Cook

About the Role

The Cook prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations, as well as established policies and procedures. This role reports to the Director of Food Services and may perform other duties as assigned by an authorized supervisor.

Responsibilities

• Comply with the Community’s personnel, safety, and corporate policies and procedures.
• Report witnessed or reported allegations of resident abuse/neglect immediately to the Executive Director, RCC, or Charge Nurse on Duty.
• Treat residents, family members, visitors, and team members with respect and dignity.
• Maintain the confidentiality of all resident and family information.
• Report to work on time and as scheduled.
• Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food Services.
• Ensure staff compliance with all state and federal regulations.
• Comply with the schedule as established by the Dietary Manager.
• Review menus prior to preparation.
• Inspect special diet trays to ensure the correct diet is served to the resident.
• Ensure all dietary procedures are followed in accordance with established policies.
• Assist in establishing the food service production line to ensure meals are prepared on time.
• Process diet changes and new diets as received from Nursing Services.
• Prepare meals in accordance with planned menus.
• Prepare and serve meals that are palatable and appetizing in appearance.
• 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.
• Review care plans to ensure 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 and established policies.
• Ensure safety regulations and precautions are followed at all times by all personnel.
• Follow established Infection Control and Universal Precautions policies and procedures.
• Assist or direct daily or scheduled cleaning duties in accordance with established policies.
• Maintain the department in a clean and safe manner by ensuring necessary equipment and supplies are available.
• Maintain food storage areas in a clean and properly arranged manner.
• Ensure food and supplies for the next meal are readily available.
• Assist in inventorying and storing incoming food and supplies.
• Recommend equipment and supply needs of the department to the Director of Food Services.
• Make only authorized food substitutions.
• Assist in food preparation for special meals and parties.
• Report missing or illegible labels or safety data sheets to the Director of Food Services.
• Report all hazardous conditions or equipment to the Director of Food Services immediately.
• Report all accidents and incidents as established by department policies.
• Fill out and file reports as directed.

Requirements

• Regular worksite attendance.
• Basic computer skills.
• If required to operate a motor vehicle for business purposes, must successfully complete the requirements contained in the Company’s Motor Vehicles policy.
• Must be able to read, write, speak, and understand the English language.
• Must be able to work beyond normal working hours and on weekends and holidays when necessary.
• Must be able to assist in the evacuation of residents during emergency situations.
• Must be able to perform the essential position functions of the job with or without reasonable accommodation.
• Must be able to use a transfer/gait belt or obtain assistance when lifting or carrying objects in excess of 25 pounds.
• Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and, at times, hostile people within the Community.
• Must be able to see and hear or use prosthetics that will enable these senses to function adequately.

Physical Requirements

• Lift up to 10 lbs: Constantly
• Lift 11 to 25 lbs: Constantly
• Lift 26 to 50 lbs: Occasionally
• Lift over 50 lbs: Not Required
• Carry up to 10 lbs: Constantly
• Carry 11 to 25 lbs: Frequently
• Carry 26 to 50 lbs: Not Required
• Carry over 50 lbs: Not Required
• Reach above shoulder height: Constantly
• Reach at shoulder height: Constantly
• Reach below shoulder height: Constantly
• Push/Pull: Constantly
• Hand Manipulation: Constantly (Grasping, Handling)
• Torquing: Frequently
• Fingering: Frequently

Other physical considerations may include twisting, bending, crawling, squatting, kneeling, crouching, climbing, and balancing. Employees may also be required to operate an automobile and various kitchen equipment.