Cook

JOB SUMMARY: The primary purpose of your job position is to prepare food and to assure the quality of nutritional services provided on a daily basis, safeguard the health, safety and welfare of ali residents and staff of the facility, m assure the dietary department is maintained in a clean, safe, and sanitary manner, in accordance with the facility's established policies and procedures and applicable laws and regulations, and the directions of your supervisors, who include the Food Service Supervisor, Assistant Food Service Supervisor, Administrator, Medica) Director and other members of the facility's management to whom such persons report, in arder to assure the highest degree of nutritional care far the facility 's residents is maintained at ali times. As Cook, you are delegated the authorit)•, responsibility, and accountability necessary for carrying out your assigned duties.

QUALIFICATIONS:

l. Must possess, as a mínimum, a lOth grade education.

2. One (1) year dietary experience in a health care facility or other institution is preferred, but is not required.

JOB REQUIREMENTS:

MAIN DUTIES:

A. Support the facility's philosophy of care and strive to achieve its goals and objectives and follow dietary department policies and procedures .

B. Prepare food that is palatable and appetizing in appearance by cooking, baki ng, roasting, frying, cutting, chopping, slicing, mincing, etc.

C. Prepare foods in accordance with the following dietary requirements as necessary:

a) general

b) 4 gm sodium

c) diabetic and calorie controlled

d) high protein

e) low cholesterol

f) low fat

g) bland

h) mechanical soft

i) soft

j) puree

k) renal

l) liquid

D. Assure that food preparation meets the daily meal schedules.

E. Follow standardized recipes in food prepani.tion to ensure quality of foods prepared .

F. Prepare the correct amount of foods as designated by the Food Service Supervisor.

G. Set up sample plates demonst.rating correct serving portions.

H. Serve food on the tray line and to the staff as assigned by the FSS.

l. Control food and labor costs without compromising the high standard of food service quality.

J. Promptly refrigerate all leftover foods and label and date them.

K. Assist in receiving and checking-in deliveries of foods and supplies.

L. Discard waste/trash into proper contai ners in accordance with establi shed sanitation procedures and reline trash receptacle with :Jlastic liner.

M. Assure that work/assignment areas are clean and free of hazardous conditions, i.e. spills, excess carts, etc. and that equipment, tools, supplies, etc. are properly stored while working, as well as befare leaving such areas fer breaks, meal times, and end of the work day.

N. Assure that established infection control and standard precaution practices are maintained when performing food preparation procedures.

O. Follow established safety precautions when performing tasks and when using equipment and supplies.

P. Assure that equipment is cleaned and prepared for the next shift.

Q. Report ali equipment malfunctions and breakdowns to the supervisor as soon as possible and keep the supervisor informed of supply needs and equipment needing replacement.

R. Assure that work/cleaning schedules are followed.

S. Report ali hazardous conditions or equipment to the Food Service Supervisor.

T. Report ali accidents/i ncidents to the Food Service Supervisor.

U. Maintain the confidentiality of resident information and honor his/her personal and property rights.

V. Attend dietary department meetings as directed.

W. Attend and participate in in-service educational classes and on-the-job training programs as scheduled or as directed.

X. Turn in Days Off and payroll special request forms, supply sheets, and annual medica! examinations in a timely fashion.

Y. Follow established fire, disaster, and evacuation policies and procedures.

Z. Report and be accountable to the FSS or bis/her assistant.

AA. Perform other related duties as assigned by the Food Service Supervisor and the Administrator.