 lbs. Frequently (3-6 hours) 100 feet

26-50 lbs. Frequently (3-6 hours) 25 feet

51-75 lbs. Occasionally (0-3 hours) 0 - 5 feet

76-100 lbs. Occasionally (0-3 hours) 0 - 5 feet

100+ lbs. Occasionally (0-3 hours) 0 - 5 feet

Describe the heaviest item required to carry and the distance to be carried: A filled stock pot, maximum distance carried is 0 - 10 feet.

This job requires the following:

• Working around equipment and machinery such as slicers, ovens, mixers, knives, pots and pans, dish machines.
• Walking on uneven or wet ground
• Exposure to excessive noise such as exhaust fans
• Exposure to dust, gas, fumes or chemicals such as cleaning chemicals
• Use of special visual, auditory or personal protective equipment
• Exposure to temperature changes when walking into and out of walk-in freezers. Exposure to hot surfaces, use of sharp instruments and lifting heavy equipment

Universal Precautions Risk Classification Categories:

Task may involve exposure to blood or bodily fluids.

Job Title: Cook (continued)

ATTIRE

The Cook will meet the dress code for neatness, cleanliness, grooming and dress as specified in the employee handbook.

WORK SCHEDULE

The Cook will report to work ready for routine duties and emergencies, and may include working varied and/or split shifts and non-standard, day-shift hours.

SUPERVISOR

The Cook reports to the Director of Food and Dining or other person assigned to the supervisory role.

JOB CLASSIFICATION

This position is classified as hourly, non-exempt, and does not qualify for the exemption from minimum wage and overtime pay provided by Section 13(a)(1) of the Fair Labor Standards Act.