Cook

Location: Wilkes-Barre, PA | Department: Dietary Services | FLSA Status: Non-Exempt | Reports To: Dietary Manager | Shifts: Full-time

Purpose of the Role

The primary purpose of this position is to prepare food in accordance with current applicable federal, state, and local standards, guidelines, and regulations, established policies and procedures, and as directed by the Head Cook and/or Director of Food Services, to assure that quality food service is provided at all times.

Responsibilities

• Review menus prior to preparation of food.
• Inspect special diet trays to assure that the correct diet is served to the resident in accordance with diet order and correct portion size.
• Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Director of Food Services.
• Coordinate dietary service with other departments as necessary.
• Work with the facility's dietitian as necessary and implement recommended changes as required.
• Assure that dietary substitutions are made in accordance with facility dietitian recommendations.
• Ensure that all dietary procedures are followed in accordance with established policies.
• Assist in standardizing the methods in which work will be accomplished.
• Assume the authority, responsibility, and accountability of Cook.
• Ensure that menus are maintained and filed in accordance with established policies and procedures.
• Assist in establishing food service production line to assure that meals are prepared on time.
• Process diet changes and new diets as received from Nursing Services.
• Develop and maintain a good working rapport with inter-department personnel as well as other departments within the facility.
• Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department.
• Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food Services.
• Participate and assist in departmental studies and projects as assigned.
• Attend and participate in workshops, seminars, and in-service training programs (e.g., HazCom, bloodborne pathogens, TB).
• Prepare meals in accordance with planned menus and standardized recipes.
• Prepare and serve meals that are palatable and appetizing in appearance.
• Prepare and serve meals in accordance with required food temperature at point of service.
• Serve food in accordance with established portion control procedures.
• Prepare food for therapeutic diets in accordance with planned menus and physician orders.
• Prepare and serve bedtime snacks.
• Ensure that appropriate equipment and utensils are provided with the resident's meal tray.
• Review care plans to assure that current dietary information is consistent with foods served.
• Prepare and serve substitute foods to residents who refuse foods served.
• Prepare food in accordance with sanitary regulations as well as established policies and procedures.
• Ensure that safety regulations and precautions are followed at all times by all personnel.
• Follow established Infection Control and Universal Precautions policies and procedures.
• 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 maintaining necessary equipment and supplies.
• Report all hazardous conditions/equipment to the Director of Food Services immediately.
• Report all accidents/incidents as established by department policies.
• Assist in maintaining food storage areas in a clean and properly arranged manner at all times.
• Assure that all food is stored at the proper temperature (dry storage, refrigerator, and freezer).
• Assure that temperature logs are maintained for all refrigerated and frozen food areas each shift.
• Dispose of food and waste in accordance with established policies.
• Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids.
• Report missing/illegible labels or MSDSs to the Director of Food Services.
• Ensure that food and supplies for the next meal are readily available.
• Assist in inventorying and storing in-coming food, supplies, etc., as necessary.
• Recommend to the Director of Food Services the equipment and supply needs of the department.
• Maintain confidentiality of all pertinent resident care information.
• Knock before entering a resident's room.
• Review complaints and grievances and make necessary oral/written reports to the Director of Food Services.
• Assist in serving meals as necessary and on a timely basis.
• Make only authorized food substitutions.
• Assist in food preparation for special meals, parties, etc.

Requirements

• Must possess, as a minimum, a high school education.
• Must be at least 18 years old.
• One (1) year dietary experience in a hospital, skilled nursing care facility, or other related medical facility preferred (but not necessary).
• Must have a sanitation certificate (e.g., SafeServ).
• Must be able to cook a variety of foods in large quantities.
• Must be able to read, write, speak, and understand the English language.
• Must possess the ability to make independent decisions when circumstances warrant such action.
• Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public.
• Must be knowledgeable of dietary procedures.
• Must possess leadership ability and willingness to work harmoniously with other personnel.
• Must be able to follow oral and written instructions.
• Must maintain the care and use of supplies, equipment, and the appearance of work areas.
• Must have patience, tact, cheerful disposition, and enthusiasm, as well as be willing to handle residents based on their maturity level.
• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices.
• Must not pose a direct threat to the health or safety of other individuals in the workplace.

Physical and Sensory Requirements

• Must be able to move intermittently throughout the work day.
• Must be able to speak and write the English language in an understandable manner.
• Must be able to cope with the mental and emotional stress of the position.
• Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately.
• Must function independently, have flexibility, personal integrity, and the ability to work effectively with residents, personnel, and support agencies.
• Must meet the general health requirements set forth by the policies of this facility, including a medical and physical examination.
• Must be able and willing to wear required hair coverings on head and/or beard as applicable.
• Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times hostile people within the facility.
• Must be able to push, pull, move, and/or lift a minimum of twenty-five pounds.
• Must be able to taste and smell food to determine quality and palatability.
• May be necessary to assist in the evacuation of residents during emergency situations.

Working Conditions

• Works in well-lighted/ventilated areas; atmosphere is warm for cooking.
• Moves intermittently during working hours and is subject to frequent interruptions.
• Involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
• Subject to hostile and emotionally upset residents, family members, etc.
• Communicates with medical staff, nursing staff, and other department supervisors.
• Works beyond normal duty hours, on weekends, and in other positions temporarily when necessary.
• Subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster).
• Attends and participates in continuing educational programs.
• Subject to injury from falls, burns from equipment, odors, etc., throughout the work day, as well as reactions from dust, disinfectants, tobacco smoke, and other air contaminants.
• Subject to sudden temperature changes when entering refrigerator.
• May be exposed to heat/cold temperatures in kitchen/storage area.
• Subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.
• May be subject to handling sharp utensils and other sharp-bladed equipment.
• Maintains a liaison with other department supervisors to adequately plan for dietary services/activities.
• May be subject to the handling of and exposure to hazardous chemicals.