Cook

Position Summary

The cook prepares and serves food including texture modified and therapeutic diets according to the facility menu. Prepares food in accordance with current applicable federal, state, and local standards, guidelines and regulations, in line with out established policies and procedures, and, as may be directed by the Dietary Supervisor, to ensure that quality food service is provided at all times. The Cook assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed. The Cook must be detailed-oriented, well-groomed, act professionally and must be a team player who works well with others. The Cook must assist dietary aides as necessary.

Essential Duties and Responsibilities

• Pre-preparation
  • Review menus prior to preparation of food
  • Process diet changes and new diets as received from Nursing Services, in the absence of the Dietary Manager
  • Coordinate food service with other departments as necessary
  • Provide input into development/revision of master menus and modified diet menus
  • Performs other duties as assigned by the Cook or Dietary Supervisor

• Food Preparation/Delivery
  • Prepares food for meals, including modified textures for restricted and therapeutic diets
  • Supervises dietary aides in the preparation and serving of foods and beverages
  • Follows instructions of the Dietary Manager in the preparation of meals and maintains meal schedules
  • Prepares food by methods that conserve nutritive value and flavor. Insures foods are palatable, attractive and in the proper form to meet the individual needs of the residents
  • Prepare and serve meals that are palatable and appetizing in appearance. Prepares snacks and nourishments according to resident food preferences and physicians’ orders
  • Prepare and serve substitute foods to residents who refuse foods served
  • Assures that all food items are handled properly to insure safety and sanitation standards according to State and Federal regulations. Properly stores, covers and refrigerates necessary items. Insures that foods are cooks to the appropriate temperatures according to the FDA Food Code, latest edition.
  • Practices and supervises infection control policies
  • Performs all other duties as assigned by the Dietary Supervisor
  • Make only authorized food substitutions
  • Plates appropriate foods to resident meal trays
  • Inspect special diet trays to ensure that the correct diet is served to the resident
  • On occasion, transports and serves trays at meal delivery
  • Adhere to menus and portion control standards, including those for special diets when preparing and serving meals
  • Record food and temperature prior to the start of each meal
  • Review tray card to assure that current food information is consistent with foods served
  • Performs other duties as assigned by the Cook or Dietary Supervisor

• Post-preparation
  • Follows posted cleaning schedules utilizing proper sanitation and cleaning methods
  • Cleans food preparation area and utensils after use and after meal service. Is responsible for washing dishes after food service, as well as cleaning the kitchen to keep it sanitary and up to health standards. If employed in a facility with a common dining room, the dietary aide may be required to help clear and wipe down tables after service. Assists dietary aides as necessary
  • Perform administrative requirements such as completing necessary forms, reports, and temperature records; submit to Dietary Supervisor
  • Performs other duties as assigned by the Dietary Supervisor

• Customer Service
  • Interacts appropriately with residents, client, other personnel and the public
  • Responds to customer preferences and industry trends to plan meals; insuring food is prepared by methods that conserve nutritive value, is palatable and attractive to residents, and of a quality that is acceptable to and meets the needs of residents
  • Performs other duties as assigned by the Dietary supervisor

• Other
  • Maintain knowledge of current nutritional practice regarding therapeutic diets
  • Attends in-service education and staff meetings as required
  • Practices safety, infection control, and emergency procedures according to facility policies
  • Remains courteous, considerate and cooperative when communicating with all facility personnel, residents and family members
  • Develop and maintain a good working rapport with inter-department personnel as well as with other departments within the facility to ensure that food service can be properly maintained to meet the needs of the residents
  • Performs other duties as assigned by the Dietary Supervisor

Qualifications

• A high school diploma or equivalent is required. Specialized training in foodservice is required. Must successfully complete an approved sanitation and safety course
• Ability to read, speak and understand English , follow directions and complete tasks
• Ability to follow time schedules for meal preparation and serving
• Maintains a neat, clean, well-groomed appearance
• Dependable, with experience working in facilities utilizing quantity food production methods
• Must provide a criminal background check

Knowledge, Skills & Abilities

Degree level*/Area: High School Diploma or equivalent is required. Ability successfully complete training that provides the required knowledge, skills and abilities.

Certificates: None

Licenses: None

• General knowledge and understanding of nutrition
• Ability to read and accurately apply requirements of recipe and equipment instructions
• Ability to maintain records and complete reports as required
• Written and oral communication skills
• Knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures
• Ability to interact positively with residents, client and other personnel and the public

Computer software ( please specify ): ability to become proficient in using computer and computer software, as needed, including but not limited to: E-mail, Mealtracker, work processing programs including Microsoft Word, spreadsheet software - Excel

Machine operation ( please specify ) Special training: please refer to dietary manual

Copier, fax, calculator, computer & o ther office equipment; all standard Kitchen equipment from industrial ovens to utensils

Other : ( please specify ): Scientific training ( please specify )

Knowledge of departments a nd functions; must be fluent in English r eading, writing, and speaking

• Must possess basic math skills
• Good communication and interpersonal skills
• Good client/customer service and organizational skills
• Ability to prioritize multiple tasks
• Ability to work effectively with a team
• Ability to work independently as needed to support the group effort
• Ability to exercise independent judgement

Mental Demands and Other

Mental demands and other factors important to successful performance of job tasks? (Mental demands are not only learned mental skills, but also conditions that call for mental discipline) ( check all that apply )

_ x _ Reading _ x _ Verbal communications skills _ x _ Written communication skills

_ x _ Detailed work _ x _ Stress – people, deadlines _ x _ Customer/employee contact

_ x _ Confidentiality _ x _ Multiple concurrent tasks _ x _ Frequent interruptions

_ x _ Problem solving ___ Bilingual _ x _ Interpersonal skills

_ x _ Analytical ability _ x _ Dexterity _ x _ Time Management skills

_ x _ Other: Social perceptiveness; leadership and organizational skills

Working Environment

The work is performed in a well-lit and well-ventilated facility on varying shifts with a wide variety of people with differing functions, personalities and abilities. The noise level is usually moderately quiet, except for when operating equipment. Exposed to physical and emotional disabilities of the aged, which may include combative residents. Exposed to odors. Must be on constant alert for possible injuries to patients. Must be able to work around food and/or cleaning products. Exposures to infectious diseases are possible. Employees who are immune-suppressed should be aware of the potential hazards.

Physical Specifications

Job Demand

Check If apply

Percent of time

Other Job Information

Frequent – Occasional – Rarely, to perform…

Standing/Walking

X

98%

All the time, except on breaks

Sitting

X

2%

Lifting

X

15%

Frequently – to transport food – max wt. of 20lbs

Carrying

X

10%

Frequently – to transport food – max wt. of 20lbs

Pushing

X

10%

To push food truck – max wt. of 50lbs

Pulling

X

10%

To push food truck – max wt. of 50lbs

Climbing

X

2%

Balancing

X

3%

While delivering trays, etc.

Stooping

X

2%

Kneeling

X

1%

Crouching

X

2%

Crawling

X

Reaching

X

10%

Handling

X

20%

Twisting

X

15%

Exposure Specifications

Job Demand

Check if apply

Job Demand

Check if apply

Organic solvents

Noise

Dangerous, moving machinery

X

Solitary Work

Toxic conditions

Work at rapid pace

X at times

Poor ventilation

X

OTHER: during meal time it is noisy

Temperature Variance

From _20_ to _90_ degrees Fahrenheit

X

Audio/Visual

Job Demand

Check if apply

Job Demand

Check if apply

Sight

X

Color Vision

X

Near Vision

X

Far Vision

X

Depth Perception

X

Peripheral Vision

X

Speaking

X

Hearing

X

Ability to adjust focus

X

Other:

Issue

Check if apply

Describe

Access to CONFIDENTIAL information

X

Access/handle Company funds

X

Ability to communicate fluently in English

X

To communicate w/ residents, coworkers, client, read SDS, etc.

DISCLAIMER: This job description is not an employment agreement or contract. The above information indicates the general nature and level of work performed by employees within this classification. It is not a comprehensive inventory of duties and/or responsibilities. Management has the exclusive right to alter the shift or scope of work within the framework of this job description at any time without prior notice.