Cook

Responsibilities

• Review menus prior to preparation of food.
• Inspect special diet trays to assure that the correct diet is served to the resident.
• Ensure that all dietary procedures are followed in accordance with established policies.
• Assist in establishing food service production line, etc., to assure that meals are prepared on time.
• On weekends ensure that all dietary personnel comply with the procedures set forth in the Dietary Procedures Manual.
• On weekends ensure that all dietary personnel are in compliance with their respective job descriptions.
• Participate in the development, maintenance and implementation of Mountainside Residential Care Center’s Quality Assurance Program for the Dietary Service Department.
• Participate in Margaretville and Mountainside Residential Care Center’s surveys (inspections) made by authorized government agencies as requested by the Administrator or Director of Hospitality Service.
• 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.
• Prepare and serve substitute foods to residents who refuse food served.
• Prepare food in accordance with sanitary regulations as well as our established policies and procedures.
• Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks.
• Attend and participate in workshops, mandatory inservice training, seminars, etc., as directed.
• Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.
• Report all hazardous conditions/equipment to the Supervisor immediately.
• Report all accidents/incidents as established by department policies. Fill out and file reports as directed.
• Dispose of food and waste in accordance with established policies.
• Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids.

Qualifications

• Minimum of a 12th grade education or a GED preferred.
• One year dietary experience working in a hospital, skilled nursing facility or other related medical facility preferred but not necessary.