Cook

Purpose of Your Job Position

The primary purpose of your job position is to prepare food in accordance with current applicable federal, state, and local standards, guidelines and regulations, with out established policies and procedures.

Every effort has been made to identify the essential functions of this position. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is an essential function of the position.

• Review menus prior to preparation of food.
• Inspect special diet trays to assure that the correct diet is served to the resident
• 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 Executive Chef on alternate shifts and when the Executive Chef is absent
• Ensure that menus are maintained and filed in accordance with established policies and procedures
• Assist in establishing food service production line, etc., to assure that meals are prepared on time
• Process diet changed and new diets as received from Nursing Services
• Interview, hire, discipline staff and coordinate terminations with HR of staff
• Develop and implement effective ways to manage all areas of the kitchen, including staff
• Inventory and place orders for food and kitchen inventory
• Others as deemed necessary and appropriate, or as may be directed.

One (1) year dietary experience in a hospital, skilled nursing care facility, or other related medical facility preferred (but no necessary).

• Food handlers card
• Fingerprint card