COOK

Job Details Job Location: Modesto, CA 95350 Salary Range: $20.00 - $22.00 Hourly POSITION: The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with county, state and federal laws and regulations, as applicable, that meet daily nutritional and special dietary needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and at the proper time. Works with Dietary Services Supervisor to allocate resources in an efficient and economic manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life. Reporting This position is responsible to the Dietary Services Supervisor. FLSA Status Non-exempt Essential Job Functions Follow recipes and prepare foods that correspond to menu cycles and recipes prepared by the Dietitian. Cook or prepare palatable, attractive, nutritionally adequate meals in institutional quantities according to census and diet type, that are served at proper temperatures and proper times. Adjust food quantities according to resident need to prevent over/under production. Supervise kitchen staff who assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Frequently clean food service work areas during meal preparation and service, and between tasks. Use food supplies and equipment efficiently to prevent waste. Prepare and maintain a supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Participate in inventory ordering and receiving of stock/supplies. Inspect trays following meal service to monitor and record resident acceptance of menu items. Report findings to the Dietary Services Supervisor. Use food preparation equipment according to manufacturers’ instructions. Follow proper cleaning techniques and preventative maintenance schedules. Handle, store, dispose of food supplies and prepared food in accordance with department procedures and in compliance with county, state and federal laws and regulations. Follow facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Use personal protective equipment when indicated. Follow facility procedures for resident trays that require special handling. Inspect food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems. Correct problems and/or report to the Dietary Services Supervisor. Communicate with the Dietary Services Supervisor throughout the shift as needed to best meet the needs of residents. Assist Supervisor with preparations for county, state, and federal inspections. Attend survey training. Interact with state surveyors as instructed by Supervisor. Attend in-service education as assigned. Apply information to job tasks. Report injury to self or others to Supervisor immediately. Report any unsafe or hazardous conditions to your Supervisor or Administrator immediately. Maintain work areas in a neat and clean condition. Job Functions Demonstrate knowledge of, and respect for, the rights, dignity, and individuality of each resident in all interactions. Appreciate the importance of maintaining confidentiality of resident and facility information. Demonstrate honesty and integrity at all times in the care and use of resident and facility property. Must be neat and clean in appearance. Working knowledge of food handling, preparation and storage techniques that comply with county, state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants. Appreciation of the importance of food preparation in enhancing quality of life for residents. Carry out all duties in accordance with the facility mission and philosophy. Able to understand and follow written and verbal directions including menus, tray tickets, substitution lists and labels. Effective communication with staff members and residents through verbal and/or written means. Knowledge of emergency and disaster procedures, ability to locate nearest exit and respond to instruction. Sufficient mobility and strength to move freely through the building to assure resident safety at all times and to assist residents in danger emergencies. Respect for co-workers and compliance with facility policies on attendance, punctuality, and dress code. Arrive and begin work on time scheduled for all shifts, weekends and holidays. Compliance with safety policies including infection control procedures, universal precautions for blood borne pathogens, personal protective equipment and hazardous material handling. Demonstrate ability to prioritize tasks and complete duties within allotted time. Respond to change productively and handle additional tasks as assigned. Carry out essential functions with or without reasonable accommodation without posing significant risk of harm to self or others. Other duties as assigned. Physical Capacities Move intermittently throughout the workday. See and hear or use prosthetics to allow adequate function. Meet health requirements, including annual TB screening and physical examination. Stand for extended periods of time. Lift and carry up to 50 pounds. Continue bending, squatting, twisting, and reaching. Bend, squat, push, stoop, and pull. Coping with the mental and emotional stress of the position. Environmental Conditions The work is primarily indoor with normal to above normal temperatures, some noise, occasional fumes/odors, chemical exposure, and potential exposure to bloodborne pathogens. Stress Conditions This job cannot be performed without exposure to the stresses associated with an intimate, 24‑hour skilled care environment that delivers care and services primarily to disabled and cognitively impaired residents in an aging population. Examples of these stresses include (but are not limited to) emergency health or safety response, weekend and holiday duty, unusual or impaired behavior by residents, family reactions to having a loved one in a nursing home, death and dying, oversight of state surveyors, ombudsmen and federal officials, presence of consultants and attorneys, and variable involvement of medical staff. Qualifications / Requirements Education High School graduate or equivalent preferred. License ServSafe Certification preferred. Work Experience At least one year experience cooking in a commercial kitchen or health care dietary department preferred. Functional literacy and knowledge of basic concepts of nutrition and diet management for regular, modified and therapeutic diets. Language Skills Must be able to read, analyze, and interpret common scientific and technical information, and be easily understood through verbal communication in English. Mathematical Skills Must be able to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions and decimals. Ability to perform operations using units of weight and volume. Communication Skills Exceptional communication and customer service skills, empathetic. Ability to effectively communicate with patients, families, responsible parties, staff, and outside resources and agencies. #J-18808-Ljbffr