Cook for Skilled Nursing Facility

Job Overview Summary:

Under the supervision of a Food Service Director, prepares and cooks food in large quantities according to diet, consistency, and cycles of menu. Monitors methods of food handling, preparation, meal service and equipment cleaning. Serves meals. Has general supervision over food service workers in a kitchen; does other related duties as required.

Functions:

• Read menus, recipes, and reviews with Food Service Director, all necessary steps in meal preparation
• Prepare all necessary menu items in accordance with established standards
• Determine quantity of all food needed in meal preparation
• Follow recipes
• Use proper food preparation and handling techniques
• Prepare substitute items to meet resident’s individual needs
• Serve meal using portions listed on menu
• Cover, date and label all leftovers and stores properly
• Insure that all cooking temp logs, temp when taking out of oven and holding temp, are up to date
• Ensure that all federal, state, department, and other necessary government agency requirements are met in the preparation of food
• Direct functions of one or more workers who assist in preparing and serving meals
• Discard expired food
• Compile and maintain records of food as assigned
• Take inventory of supplies and equipment as assigned
• Receive and store food supplies, using FIFO Method (First in First Out)
• Ensure all supplies and equipment are kept in a clean/sanitary condition
• Wash pots, pans, dishes, utensils, and other cooking equipment
• Wash floors, walls, and linoleum in kitchen, dining room, and food storage area
• Update Dietary Cards
• Assist in training new employees
• Use proper infection control techniques and protective equipment as needed
• Promote a culture of safety
• Manage dietary personnel in absence of Food Service Director
• Contribute to an environment that is respectful, team-oriented and responsive to the concerns of co-workers, patients and families
• Participate in quality improvement activities (QAPI) as requested
• Maintain confidentiality and protects sensitive Protected Health Information (HIPAA) at all times
• Stay and work beyond scheduled shift if needed to meet needs of patients

Qualifications:

Must be at least 18 years or older. Experience in a culinary environment, large volume food preparation and service is preferred.

Must have ServSafe certification or enroll and complete ServSafe within first 90 days of employment.

Knowledge and Skills:

• Demonstrates organizational and critical thinking skills
• Effective interpersonal and communication skills
• Ability to be patient while interacting with challenged or difficult residents
• Ability to work independently, problem solve and make decisions as necessary
• Ability to create a resident-centered environment
• Ability to react decisively and quickly in emergency situations
• Knowledge of policies and procedures and state and federal regulations

Required Responsibilities:

Successful demonstration of work standards, quality work product, productivity, and job knowledge are standard expectations for all company employees.

FullShift Staffing provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. 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.