Dietary Cook

Dietary Cook

Cooks come join us at Avon Health and Rehabilitation to make a difference!

If you are looking for a career that can make a difference, then Avon Health and Rehabilitation is the place for you. Our work family is made up of a variety of talented and committed team members who are dedicated to making a difference in the lives they serve. Each employee contributes their unique skills and abilities with the key goal of enabling our residents to reach and maintain their highest functional abilities. Every job matters at Avon Health and Rehabilitation Center. We believe in what we do and know our hands make a difference.

As a Cook in our facility, look at what benefits you can enjoy:

• Competitive starting wage
• 1,000 new employee referral program
• Paid life insurance
• 401k opportunities after your first year
• DailyPay! Work today, get paid today!
• Monthly Celebrations and recognitions
• Medical, Vision and Dental Insurance
• $5,000 Tuition Reimbursement Per Year

Primary Job Function

The primary purpose of the dietary cook is to prepare and serve all foods according to the menu in a safe, sanitary manner while maintaining a clean safe work area within the guidelines in accordance with facility, OBRA, Federal, State and other regulatory expectations.

Responsibilities

Primary Responsibilities

• The dietary cooks responsibilities are preparation/serving of residents' daily meals and maintaining kitchen area. This includes:
• Preparing quality food products according to standardized recipes and menus;
• Suggesting menu changes and alternate items to utilize leftovers and other supplies;
• Tasting and smelling food to determine quality and palatability;
• Ensuring proper preparation, portioning and serving of foods according to standardized recipes;
• Maintaining and recording assigned temperatures daily;
• Directing and supervising Dietary Aides as appropriate;
• Having food ready at the specified time and beginning meal service on time;
• Following temperature regulations in preparing, serving and storing foods;
• Using and cleaning institutional equipment;
• Ensuring supplies have been replenished in work areas as necessary;
• Being involved in tray set up and delivery of meals;
• Putting away stock on delivery days;
• Washing and storing all pots, pans, dishes and utensils;
• Bussing tables and cleaning dining room if needed;
• Sweeping and mopping floors as well as assigned special cleaning;
• Being responsible for securing department doors/windows, turning off lights and turning off/locking equipment per facility procedures when closing kitchen for the day.
• Attending and participating in in-service educational classes, department meetings and all staff in-services;
• Maintaining the confidentiality of all residents and their care to ensure resident rights and privacy are protected at all times;
• Reporting and documenting resident and/or visitor incidents, accidents, complaints or allegations according to the facility's policy and procedure using the designated occurrence reporting system; &
• Serving as the employee in charge in the absence of the Dietary Manager.
• Complying with safety requirements, infection control measures, and maintaining a clean work environment in accordance with facility policy as indicated by:
• Maintaining an neat and clean work environment;
• Assuring that work/assignment areas are neat, clean and office equipment is covered before leaving such areas on breaks, end of work day, etc.;
• Following all safety procedures/precautions when using equipment;
• Ensuring the dietary work areas are maintained in a clean and sanitary manner;
• Reporting equipment malfunctions or breakdowns to supervisor as soon as possible;
• Adhering to sanitation regulations;
• Reporting all unsafe/hazardous conditions supervisor immediately;
• Abiding by all emergency protocols for crash carts, resident codes, fire safety, missing residents, tornado preparation, violent residents, Wander guard alarms, door alarms, and other facility policies as assigned;
• Reporting any forms of abuse witnessed or aware of to the nurse manager immediately; &
• Following infection control and universal precautions procedures.
• Performing other duties as assigned by the Dietary Manager.

Qualifications

Minimum Qualification/Requirements:

• Have an understanding of dietary procedures and practices.
• Have interpersonal and managerial skills such as:
• The ability to follow oral, written and verbal instructions, function independently and make independent decisions when circumstances warrant such action;
• Must be able to read, write, speak and understand the English language.
• Must be able to read recipes and menus
• Have organized, neat work habits.
• Have a genuine interest in geriatric work and a willingness to work for the best interest of the residents and facility.
• Have personal integrity and be able to deal tactfully with residents, family members, visitors, government agencies and personnel;
• Be able to work harmoniously with Dietary and all other facility personnel;
• Requires judgment in prioritizing the performance of tasks, duties and responsibilities in accordance with established standards, policies and procedures;
• The ability to be discrete and protect the integrity of confidential information and stay within Corporate Compliance;
• Patience, a cheerful disposition, enthusiasm and a willingness to handle residents based on whatever maturity and physical level in which they are currently functioning;
• The ability to adhere to professional code of ethics, and
• The ability to relate information concerning a resident's condition.
• Desired qualifications include:
• High school diploma or GED is preferred but not required.
• At least one (1) year of experience in a similar position is preferred.