DIETARY COOK

Description

$500 Sign on BONUS

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 Director of Food Services, to assure that quality food service is provided at all times.

RESIDENT RIGHTS:

• Maintain the confidentiality of all resident care information including protected health information. Report known or suspected incidents of unauthorized disclosure of such information.
• Ensure that you treat all residents fairly, and with kindness, dignity, and respect
• Ensure that all nursing is provided in privacy
• Knock before entering the residents room
• Report all grievances and complaints made by the resident to the Nurse Supervisor/Licensed Practical Nurse
• Report all allegations of resident abuse and/or misappropriation of residents property immediately to the Nurse Supervisor
• Honor the residents refusal of treatments request. Report such requests to your supervisor
• Communicate respectfully and appropriately, respect culture differences among residents and staff

ESSENTIAL RESPONSIBILITIES AND DUTIES:

• Review Menus prior to preparation of food.
• Inspect special diet trays to assure that correct diet is served to resident.
• Coordinate food service with other departments as necessary
• Work with the facilitys dietitian as necessary and implement recommended changes as required.
• Ensure that all food procedures are followed in accordance with established policies.
• Ensure that menus are maintained and filed in accordance with established policies and procedures.
• Assist in establishing food service production line, etc., to assure that meals are prepared on time.
• Process diet changes and new diets as received from Nursing Services.
• Develop and maintain a good working rapport with inter-departmental personnel as well as with other departments within the facility to assure that food service can be properly maintained to meet the needs of the residents.
• Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department.
• Report occupational exposure to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food Services.
• Must attend all Staff Meetings per Employee Handbook.
• Prepare meals in accordance with planned menus
• Prepare and serve meals that are palatable and appetizing in appearance
• Serve food in accordance with established portion control procedures.
• Prepare therapeutic diets in accordance with planned menus.
• Prepare food in accordance with standardized recipes and special diet orders.
• Prepare and serve all snacks
• Be sure that appropriate equipment and utensils are provided with the residents meal tray.
• Review care plans to assure that current food information is consistent with foods served.
• Prepare and serve substitute food to residents who refuse food served.
• Prepare food in accordance with sanitary regulations as well as our established policies and procedures.
• Ensure that food and supplies for the next meal are readily available.
• Assist in inventorying and storing in-coming food, supplies, etc., as necessary.
• Recommend to the Director of Food Services the equipment and supply needs of the department.
• Make only authorized food substitutions
• Assist in food preparation for special meals, for parties, etc.

SAFETY AND SANITATION:

• Monitor your assigned personnel to ensure that they are following established safety regulations in the use of equipment and supplies.
• Ensure that established departmental policies and procedures, including dress codes, are followed by your assigned nursing personnel.
• Ensure that the adequate supply of personal protective equipment is on hand and are readily available to personnel who performs procedures that involve exposure to blood or body fluids.
• Ensure that your units resident care rooms, treatment areas, etc., are maintained in a clean, safe, and sanitary manner.
• Ensure that your assigned personnel follow established handwashing and hand hygiene technique in the administering of nursing care procedures.
• Ensure that all personnel wear and/or use safety equipment and supplies (i.e. back brace, mechanical lifts, proper lifting technique, etc.) when lifting or moving residents.
• Have the knowledge of what is in the MSDS binders, report missing/illegible labels and MSDSs to the safety officer or other designated person.

Qualifications

• Must possess, as a minimum, an 8th grade education.
• Must be able to cook a variety of food in large quantities
• Must be able to read, write, speak, and understand the English language
• 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 obtain a Food Safety Handlers card and keep it updated.
• Must know proper food handling policies and procedures.

• Must be able to read, write, speak, and understand the English language
• Must be a supportive team member, contribute to and be an example of teamwork and the team concept
• Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public
• Must be able to follow written and oral instructions
• Must not pose a threat to the health or safety of their individuals in the workplace
• Must be able to move intermittently throughout the workday
• Must be able to function independently and have flexibility, personal integrity, and the ability to work effectively with other
• Must be willing to perform tasks that may involve exposure to the blood and/or body fluids
• Must be willing to assist in the evacuation of residents during emergency situations
• 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 perform all additional tasks assigned to you by supervisor