Evening Cook

This job was posted by : For more information, please see: COOK (Cook 1, Cook 2, Evening Cook) PURPOSE OF YOUR JOB 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 Dietitian and/or Dietary Manager, to assure that quality food service is provided at all times. DELEGATION OF AUTHORITY As Cook 1, Cook 2, or Evening Cook, you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned dates. Every effort has been made to identify the essential functions of this position. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is an essential function of the position. I.ADMINISTRATIVE FUNCTIONS A.Review menus prior to preparation of food. B.Interpret department policies and procedures to personnel, residents, visitors, family members, etc. as necessary. C.Perform administrative requirements such as completing necessary forms, reports, etc. D.Coordinate dietary service with the other departments as necessary. E.Ensure that all dietary procedures are followed in accordance with established policies. F.Assist in developing methods for determining quality and quantity of food served. G.Assist in standardizing the methods in which work will be accomplished. H.Assume the authority, responsibility and accountability of Cook I or P.M. Cook. I.Ensure that menus are maintained and filed in accordance with established policies and procedures. J.Process diet changes and new diets as received from the Nursing Department. K.Others as deemed necessary and appropriate, or as may be directed. L.In the absence of Dietary Manager and Assistant Dietary Manager, Cook 1 and Evening Cook act as shift manager for staffing problems or decisions that need to be made. M.All other duties as assigned. II.COMMITTEE FUNCTIONS A.Implement recommendations from the Infection Control and Quality Assurance Committees as directed/necessary. B.Attend department and staff meetings as directed or called. III.PERSONNEL FUNCTIONS A.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. B.Ensure that department personnel, residents, visitors, etc., follow established dietary policies and procedures at all times. C.Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department. D.Assist in establishing food service production lines etc., to assure that meals are prepared on time. E.Report absenteeism and tardiness to the Dietary Manager. F.Report complaints and grievances to the Dietary Manager. G.Report all occupational exposures to blood, body fluids, infectious materials and hazardous chemicals to the Dietary Manager. IV.STAFF DEVELOPMENT A.Participate in programs designed for on-the-job training for newly assigned department personnel. B.Participate in and assist in departmental studies and projects as assigned or that may become necessary. C.Attend and participate in workshops, seminars, etc., as directed. D.Attend and participate in annual Safety and Accident Prevention; Infection Control in-service training programs. IV.DIETARY SERVICE A.Prepare meals in accordance with planned menus. B.Prepare and serve meals that are palatable and appetizing in appearance. C.Serve food in accordance with established portion control procedures. D.Prepare food for therapeutic diets in accordance with planned menus. E.Inspect special diet trays to assure that the correct diet is being served. F.Be sure that appropriate adaptive equipment is provided with the residents meal tray. G.Prepare and serve substitute foods to residents who refuse foods served. IV.SAFETY AND SANITATION A.Prepare food in accordance with sanitary regulations, as well as with our established policies and procedures. B.Assist in maintaining the Dietary Department in a safe and sanitary manner. C.Ensure that safety regulations and precautions are followed at all times by personnel. D.Perform daily or scheduled cleaning duties in accordance with established policies and procedures. E.Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained. IV.SAF