Cook

About the Role

The primary purpose of this position is to prepare meals in accordance with current applicable federal, state, and local standards, guidelines, and regulations, as well as established policies and procedures, to assure quality food service is provided at all times.

Responsibilities

• Adhere to CAPLICO Core Values and Code of Conduct at all times.
• Ensure compliance with Resident Rights policy.
• Follow all dietary procedures in accordance with established policies.
• Assume authority, responsibility, and accountability as a Dietary Cook.
• Review menus prior to food preparation.
• Prepare meals according to planned menus, sanitary regulations, and established policies.
• Ensure meals are palatable, appetizing in appearance, and served correctly to residents.
• Inspect trays to confirm the correct diet is served.
• Serve meals following established portion control procedures.
• Complete administrative tasks such as forms and reports for the Director of Food Services.
• Coordinate dietary services with other departments as needed.
• Assist in establishing and standardizing food service production lines to ensure timely meal preparation.
• Maintain and file menus according to policies.
• Prepare and serve bedtime snacks and between-meal snacks as directed.
• Prepare and serve substitute meals to residents.
• Follow safety regulations and precautions at all times.
• Adhere to Infection Control and Universal Precautions policies.
• Perform routine cleaning duties as scheduled.
• Maintain a clean and safe department, including equipment and supplies.
• Report hazardous conditions or equipment to the Director of Food Services immediately.
• Maintain clean and properly arranged food storage areas.
• Dispose of food and waste according to established policies.
• Report missing or illegible labels or MSDSs to the Director of Food Services.
• Ensure food and supplies for the next meal are readily available.
• Assist in inventorying and storing incoming food and supplies.
• Maintain confidentiality of resident care information.
• Review and address complaints and grievances, notifying the Director of Food Services.
• Assist in serving meals as necessary and on a timely basis.
• Prepare food for special meals and events.
• Attend and participate in training, in-services, and staff meetings.
• Develop and maintain good working relationships with inter-department personnel and other facility departments.
• Perform other duties as assigned by the Executive Director or Director of Food Services.

Work Environment

• Works in well-lit and ventilated areas, with a warm atmosphere for cooking.
• Moves intermittently during working hours and is subject to frequent interruptions.
• Interacts with residents, personnel, visitors, government agencies, and others under various conditions.
• May encounter hostile or emotionally upset residents, family members, personnel, and visitors.
• 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).
• Exposed to risks such as falls, burns, odors, dust, disinfectants, tobacco smoke, and other air contaminants.
• Subject to sudden temperature changes when entering refrigerators and freezers.
• May be exposed to heat/cold in kitchen or storage areas.
• Subject to exposure to infectious waste, diseases (including TB, AIDS, and Hepatitis viruses), and hazardous chemicals.

Physical Demands and Sensory Requirements

• Must be able to move frequently throughout the workday.
• Must cope with mental and emotional stress associated with the position.
• Must be able to see and hear or use prosthetics to function adequately (e.g., read measurements on equipment).
• Must function independently, demonstrate personal integrity, flexibility, and work effectively with others.
• Must be in good general health and demonstrate emotional stability.
• Must work with disabled, ill, elderly, emotionally upset, or hostile individuals.
• Must lift, push, pull, and move a minimum of 20 pounds.
• Must assist with the evacuation of residents.

Requirements

• Ability to cook a variety of foods in large quantities.
• Must be able to read, write, speak, and understand English.
• Ability to make independent decisions when circumstances warrant.
• Must deal tactfully with personnel, residents, family members, visitors, and government agencies.
• Knowledgeable of dietary procedures.
• Leadership ability and willingness to work harmoniously with others.
• Ability to follow oral and written instructions.
• Must maintain supplies, equipment, work areas, and perform regular inspections for sanitation, order, and safety.
• Patience, tact, cheerful disposition, and enthusiasm; ability to handle residents at varying maturity levels.
• Ability to seek and incorporate new methods and principles into existing dietary practices.
• Must not pose a direct threat to the health or safety of others in the workplace.

Qualifications

• Current Food Handler’s Permit, as required by state regulation.
• Current First Aid/CPR certification, as required by state regulation.
• High School Diploma or equivalent, preferred.
• One year of dietary experience in a healthcare setting, preferred.

Benefits

Benefits eligibility for some benefits is dependent on full-time employment status. For details, visit Ensign Benefits.