COOK A

Job Description

Job Description

Description:

POSITION TITLE : Cook

DEPARTMENT: Dietary/Food Services

EMPLOYEE REPORTS TO: Food Service Manager/Dietitian

SUPERVISES: N/A

FLSA STATUS: Non-Exempt

EMPLOYMENT STATUS : Full-time, Part Time, or Per Diem

DESCRIPTION OF POSITION

This job description is a record of the essential functions of the listed job. The job description provides the employee, CEO, Human Resources, applicants and other agencies with a clear understanding of the job, where it fits into the organization, and the skill and work requirements in relation to other jobs. Jobs are always changing to some degree and the existence of the approved job description is not intended to limit normal change and growth. The facility will make reasonable accommodations to otherwise qualified individuals who are capable of performing the essential functions of the job with or without reasonable accommodation.

POPULATION SERVED

The position does not involve direct patient care for a population of patients ages 18 and older. Age specific experience and/or special training and/or expertise are not required to serve this population.

PURPOSE (General Description)

Cook is responsible for the following:

1. Review menu and patients diet plan to determine what ingredients will be required
2. Prepare food items by cutting, chopping, marinating, cubing and purée meats, vegetables and fruits.
3. Make menu items according to specified recipes, making sure that the right amount of seasoning is used.
4. Cook nutritious meals, according to standardized protocols, ensuring that cleanliness is given the highest priority.
5. Perform portioning activities on trays, by following set of instructions, on a per patient basis.
6. Oversee the cleanliness and sanitation of kitchen areas such as counters, floors and walls.
7. Perform predictive and regular cleaning and upkeep on kitchen appliances such as stoves, ovens, grills, fridges and freezers.
8. Timely preform food rotation activities so that food spoilage is kept in check

QUALIFICATIONS

• Food Handler’s Certification with-in 2 months of hire
• Experience desirable, but not a requirement.
• Must be mentally alert.
• Must be able to read, write and speak the English language in an understandable manner.
• Clean and appropriately groomed.
• Must be a supportive team member, contribute to and be an example of team work and team concept
• Must possess the ability to deal tactfully with personnel, patients, family members, visitor, government agencies/personnel, and the general public.
• Must not pose a direct threat to safety and health of other individuals in the workplace.

Dress Code

Staff will wear appropriate uniforms, shoes, and accessories. Personnel shall be

well groomed with fingernails cleaned and short cropped. Jewelry, make-up and

perfume use shall be kept to a minimum.

Customer Service

Maintain the confidentiality of all patient care information including protected health information. Report known or suspected incidents of unauthorized disclosure of such information.

Recognizes and demonstrates that the customer is the most important person in the company through delivering high quality services. Maintains courtesy, diplomacy and friendliness with internal and external customer groups. Ensure that you treat all visitors and patients fairly, and with kindness, dignity, and respect.

Physical Requirements

• Must be able to move intermittently throughout the workday.
• Must be able to speak and write the English language in an understandable manner.
• Must be able to cope with the emotional and mental stress of the position.
• Must possess sight/hearing senses, or use prosthetics that will enable the senses to function adequately so that the requirements of the position can be fully met.
• Must function independently, have flexibility, personal integrity, and the ability to work effectively with patients, family members and personnel.
• Must meet the general health requirements set forth by the policies of this rehab center, which include a medical and physical examination.
• Must be able to relate to and work with the disabled, elderly, emotionally upset, and at times, challenging individuals within the facility.

DEMANDS AND CHARACTERISTICS OF WORK, EQUIPMENT USAGE, AND WORK ENVIRONMENT

Percentage Of Work Time (1-33%, 34-66%, 67-100%)

• Standing/Walking :34-66%
• Sitting: 34-66%
• Twisting: 34-66%
• Lifting/Carrying: 34-66%
• Pushing/Pulling: 34-66%
• Climbing (Ascending/descending): 1-33%
• Bending/Stooping: 34-66%
• Using arm muscles frequently or for extended periods: 34-66%
• Using leg muscles frequently or for extended periods: 34-66%
• Using back muscles frequently or for extended periods: 34-66%

Lifting Requirements - Individuals in patient care positions are required to lift a patient with or without assistance.

• 2-10 Pounds: 67-100%
• 11-20 Pounds: 67-100%
• 21-30 Pounds: 34-66%
• 31-40 Pounds: 1-33%
• 41-50 Pounds: 1-33%
• 51 Pounds or More: 1-33%
• Working Environment
• Working in hot, cold, wet surroundings: 34-66%
• Working outdoors: 1-33%
• Working with or near chemicals: 1-33%
• Working near radiation sources: 1-33%
• Potential exposure to communicable diseases: 1-33%
• Working with hazardous waste materials: 1-33%
• Utilizing essential upgraded or adaptive equipment as industry standards require: 1-33%
• Using hand tools: 1-33%
• Potential for cuts and bruises: 34-66%
• Exchange of Ideas
• Ability to express or exchange ideas: 67-100%
• Ability to understand communication of others with or without adaptive devices: 67-100%
• Ability to perform secondary math: 67-100%
• Ability to read at a secondary level: 67-100%

WORKING CONDITIONS

• Works throughout the Food/Service/Kitchen area
• Intermittently during working hours
• Is subject to frequent interruptions
• Is involved with dietary staff, personnel, visitors, government agencies/personnel, etc. under all conditions and circumstances
• Is subject to injury from falls, burns from equipment, odors, etc. throughout the workday, as well as to reactions from dust, disinfectants, smoke and other air contaminants.