Cook

Cook (Full Time)
Location: Chapman Manor at Lutz - 414 E Chapman Road, Lutz, FL 33549

Required Qualifications

v High school diploma


v One (1) year dietary/food service experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facility preferred (but not necessary).


Major Duties and Responsibilities

Reviews menus prior to food preparation and prepares the meals.


Works with the Dietitian/Director of Food Services as necessary and implements recommended changes as required. Performs other duties, as assigned.


Ensures that food procedures are followed in accordance with established policies.


Performs administrative requirements such as completing necessary forms, reports, etc. and submits to the Dietitian/Director of Food Services.


Assigned Tasks

v Assist in establishing food service production line, etc., to assure meals are prepared on time.


v Processes diet changes and new diets as received from Nursing Services.


v Prepares meals in accordance with planned menus.


v Prepares and serves meals that are appetizing and palatable in appearance.


v Assist in serving meals, as necessary, on a timely basis.


v Serves meals in accordance with standardized portion control procedures.


v Prepares food in accordance with standardized recipes, therapeutic diets and special diet orders.


v Ensures appropriate utensils and equipment are provided with the residents meal tray.


v Prepares bedtime snacks.


v Prepares and serves substitute foods to residents who refused foods served.


v Assists/directs daily cleaning duties in accordance to established policies and procedures.


v Assists in food preparation for special meals, parties, etc.


v Ensures that stock levels of staple/non-staple food, supplies, equipment are maintained at adequate levels.


Additional Tasks

v Treats all residents with dignity and respect. Promotes and protects all residents rights.


v Establishes a culture of compliance by adhering to all facility policies and procedures. Complies with standards of business conduct, and state/federal regulations and guidelines.


v Follows appropriate safety and hygiene measures at all times to protect residents and themselves.


v Maintains confidentiality of protected health information, including verbal, written, and electronic communications.


v Reports noncompliance with policies, procedures, regulations, or breaches in confidentiality to appropriate personnel. Reports any retaliation or discrimination to HR or compliance officer.


v Reports any allegations of abuse, neglect, misappropriation of property, exploitation, or mistreatment of residents to supervisor and/or administrator. Protects residents from abuse, and cooperates with all investigations.


v Reports any occupational exposures to blood, body fluids, infectious materials, and/or hazardous chemicals in accordance with facility policy.


v Participates in all life safety and emergency drills and trainings. Fulfills responsibilities as assigned during implementation or activation of the facilitys emergency plan.


v Reports work-related injuries and illnesses immediately to supervisor.


v Follows established infection control policies and procedures.


v As a condition of employment, completes all assigned training and skills competency.


v Maintains food storage areas in a clean and properly arranged manner at all times.


v Ensures the department, necessary equipment and supplies are clean and maintained in a safe manner.


v Assists in inventorying and storing in-coming food, supplies, etc., as necessary.


v Ensures food and supplies for the next meal are readily available.


v Recommends equipment and supply needs to the Director of Food Services.


Personal Skills and Traits Desired/ Physical Requirements/Working Conditions

v Ability to read, write, speak and understand the English language.


v Must be a supportive team member, contribute to and be an example of team work.


v Ability to make independent decisions when circumstances warrant such action.


v Ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.


v Must have patience, tact, and willingness to deal with difficult residents, family and staff.


v Must not pose a threat to the health and safety of other individuals in the workplace.


v Must be able to move intermittently throughout the workday.


v Meets general health requirements according to facility policy, including medical and physical exams and checking immunity status to various infectious diseases.


v Ability to work beyond normal working hours and on weekends and holidays when necessary.


v Ability to assist in evacuation of residents during emergency situations.


v Ability to bend, stoop, kneel, crouch, perform overhead lifting and perform other common physical movements as needed for the position.


v May be subject to falls, burns from equipment, and/or odors throughout the day; encounter reactions from dust, tobacco smoke, disinfectants, and other air contaminants.


v Subject to exposure to infectious waste, diseases and/or conditions which include AIDS, Coronavirus, Hepatitis B, and Tuberculosis.


v May be subject to hostile or emotional residents, family members, visitors or personnel.


v Must be able to cook a variety of foods in large quantities.


v Must be knowledgeable of food services practices and procedures.


v Must be able to taste and smell food to determine quality and palatability.


v Must be able to follow oral and written instructions.


v Must maintain the care and use of supplies, equipment, work areas, and perform regular inspections of food service areas for sanitation, order, safety, and proper performance of assigned duties.


v Must be able to move intermittently throughout the workday.


v Works in a ventilated, well-lit area. Atmosphere is warm for cooking.


v Subject to frequent interruptions.


v Communicates with medical and nursing staff, and other departments.


v Subject to call-back during emergency conditions.


v May be exposed to heat/cold temperatures in the kitchen/storage areas.