Job Abstract

JOB PURPOSE:

The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient 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.

KEY RESPONSIBILITIES:

1. Follows diet orders and NPO diet orders

2. Serves nourishments in accordance with procedural guidelines

3. Properly stores leftovers/ opened food

4. Follows procedures for serving partner meals

5. Offers menu substitutions and records them in accordance with procedural guidelines.

6. Complies with infection control policies in the work area

7. Delivers trays to patients/residents on halls and in dining area

8. Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/ tea as requested

9. Cleans all tables in the dining area after each meal

10. Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately

11. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc.

14. Removes garbage from kitchen areas and hoses out garbage containers

15. Scrapes dishes, washes dishes, pots and pans and stores properly

16. Records freezer and walk-in refrigerator temperatures in accordance with established procedures

17. Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink, etc.); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed

18. Maintains supply stock and properly stores items according to established procedures

19. Sets up tray line and performs tray line service

20. Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker

21. Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures

22. Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants.

23. Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times.

24. Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Continuously cleans food service work areas as food preparation and service is done. Uses food supplies and equipment in an efficient and economic manner to prevent waste.

25. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager.

26. Uses food preparation equipment according to manufacturer’s instructions. Follows proper cleaning techniques and preventative maintenance schedules. Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations.

KNOWLEDGE, SKILLS, ABILITIES:

• Participate in center/agency surveys (Licensure / JCAHO) and any subsequently required reports.

• Attend and participate in continuing educational programs to keep abreast of changes in your field as well as to maintain current license/certification, as required.

• Attend and participate in mandatory in-services.

• Honor patients/residents’ rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints.

• Comply with corporate compliance program.

• Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary.

• Follow established safety regulations, to include fire protection & prevention, smoking regulations, infection control, etc.

• Follow established safety procedures when performing tasks and/or working with equipment.

• Perform other related duties as necessary and as directed by supervisor

• Demonstrates knowledge of and respect for the rights, dignity and individuality of each resident in all interactions.

• Demonstrates honesty and integrity at all times in the care and use of resident and facility property.

• Follows standardized recopies

• Knowledge of emergency and disaster procedures of facility. Able to locate nearest exit, to understand and respond to written or oral instruction in case of emergency. Able to arrive and to begin work on time and to report for duty as scheduled on all shifts, weekends and holidays

• Working knowledge and ability to comply with facility policies and procedures for workplace safety including infection control procedures, application of universal precautions for blood borne pathogens, use of personal protective equipment and handling of hazardous materials

• Follow facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Uses personal protective equipment when indicated. Follows facility procedures for resident trays that require special handling. Inspects food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems.

• Corrects problem and/or reports problems promptly to Dietary Manager. Communicates with Dietary Manager throughout shift as needed to best meet needs of residents. Assists Department Head with preparation for state inspections. Attends survey training. Interacts with state surveyors as instructed by supervisor. Reports injury to self or other to supervisor immediately.

MINIMUM EDUCATION REQUIRED:

Sufficient education to demonstrate functional literacy

MINIMUM EXPERIENCE REQUIRED:

A minimum of one (1) year institutional food service experience as a cook.

ADDITIONAL QUALIFICATIONS: (Preferred qualifications)

Experience in long term care food production is preferred.

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As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status.