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 our established policies and procedures, and as may be directed by the Head Cook and/or Director of Food Services, to assure that quality food service is provided at all times.

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

ESSENTIAL JOB FUNCTIONS STATEMENT:
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.

SAFETY FACTORS:
Risk Potential to Blood/Body Fluids:
Category I:
Tasks in this category involve exposure to blood, body fluids, or tissues, and require the use of personal protective equipment. Category II:
Tasks in this category involve no exposure to blood, body fluids, and/or tissues, but employment may require performing unplanned category I tasks. Category III: these tasks require no exposure to blood, body fluids, and/or tissues, and category I tasks are not a condition of employment.

• Administrative Functions
  • Review menus prior to preparation of food.
  • Inspect special diet trays to assure that the correct diet is served to the resident in accordance with diet order and correction portion size
  • 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.
  • Assure that dietary substitutions are made in accordance with facility dietitian recommendations
  • 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 line, etc., to assure that meals are prepared on time.
  • Process diet changes and new diets as received from Nursing Services.
  • Others as deemed necessary and appropriate, or as may be directed.
• 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.
  • 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.
• Staff Development
  • Participate 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 Haz Com, blood borne pathogens, and TB in-service training programs.
• Dietary Service
  • Prepare meals in accordance with planned menus and standardized recipes.
  • Prepare and serve meals that are palatable and appetizing in appearance.
  • Prepare and serve meals in accordance with required food temperature at point of service.
  • Serve food in accordance with established portion control procedures.
  • Prepare food for therapeutic diets in accordance with planned menus and physician orders.
  • Prepare food in accordance with standardized recipes and special diet orders.
  • Prepare and serve bedtime snacks.
  • Be sure that appropriate equipment and utensils are provided with the resident’s meal tray.
  • Review care plans to assure that current dietary information is consistent with foods served.
  • Prepare and serve substitute foods to residents who refuse foods served.
• Safety and Sanitation
  • Prepare food in accordance with sanitary regulations as well as our 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. Fill out and file reports as directed.
  • Assist in maintaining food storage areas in a clean and…