cook - Green Country Care Center

Primary Purpose of this Position

The primary purpose of this position is to prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, established facility policies and procedures and as directed by the Head Cook/Chef and/or the Certified Dietary Manager.

Duties and Responsibilities

Administrative Functions

• Process diet changes and new diets received from nursing services.
• Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Certified Dietary Manager.
• Inspect special diet trays to assure that the correct diet is served to the resident.
• Coordinate food and nutrition services with other departments as necessary.
• Assist in establishing a food service production line to assure that meals are prepared on time.
• Ensure that menus are maintained and filed in accordance with established facility policies and procedures.
• Review menus prior to preparation of food.
• Assist in standardizing the methods in which work will be accomplished.
• Ensure that all food procedures are followed in accordance with established facility policies.
• Assume the authority, responsibility and accountability of cook.

Food Service Functions

• Sweep and mop floors as directed.
• Prepare food in accordance with standardized recipe, planned menus and special diet orders.
• Prepare and serve bedtime snacks.
• Prepare and serve meals that are palatable and appetizing in appearance.
• Prepare and serve substitute foods to residents who refuse foods served.
• Be sure that appropriate equipment and utensils are provided with the resident’s meal tray.
• Serve food in accordance with established portion control procedures.

Personnel Functions

Report occupational exposures to blood, body fluids, infectious materials and hazardous chemicals to the Certified Dietary Manager.

Staff Development Functions

• Attend and participate in mandatory in-service training programs as scheduled.
• Attend and participate in workshops, seminars, etc., as directed.

Safety and Sanitation Functions

• Assist/direct daily or scheduled cleaning duties in accordance with established facility policies and procedures.
• Dispose of food and waste in accordance with established facility policies.
• Prepare food in accordance with sanitary regulations as well as established facility policies and procedures.
• Follow established infection prevention and control policies and procedures when performing daily tasks.
• Ensure that safety regulations and precautions are followed at all times by all personnel.
• Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.
• Report all accidents/incidents as established by department policies; fill out and file reports as directed.
• Report all hazardous conditions/equipment to the Certified Dietary Manager immediately.
• Report missing/illegible labels or safety data sheets (SDSs)to the Certified Dietary Manager.
• Assist in maintaining food storage areas in a clean and properly arranged manner at all times.

Equipment and Supply Functions

• Recommend to the Certified Dietary Manager the equipment and supply needs of the department.
• Assist in inventorying and storing incoming food, supplies, etc., as necessary.

Miscellaneous Functions

• Assist in food preparation for special meals, parties, etc.
• Make only authorized food substitutions.
• Assist in serving meals as necessary and on a timely basis.

Working Conditions

• Works in the facility’s food and nutrition services areas (i.e., dining rooms, kitchen, etc.).
• Works in well-lighted/ventilated areas.
• 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 education programs.
• Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday as well as 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.
• Maintains a liaison with other department directors to adequately plan for food and nutrition services/activities.
• May be subject to the handling of and exposure to hazardous chemicals.

Education

No minimum education.

Experience

One year food experience in a supervisory capacity in a hospital, nursing care facility or other related medical facility preferred (but not necessary).

Specific Requirements

• Must be able to cook a variety of foods in large quantities.
• Must be able to read, write, 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 food 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 food practices.
• Must not pose a direct threat to the health or safety of other individuals in the workplace.

Physical and Sensory Requirements (with or without the aid of mechanical devices)

• Must be able to move intermittently throughout the workday.
• 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 push, pull, move and/or lift a minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move and/or carry such weight a minimum distance of 50 feet.
• 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.

Job Position Analysis Information

(1) Risk Exposure to Blood/Body Fluids Column:

A check mark entered into this column indicates the risk potential of your exposure to blood or body fluids. Established procedures identify the appropriate personal protective equipment (PPE) that you should use when performing this task.

(2) Essential Functions Column:

A check mark entered into this column indicates that you may be required to perform this task.

(3) Safety Factors Column:

RM = Repetitive Motion:

A “RM” in this column indicates that it will be necessary for you to perform some functions of this task repeatedly. When such tasks are not performed properly injury can result. Established procedures identify the precautions and/or equipment that should be used.

WL = Minimum Weight Lifting Requirement:

A “WL” in this column indicates that it will be necessary for you to perform functions of this task that require some lifting, moving, pushing or pulling. When such tasks are not performed properly injury can result. Established procedures identify the precautions and/or equipment that should be used when performing this task. Minimumweight lifting requirements that you must perform are located in the “Physical and Sensory Requirements” section of this job description.

SB = Prolonged Sitting, Standing and Bending:

A “SB” in this column indicates that some functions of this task require you to sit, stand or bend for an extended period of time. When such tasks are not performed properly injury can result. Established procedures identify the precautions and/or equipment that should be used when performing this task.