Facility Cook

About 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, as well as established policies and procedures, to assure that quality food service is provided at all times.

As Cook, you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties.

Responsibilities

Administrative Functions

• Review menus prior to preparation of food.
• Inspect special diet trays to assure that the correct diet is served to the resident.
• 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.
• 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 lines to assure that meals are prepared on time.
• Process diet changes and new diets as received from Nursing Services.

Personnel Functions

• 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.

Safety and Sanitation

• 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 when performing daily tasks.
• 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 assuring that necessary equipment and supplies are maintained.
• 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.
• 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.

Working Conditions

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

Requirements

Qualifications

• One (1) year dietary experience in a hospital, skilled nursing care facility, or other related medical facility preferred.
• Must be able to cook a variety of foods in large quantities.
• Must be able to write, read, 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, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety, and proper performance of assigned duties.
• Must have patience, tact, cheerful disposition, and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning.
• 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 so that the requirements of this position can be fully met.
• Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies.
• Must meet the general health requirements set forth by the policies of this facility which include a medical and physical examination.
• 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 lift up to 25 pounds; frequent carrying of dietary supplies; requires frequent pushing and pulling of carts.
• 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.