The primary purpose of your job position is to prepare food in accordance with current federal, state and local standards, guidelines, and regulations, with our established policies and procedures, and as may be directed by the Dietary Manager, to assure that quality food service is provided at all times.
DELEGATION OF AUTHORITY
As Cook, you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties.
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 if the work is similar, related, or is a logical assignment to the position.
RISK EXPOSURE CATEGORIES:
1 = Tasks may involve exposure to blood/body fluids.
2 = Tasks do not involve contact with blood/body fluids but could result in performing a Category 1 task.
3 = Tasks do not involve any risk of exposure to blood/body fluids.
- Review menus prior to preparation of food and follow recipes during food preparation. 3
- Inspect special diet trays to assure they are correct. 3
- Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Dietary Manager. 3
- Coordinate dietary service with other departments as necessary. 3
- Work with the facility's dietitian as necessary and implement recommended changes as required. 3
- Assure that all dietary procedures are followed in accordance with established policies. 3
- Assist in standardizing the methods in which work will be accomplished.3
- Assume the authority, responsibility, and accountability of Cook. 3
- Assure that menus are maintained and filed in accordance with established policies and procedures. 3
- Assist in establishing food service production line, etc., to assure that meals are prepared on time. 3
- Process and follow diet changes and new diets as received from Nursing Services. 3
- Others as deemed necessary and appropriate, or as may be directed. 3
Develop and maintain a good working rapport with inter-department 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. 3 Create and maintain an atmosphere of warmth, personal interest, and positive environment throughout the department. 3 Attend and participate in workshops, seminars, etc., as directed. 3
Prepare meals in accordance with planned menus. 3 Serve meals that are palatable and appetizing in appearances. 3 Serve food in accordance with established portion control procedures. 3 Prepare food for therapeutic diets in accordance with planned menus. 3 Prepare food in accordance with standardized recipes and special diet orders.3
SAFETY AND SANITATION:
- Prepare food in accordance with sanitary regulations. 3
- Assure that safety regulations are followed at all times by all personnel. 3
- Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks. 3
- Assist/direct daily or scheduled cleaning duties in accordance with established policies and procedures. 3
- Assure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained. 3
- Report all hazardous conditions/equipment to the Director of Food Services immediately. 3
- Report all accidents/incidents as established by department policies. Fill out and file reports as directed. 3
- Assist in maintaining food storage areas in a clean and properly arranged manner at all times. 3
- Dispose of food and waste in accordance with established policies. 3
- Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids. 3
- Advise the Director of Nursing or Charge Nurse of any resident-oriented safety concerns (i.e. swallowing difficulties) in a timely manner. 3
EQUIPMENT AND SUPPLY FUNCTIONS:
Assure that food and supplies for the next meal are readily available.3 Assist in inventorying, dating, and storing in-coming food, supplies, etc. as necessary. 3 Recommend to the Dietary Manager the equipment and supply needs of the department. 3 Ensure that all opened food in refrigerator and freezer is covered and labeled with date and time. 3
Maintain confidentiality of all resident information. 3 Assist in serving meals as necessary and on a timely basis. 3 Make only authorized food substitutions. 3 Assist in food preparation for special meals for parties, etc. 3
- Works in well-lighted/ventilated areas. Atmosphere is warm for cooking.
- 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 and circumstances.
- Is subject to emotionally upset residents, family members, etc.
- Communicates with the medical staff, nursing staff, and other department supervisors. Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.
- Attends and participates in continuing educational programs.
- Is subject to falls, bums from equipment, odors, etc., throughout the workday.
- Is subject to sudden temperature changes when entering refrigerator.
- May be exposed to heat/cold temperatures in kitchen/storage area.
- May be exposed to infectious waste, diseases, conditions, etc. including the AIDS and hepatitis B viruses.
- Maintains a liaison with other department supervisors to adequately plan for dietary services/activities.
One (1) year dietary experience in a hospital, skilled nursing care facility, or other related medical facility preferred (but not necessary).
Must be able to:
- Cook a variety of foods in large quantities;
- Read, write, speak, and understand the English language;
- Possess the ability to make independent decisions when circumstances warrant such action;
- Possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public;
- Be knowledgeable of dietary practices and procedures, as well as related laws, regulations and pertaining to hospital and nursing home operation;
- Possess leadership ability and willingness to work harmoniously with and to supervise professional and non-professional personnel;
- Follow oral and written instructions;
- 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;
- Have patience, tact, a cheerful disposition, and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning;
- Possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices;
PHYSICAL AND SENSORY REQUIREMENTS (With Or Without the Aid of Mechanical Devices)
Must be able to:
- Move intermittently throughout the work day;
- Speak and write the English language in an understandable manner;
- Cope with the mental and emotional stress of the position;
- Possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met;
- Function independently and have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies;
- Be in good general health and demonstrate emotional stability;
- Relate to and work with ill, disabled, emotionally upset, and, at times, hostile people within the facility;
- May be required to lift, push, pull, and move equipment, supplies, etc., in excess of fifty (50) pounds;
- Taste and smell food to determine the quality and palatability;
- Assist in the evacuation of residents.
Tasks assigned to this position do not involve exposure to blood or body fluids.