Cook

JOB DESCRIPTION
Cook

DEPARTMENT: Dietary

POSITION:
The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with county, state and federal laws and regulations, as applicable, that meet daily nutritional and special dietary needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and at the proper time. Works with Dietary Services Supervisor to allocate resources in an efficient and economic manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life.

REPORTING:
This position is responsible to the Dietary Services Supervisor.

FLSA STATUS: Non-exempt

QUALIFICATIONS/REQUIREMENTS:
Education: High School graduate or equivalent preferred

License: ServSafe Certification, preferred

Work Experience: At least one year experience cooking in a commercial kitchen or health care dietary department preferred. Functional literacy and knowledge of basic concepts of nutrition and diet management for regular, modified and therapeutic diets.
*
_Language Skills: *§ Must be able to read, analyze, and interpret common scientific and technical information, and to be easily understood through verbal communication in the English language.
Mathematical Skills: *_

§ Must be able to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

§ Ability to perform these operations using units of weight measurement, and volume.

Communication Skills:

§ Must have exceptional communication and customer service skills, and be empathetic.
§ Ability to effectively communicate with patients, families, responsible parties, staff and outside resources and agencies.

ESSENTIAL JOB FUNCTIONS:

§ Follow recipes and prepares foods that correspond to menu cycles and recipes prepared by Dietitian

§ Cook or prepare palatable, attractive, nutritionally adequate meals in institutional quantities according to census and diet type, that are served at proper temperatures and at proper times. Cook will adjust food quantities according to need by residents to prevent over/under production of food.

§ Supervise kitchen staff who assist with food preparation, assembling trays, cleaning and storage of supplies and equipment

§ Frequently clean food service work areas as food preparation and service is done, and between tasks

§ Use food supplies and equipment in an efficient and economic manner to prevent waste

§ Prepare and maintain supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences

Revision Date: 09/01/16 1

§ Participate in inventory ordering and receiving of stock/supplies

§ Inspect trays following meal service to monitor and record resident acceptance of menu items. Report findings to
Dietary Services Supervisor

§ Use food preparation equipment according to manufacturer's instructions. Follow proper cleaning techniques and preventative maintenance schedules

§ Handle, store, dispose of food supplies and prepared food in accordance with department procedures and in compliance with county, state and federal laws and regulations, as applicable

§ Follow facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Use personal protective equipment when indicated. Follow facility procedures for resident trays that require special handling

§ Inspect food service work areas for evidence of rodents or pests, safety or fie hazards, housekeeping and maintenance problems. Correct problems and/or report problems promptly to Dietary Services Supervisor

§ Communicate with Dietary Services Supervisor throughout shift as needed to best meet needs of residents

§ Assist Supervisor with preparations for county, state, and federal inspections. Attend survey training. Interact with state surveyors as instructed by Supervisor

§ Attend in-service education as assigned. Apply information to job tasks

§ Report injury to self or others to Supervisor, immediately

§ Report any unsafe/hazardous conditions to your Supervisor or Administrator immediately

§ Maintain work areas in a neat and clean condition

JOB FUNCTIONS:

§ Demonstrate knowledge of, and respect for, the rights, dignity and individuality of each resident in all interactions

§ Appreciate the importance of maintaining confidentiality of resident and facility information

§ Demonstrate honesty and integrity at all times in the care and use of resident and facility property

§ Must be neat and clean in appearance

§ Working knowledge of food handling, preparation and storage techniques that comply with county, state and federal laws and regulations, as applicable. Ability to apply regulations to work situations of cook and to supervision of staff assistants

§ Appreciation of the importance of food preparation in enhancing quality of life for residents

§ Carry out all duties in accordance with the facility mission and philosophy

§ Able to understand and to follow written and verbal directions including menus, tray tickets, substitution lists and labels. Able effectively to communicate with staff members and residents through verbal and/or written means

§ Knowledge of emergency and disaster procedures of facility. Able to locate nearest exit, to understand and respond to written or oral instruction in case of emergency

§ Sufficient mobility, and strength to move freely through the building, to assure resident safety at all times and to assist,