Cook

Job Description

Job Description

Job Title: Cook

Department: Dietary

FLSA Status : Non-Exempt

Reports to: Dietary Director

JOB SUMMARY:

Prepares and serves meals for the dietary department in a safe and appetizing method in compliance with dietary standards, policy, and procedures.

ESSENTIAL FUNCTIONS:

• Assists or prepares food items and serves food to residents within scheduled time frame.
• Attends to the dining room after plating the last dish ensuring dining experience is satisfactory, assessing resident’s enjoyment of the meal and offerings and assisting with any front of house operations as needed.
• Cleans and maintains food service areas, including kitchen and dining room.
• Ensures proper functioning of freezers, refrigerators, and heating by routinely checking and recording temperatures in that equipment.
• Preparation and storage of food.
• Assists Dietary Director in maintaining inventory control.
• Supports in supervising servers in the absence of the Dietary Director.
• Maintains clean, neat, and safe work environment.
• Assures that residents’ specified diets are followed.
• Assures employees and resident guest meals are accounted for on a daily basis.
• Treat residents, families and visitors of the Community with dignity and respect.
• Reports to Dietary Director any loss, breakage or waste of supplies and equipment.
• Observes and communicates to the Dietary Director problems or potential problems in the dietary department.
• Maintains current cleaning list and highest standards for kitchen cleanliness.
• Participate in weekly kitchen deep cleaning schedules as directed by the Dietary Director.
• All other duties as assigned.

EDUCATION & EXPERIENCE:

• Ability to work with little or no supervision.
• Ability to prepare and serve a wide range of foods skillfully.
• Ability to guide and instruct others in food preparation and food serving.
• Ability to maintain professional demeanor under stress.
• Ability to recognize needs and help others without prompting.
• Ability to relate well with other employees and residents of the Community.
• Is always neat, clean and works safely.
• Ability to read, write and speak English.
• Has the ability to spend long periods of time on feet.
• Abides by established policies and procedures of Community. Initiates ways to improve Community functioning.
• Respects resident rights and adheres to Community philosophy of resident care.
• Organizes and utilizes time appropriately; sets priorities to accomplish assigned tasks.

ANY CERTIFICATION PER STATE REQUIREMENT:

• Tuberculosis (TB) clearance as required by the State.
• First Aid and CPR Certifications as required by the State.
• Criminal Background check cleared.
• Certification and/or License as required by the State.
• Fingerprint clearance as required by the State.
• Must be at least 18 years of age as outlined in state regulations.
• Food Handlers card and ServSafe certificate.

PHYSICAL DEMANDS & WORKING CONDITIONS:

Physical Demands:

• Ability to stand and walk for extended periods.
• Ability to stoop, kneel, crouch, or crawl as part of regular duties.
• Ability to talk and hear to communicate effectively with residents and staff.
• Ability to lift and/or move up to 50 pounds independently.
• Vision requirements include close vision, distance vision, and the ability to adjust focus.

The following physical actions may be required but are not regularly expected:

• Sitting
• Use of hands and fingers to handle or feel
• Reaching with hands and arms
• Tasting or smelling
• Lifting more than 50 pounds (rarely)

Work Environment

• Regular interaction with co-workers, residents, and vendors .
• Occasional evening, weekend, or night shifts may be required to ensure proper shift coverage.
• Subject to potential exposure to:
  • Communicable diseases and infections
  • Physical injury from transferring, repositioning, or lifting residents
  • Various drugs, chemicals, infectious, or biological hazards
  • Environmental hazards such as falls, burns, odors, or equipment-related injuries
• On-call work may be required on an as-needed basis.
• Occasional travel may be necessary.

• There is no anticipated regular exposure to latex or blood-borne pathogens .

Professional office environment. Uses PC, telephones, word processing and other standard office equipment. Attends business-related functions. Occasional travel to communities, various sales calls and industry meetings/conferences.

MANAGEMENT/DECISION MAKING:

• Oversees dining service operations, directly supervising serving staff and dishwashers when the Dietary Director is unavailable.

Note: All duties and responsibilities listed are considered to be essential job functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. Marginal functions of the position (those that are incidental to the performance of fundamental job duties) have not been included. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position.

This job description does not constitute an employment agreement between the employer and the employee and is subject to change by the employer as the needs of the business and the requirements of the job change.

Employer provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics or any other characteristic protected by law. Employer complies with applicable federal, state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.