AM Cook

About the role

Ridgeview Towers of Tecumseh, Nebraska is an Assisted Living facility offering a home-like atmosphere with compassionate care. We are currently looking for an AM Cook to join our team.

Responsibilities

• Review menus prior to preparation of food.
• Interpret department policies and procedures to personnel, residents, visitors, family members, etc., as necessary.
• Assist in planning regular and special diet menus as prescribed by the attending physician.
• Ensure that all dietary procedures are followed in accordance with established policies.
• Assume the authority, responsibility, and accountability of Head Cook.
• Ensure that menus are maintained and filed in accordance with established policies and procedures.
• Implement recommendations from the Infection Control and Safety Committees as directed/necessary.
• Attend department and staff meetings as directed or called.
• Meet with dietary personnel, as necessary, to assist in identifying and correcting problem areas, and/or the improvement of services.
• 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.
• Ensure that department personnel, residents, visitors, etc., follow established dietary policies and procedures at all times.
• Create and maintain an atmosphere of warmth, personal interest and positive emphasis as well as a calm environment throughout the department.
• Delegate authority, responsibility, and accountability to other responsible department personnel.
• Assist in establishing food service production lines etc., to assure that meals are prepared on time.
• Report absenteeism and tardiness to the Director.
• Report complaints and grievances to the Director.
• Report all occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food Services.
• Participate in programs designed for in-service education, on-the-job training and orientation classes for newly assigned department personnel (includes maintaining appropriate record keeping requirements of when classes were held, subject, attendance, etc., as necessary).
• Participate in and assist in departmental studies and projects as assigned or that may become necessary.
• Attend and participate in annual HazCom, bloodborne pathogens, and TB in-service training programs.
• Prepare meals in accordance with planned menus.
• Prepare and serve meals that are palatable and appetizing in appearance.
• Assist 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.
• Ensure 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.
• Prepare food in accordance with sanitary regulations, as well as with our established policies and procedures.
• Assist in maintaining the Dietary Department in a safe and sanitary manner.
• Ensure that safety regulations and precautions are followed at all times by all personnel.
• 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.
• Coordinate 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.
• Ensure that dietary personnel wear protective clothing/devices when performing tasks that involve the handling of infectious waste and/or blood/body fluids.