COOK

JOB SUMMARY:

Dietary Service Staff are responsible for the preparation and serving of the resident's meals using proper food handling techniques. Meals must be prepared according to the approved menu and recipes which are on file within the dietary department. Dietary service staff must maintain appropriate cleanliness and sanitation to prevent the occurrence of food home illnesses.

EDUCATION:

Must be able to read, write and follow oral and written instructions.

QUALIFICATIONS:

1. Six (6) months previous experience in dietary services preferable but not essential.
2. Worker receives on-the-job training with supervision, and must demonstrate that they
   can physically carry out all dietary related duties.
3. Knowledge of quality food preparation and food service.
4. Must have some knowledge in the use of food service equipment and related cleaning
   equipment.
5. Has an interest in learning, ability to cooperate, and willingness to work under
   supervision.
6. Adheres to all company policies and performs task in a timely and efficient fashion.
7. Must work as scheduled each week, working weekends and holidays as needed.
8. Must have a pre-employment and an annual Tuberculosis screening examination.
9. Has appropriate health certificate as required by local, state, and federal health
   departments.

RESPONSIBILITIES:

1. Adhere to directives of the Dietary Supervisor, Administrator, or Director of Nurses.
2. To keep the Dietary area in a clean and sanitary condition.
3. Must have a genuine interest in working with the elderly.
4. Willingness to perform routine, repetitive tasks on a continuous basis, and perform
   task despite frequent interruptions. Keeps and open line of communication with other
   department members.
5. Ability to perform task with due consideration for residents in surrounding areas.
6. Exercise initiative and judgment involved m maintaining assigned area in a clean and
   orderly fashion.
7. Must be willing to handle and clean dirty dishes, trays, utensils, and equipment within
   the dietary department.
8. Must have the ability to work well with co-workers and supervisors.
9. Prepared meals according to approved menus and recipes.
10. Organize tray assembly and meal service.
11. Reports any equipment problems to the Dietary Supervisor.
12. Maintains and submits records for food and supplies used to the Dietary Supervisor.
13. Communicates needs and recommended changes which will better the department to
    the Dietary Supervisor.
14. Attends in-service programs as scheduled by the Dietary Supervisor.
15. Performs other duties deemed necessary by the Dietary Supervisor or the facility
    Administrator.

PHYSICAL DEMANDS:

Use the percentages range as follows:

• 0% Never
• 1 - 33% Occasional
• 34 - 66% Frequent
• 67 - 100% Continuous

Requires full range of body motion including:

1. Standing/Walking: Frequently.

• Worker is on his/her feet the majority of the day to perform direct or indirect duties related to dietary services

2. Bending/Stooping: Frequently.

• Required to bend or stoop in many job activities such as retrieving and storing food items, transferring pots and pans, and etc.

3. Lifting/Handling: Frequently.

• Required to lift and handle cans of food, frozen foods, post/pans and cooking materials. Some of these activities are done with push/pull activity or with carts. Range of weight: 1 to 50 pounds.

4. Carrying: Frequently.

• Worker will carry large cans, boxes, sacks, various pieces of equipment, large pots and pans, cleansers, detergents, and etc. Range of weight: 1 to 50 pounds.

5. Push/Pull: Frequently.

• Required when working with various machinery, as well as when maneuvering food carts, equipment on casters over concrete or tile floor throughout many periods during the day. Required when loading and unloading the dishwashers, and storing new food deliveries. Range of weight: 1 to 150 pounds.

6. Balancing: Occasionally.

• Carrying heavy objects where necessary and when placing or removing food items and supplies from store room shelving.

7. Twisting/Turning: Frequently.

• In combination with lifting and bending when stocking shelves and cabinets, preparing meals, serving meal trays, and sweeping, mopping, and loading and unloading dishwashing machine.

8. Crouching/Stooping: Occasionally.

• May be required anytime during the working day.

9. Kneeling: Occasionally.

10. Reaching:

1. Greater than shoulder height: Frequently.
2. Equal to shoulder height: Frequently.
3. Less than shoulder height: Frequently.

11. Handling/Manual Dexterity: Continuously.

• Working speed is critical. Both fine and gross motor skills are needed in all areas of dietary services.

12. Speaking/Hearing/Seeing: Continuously.

• Must be able to communicate with co-workers, patients, and visitors.

JOB LOCATION:

Must work throughout all nursing areas of the facility. May require working irregular hours and may be exposed to communicable diseases and/or body fluids, medical preparations, toxic substances and occasionally ionizing radiation.