Dining Services Cook - Centers Healthcare Management

POSITION SUMMARY. The Cook prepares and serves food including texture modified and therapeutic diets according to the facility menu. Prepares food in accordance with current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures, and, as may be directed by the Dining Services Director or Chef, to ensure that quality dining services are provided at all times.

The Cook assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed.

The Cook must be detail-oriented, well-groomed, act professionally and must be a team player who works well with others.

The Cook must assist dietary aides as necessary, and, directs other employees with approval and in the absence of the Dining Services Director.

ESSENTIAL FUNCTIONS OF THE JOB.

JOB FUNCTION

Pre-preparation Review menus prior to preparation of food. Process diet changes and new diets as received from Nursing Services, in the absence of the Chef and/or Dining Services Director.

Coordinate food service with other departments as necessary. Provide input into development/revision of master menus and modified diet menus; keeping in mind controlling food waste.

Performs all other duties as assigned by the Dining Services Director/Manager. Food Preparation/Delivery

Prepares food for meals, including modified textures for restricted and therapeutic diets.

Supervises dietary aides in the preparation and serving of foods and beverages.

Follows instructions of the Dining Services Director/Manager in the preparation of meals and maintains meal schedules. Page 2 of 6 SECTION 2A: ESSENTIAL FUNCTIONS OF THE JOB, continued.

JOB FUNCTION Food Preparation/Delivery

Prepares food by methods that conserve nutritive value and flavor. Insures foods are palatable, attractive and in the proper form to meet the individual needs of the residents.

Prepare and serve meals that are palatable and appetizing in appearance. Prepares snacks and nourishments according to resident food preferences and physicians' orders.

Prepare and serve substitute foods to residents who refuse foods served. Assures that all food items are handled properly to insure safety and sanitation standards according to State and Federal regulations. Properly stores, covers, and refrigerates necessary items. Insures that foods are cooked to the appropriate temperatures according to the FDA Food Code, latest edition

Practices and supervises infection control policies.

Make only authorized food substitutions.

Plates appropriate foods to resident meal trays.

Inspect special diet trays to ensure that the correct diet is served to the resident.

On occasion, transports and serves trays at meal delivery.

Adhere to menus and portion control standards, including those for special diets when preparing and serving meals.

Record food and temperature prior to the start of each meal.

Review tray card to assure that current food information is consistent with foods served.

Depending upon facility setting, (Rehab, Assisted Living, etc.) serves meals in various dining locations, including demonstration cooking and point of service made-to-order foods.

Performs all other duties as assigned by the Dining Services Director/Manager. Post-preparation

Follows posted cleaning schedules utilizing proper sanitation and cleaning methods.

Cleans food preparation area and utensils after use and after meal service. Is responsible for washing dishes after food service, as well as cleaning the kitchen to keep it sanitary and up to health standards. If employed in a facility with a common dining room, the cook will help clear and wipe down tables after service. Assists dietary aides as necessary.

Perform administrative requirements such as completing necessary forms, reports, and temperature records; submit to the Dining Services Director/Manager.

Performs all other duties as assigned by the Dining Services Director/Manager. Customer Service

Interacts appropriately with residents, client, other personnel and the public.

Responds to customer preferences and industry trends to plan menus; insuring food is prepared by methods that conserve nutritive value, is palatable and attractive to residents, and of a quality that is acceptable to and meets the needs of residents.

Performs all other duties as assigned by the Dining Services

 ESSENTIAL FUNCTIONS OF THE JOB, continued.

JOB FUNCTION Other

Maintain knowledge of current nutritional practice regarding therapeutic diets.

Attends in-service education and staff meetings as required. Practices safety, infection control, and emergency procedures according to facility policies.

Attends in-service education and staff meetings as required.

Remains courteous, considerate and cooperative when communicating with all facility personnel, residents, and family members.

Develop and maintain a good working rapport with inter-department personnel as well as with other departments within the facility to ensure that dining services can be properly maintained to meet the needs of the residents.

Performs all other duties as assigned by the Dining Services 

EDUCATION/TRAINING/WORK EXPERIENCE QUALIFICATIONS:

1. A high school diploma or equivalent is required. Specialized training in dining services is required. Must successfully complete an approved sanitation and safety course.

2. Ability to read, speak, write and understand English. Follow directions and complete tasks.

3. Ability to follow time schedules for meal preparation and serving.

4. Maintains a neat, clean, well-groomed appearance.

5. Dependable, with experience working in facilities utilizing quantity food production methods.

6. Must provide a criminal background check. KNOWLEDGE, SKILLS & ABILITIES. Degree level*/Area: A high school diploma or equivalent is required. Ability to successfully complete training that provides the required knowledge, skills and abilities. Certificates: Food Safety Manager or Foodhandler Certification: Current ServSafe or State certification required as indicated by State / County law. Licenses: None. * Acceptable minimum equivalent experience in place of degree: 2 years. There is no replacement for Federal / State / County required certification(s)/training. • Must be able to make it to work on time. • General knowledge and understanding of nutrition. • Ability to read and accurately apply requirements of recipe and equipment instructions. • Ability to maintain records and complete reports as required.