Cook

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 all residents and staff of the facility, make sure 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, Medical Director and other members of the facility's management to whom such persons report, in order to assure the highest degree of nutritional care for the facility's residents is maintained at all times. As Cook, you are delegated the authority, responsibility, and accountability necessary for performing your assigned duties.

QUALIFICATIONS

Must possess, as a minimum, a 10th grade education. Must be a minimum of nineteen (19) years of age. One (1) year dietary experience in a health care facility or other institution is preferred but 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 perform regular inspections of food service areas for sanitation, order, safety, and proper performance of assigned duties.

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, baking, roasting, frying, cutting, chopping, slicing, mincing, etc. C. Prepare foods in accordance with the following dietary requirements as necessary: general 4 gm sodium diabetic and calorie controlled high protein low cholesterol low fat bland mechanical soft soft puree renal 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. I. 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 a 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, mealtimes, 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 medical examinations in a timely fashion. Y. Follow established fire, disaster, and evacuation policies and procedures. Z. Report and be accountable to the FSS or his/her assistant. AA. Perform other related duties as assigned by the Food Service Supervisor and the Administrator. Benefits Offered Medical Insurance Dental Insurance Vision Insurance Same Day Pay 401K following 6 months of service Vacation Time Sick Time Life/AD&D Insurance Short/Long Term Disability Insurance EAP #J-18808-Ljbffr Goldwater-Care-Pontiac