Cook

COOK POSITION INCLUDES :

The primary purpose of the 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 Food Service Director (FSD) and / or Dietician to assure that quality food service is provided at all times.

SCOPE OF RESPONSIBILITY

As Cook, you are responsible and accountable to carry out your assigned duties and report directly to the Food Service Director and Dietician

JOB FUNCTION

Every effort has been made to keep your job description as complete as possible. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position. The position includes any other duties deemed appropriate and assigned by the Administrator.

WORKING CONDITIONS

Works in well-lighted / ventilated areas and throughout the facility. Sits, stands, bends, lifts, and moves intermittently during working hours. Is subject to frequent interruptions. Is involved with residents, personnel, visitors, government agencies / personnel, etc., under all conditions / circumstances. Is subject to hostile and emotionally upset residents, family members, etc. Communicates with the medical staff, nursing staff and other department supervisors. Works weekends and holidays when necessary. Attends and participates in continuing educational programs as mandated by company. Acts as a liaison with other department supervisors to adequately plan for dining services activities.

EXPERIENCE

One (1) year dietary experience in a hospital, skilled nursing care facility or other related medical facility preferred, but not necessary.

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 dining service procedures as well as related laws, regulations and guidelines pertaining to hospital and nursing home operations. Must possess a willingness to work harmoniously with and supervise professional and non-professional personnel. 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.

MAJOR DUTIES AND RESPONSIBILITIES

Follow therapeutic diets ordered by the physician. Ensure the proper serving temperature of food. Maintain visual appeal of the food. Monitor daily nourishments, follow standardized recipes. Assure proper portion control. Adhere to sanitation and storage policy and procedure. Demonstrate correct safety techniques. Respect and take care of the facility equipment and is not wasteful of supplies. Contributes to and promote positive resident and family relations. Follows facility policies and procedures. Is knowledgeable in and ensures staff comply with privacy practices to protect residents’ health information. Continue growth and expand job knowledge. Demonstrate leadership skills. Maximize the potential of each employee supervised.