Dietary Cook

Cook The primary purpose of your job position is to prepare food in accordance with current applicable federal, state, and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Head Cook and/or Director of Food Services, to assure that quality food service is provided at all times. SPECIFIC REQUIREMENTS: Must be able to cook a variety of foods in large quantities. Must be able to read, write, speak, and understand the English language. Must possess the ability to make independent decisions when circumstances warrant such action. Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public. Must be knowledgeable of food procedures. Must possess leadership ability and willingness to work harmoniously with other personnel. Must be able to follow oral and written instructions. Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties. Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning. Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food practices. Must not pose a direct threat to the health or safety of other individuals in the workplace. WORKING CONDITIONS: Works in well-lighted/ventilated areas. Atmosphere is warm for cooking. Moves intermittently during working hours. Is subject to frequent interruptions. Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances. Communicates with the medical staff, nursing staff, and other department supervisors. Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary. Is subject to call back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.). Attends and participates in continuing educational programs. Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as reactions from dust, disinfectants, tobacco smoke, and other air contaminants. Is subject to sudden temperature changes when entering refrigerator. Maintains a liaison with other department directors to adequately plan for food services/activities. PERFORMANCE EVALUATION CRITERIA: Assists in establishing food service production line, etc., to assure that meals are prepared on time. Prepares meals in accordance with planned menus. Prepares and serve meals that are palatable and appetizing in appearance. Serves food in accordance with established portion control procedures. Prepares food for therapeutic diets in accordance with planned menus. Ensures that appropriate equipment and utensils are provided with the resident’s meal tray. Assists in maintaining food storage areas in a clean and properly arranged manner at all times. Records food temperatures as required. Ensures that food and supplies for the next meal are readily available. Assists in inventory and the storing of in-coming food, supplies, etc., as necessary. EDUCATION & EXPERIENCE: One (1) year food experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facility preferred. Must possess, as a minimum, an 8th grade education. PHYSICAL AND SENSORY REQUIREMENTS (WITH OR WITHOUT THE AID OF MECHANICAL DEVICES): 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 mental and emotional stress of the position. Must possess sight/hearing senses, or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met. Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies. Must meet the general health requirements set forth by the policies of this facility, which include a medical and physical examination. Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and, at times, hostile people within the facility. Must be able to push, pull, move, and/or lift a minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 50 feet. Must be able to taste and smell food to determine quality and palatability. May be necessary to assist in the evacuation of residents during emergency situations. #J-18808-Ljbffr