Evening Cook

I.ADMINISTRATIVE FUNCTIONS

• Review menus prior to preparation of food.
• Interpret department policies and procedures to personnel, residents, visitors, family members, etc. as necessary.
• Perform administrative requirements such as completing necessary forms, reports, etc.
• Cook 1, Cook 2, or Evening Cook coordinate dietary service with the other departments as necessary.
• Ensure that all dietary procedures are followed in accordance with established policies.
• Assist in developing methods for determining quality and quantity of food served.
• Absorb the authority, responsibility, and accountability of Cook I or P.M. Cook.
• Absorb the authority, responsibility, and accountability of Cook I or P.M. Cook.
• Absorb the authority, responsibility, and accountability of Cook I or P.M. Cook.
• Absorb the authority, responsibility, and accountability of Cook I or P.M. Cook.
• Absorb the authority, responsibility, and accountability of Cook I or P.M. Cook.
• Absorb the authority, responsibility, and accountability of Cook I or P.M. Cook.

II.COMMITTEE FUNCTIONS

• Implement recommendations from the Infection Control and Quality Assurance Committees as directed/necessary.
• Attend department and staff meetings as directed or called.

III.PERSONNEL FUNCTIONS

• 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.
• Absorb the authority, responsibility, and accountability of Cook I or P.M. Cook.
• Absorb the authority, responsibility, and accountability of Cook I or P.M. Cook.
• Absorb the authority, responsibility, and accountability of Cook I or P.M. Cook.
• Absorb the authority, responsibility, and accountability of Cook I or P.M. Cook.
• Absorb the authority, responsibility, and accountability of Cook I or P.M. Cook.
• Absorb the authority, responsibility, and accountability of Cook I or P.M. Cook.

IV.STAFF DEVELOPMENT

• Participate in programs designed for on-the-job training for newly assigned department personnel.
• Participate in and assist in departmental studies and projects as assigned or that may become necessary.
• Attend and participate in workshops, seminars, etc., as directed.
• Attend and participate in annual Safety and Accident Prevention; Infection Control in-service training programs.

V.DIETARY 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.
• Inspect special diet trays to assure that the correct diet is being served.
• Be sure that appropriate adaptive equipment is provided with the residents meal tray.
• Prepare and serve substitute foods to residents who refuse foods served.

VI.SAFETY AND SANITATION

• Prepare food in accordance with sanitary regulations, as well as with our established policies and procedures.
• Absorb the authority, responsibility, and accountability of Cook I or P.M. Cook.
• Absorb the authority, responsibility, and accountability of Cook I or P.M. Cook.
• Absorb the authority, responsibility, and accountability of Cook I or P.M. Cook.
• Absorb the authority, responsibility, and accountability of Cook I or P.M. Cook.
• Absorb the authority, responsibility, and accountability of Cook I or P.M. Cook.
• Absorb the authority, responsibility, and accountability of Cook I or P.M. Cook.
• Absorb the authority, responsibility, and accountability of Cook I or P.M. Cook.