AM Cook

Duties

• Administrative Functions
• Committee Functions
• Personnel Functions
• Others as deemed necessary and appropriate, or as may be directed.

Staff Development

• In-service education
• On-the-job training
• Orientation classes
• Departmental studies and projects
• HazCom, bloodborne pathogens, and TB in-service training programs

Dietary Service

• Prepare meals in accordance with planned menus
• Serve meals that are palatable and appetizing in appearance
• Auxiliary in serving meals as necessary, and on a timely basis
• Serve food in accordance with established portion control procedures
• Prepare food for therapeutic diets in accordance with planned menus
• Prepare food in accordance with standardized recipes and special diet orders
• Inspect special diet trays to assure that the correct diet is being served
• Prepare and serve residents nutritional bedtime snacks
• Be sure that appropriate equipment and utensils are provided with the resident's meal tray
• Review care plans as necessary to assure that the resident's dietary needs are being met
• Prepare and serve substitute food to residents who refuse foods served

Safety and Sanitation

• Prepare food in accordance with sanitary regulations, as well as with our established policies and procedures
• Maintain the Dietary Department in a safe and sanitary manner
• Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks
• Assist/direct daily or scheduled cleaning duties in accordance with established policies and procedures
• Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained
• Report all accidents/incidents as established by department policies
• Fill out and file reports as directed
• Ensure that food storage areas are clean and properly arranged at all times
• Cookordination routine/terminal isolation procedures with Nursing Services
• Report all hazardous conditions or equipment to your supervisor
• Report missing/illegible labels and/or MSDSs to the Director of Food Service
• Ensure that fire protection and prevention programs are maintained by department personnel in accordance with our fire safety policies and procedures
• Ensure that refuse is disposed of daily and in accordance with our established sanitation procedures
• Be sure that dietary personnel wear protective clothing/devices when performing tasks that involve the handling of infectious waste and/or blood/body fluids
• Other(s) that may become necessary/appropriate to assure that our facility is maintained in a clean, safe and comfortable manner