Cook

Duties And Responsibilities

The cook prepares 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 Director of Food Services.

The following is a general list of key job duties and responsibilities. The list is not to be considered inclusive and you will be required to perform other duties or responsibilities as assigned by an authorized supervisor.

• Comply with the Facility’s personnel, safety, and corporate policies and procedures.
• Treat residents, family members, visitors, and team members with respect and dignity.
• Maintain the confidentiality of all resident and family information.
• Report to work on time and as scheduled.
• Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food Services.
• Assure staff compliance with all state and federal regulations.
• Comply with the schedule as established by the Dietary Manager/Executive Chef.
• Review menus prior to preparation.
• Inspect special diet trays or requests to ensure they are served correctly.
• Ensure that all dietary procedures are followed in accordance with established policies.
• Assist in establishing the food service production line to assure that meals are prepared on time.
• Prepare and serve meals that are palatable and appetizing in appearance.
• Serve food in accordance with established portion control procedures.
• Prepare food in accordance with sanitary regulations as well as our established policies.
• 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 or direct daily or scheduled cleaning duties in accordance with established policies and procedures.
• Ensure the department is maintained in a clean and safe manner by maintaining necessary equipment and supplies.
• Assist in maintaining food storage areas in a clean and properly arranged manner at all times.
• Ensure that food and supplies for the next meal are readily available.
• Assist in inventorying and storing incoming food and supplies as necessary.
• Recommend equipment and supplies needed in the department.
• Make only authorized food substitutions.
• Assist in food preparation for special meals, for parties, etc.
• Report all hazardous conditions or equipment to the Director of Food Services immediately.
• Report all accidents or incidents as established by department policies, and file reports as directed.

• Regular worksite attendance.
• CDM certification that is in good standing with the State preferred.
• Must have successfully completed all Serv Safe educational requirements.
• Must have basic computer skills.
• If required to operate a motor vehicle for business purposes, must successfully complete the requirements contained in Company’s Motor Vehicles policy.
• Must be able to read, write, speak, and understand the English language.
• Must be able to work beyond normal working hours and on weekends and holidays when necessary.
• Must be able to assist in the evacuation of residents during emergency situations.
• Must be able to perform the essential position functions of the job with, or without reasonable accommodation.
• Employee is required to use a transfer/gait belt or to obtain the assistance of another employee when attempting to assist residents when lifting or carrying objects in excess of 25 pounds. The employee must be aware that during the normal, routine performance of the essential functions, some of the following body movements may occur naturally, although they may not be a requirement of the job.
• Primary
  
  Physical Requirements:
• Lift up to 10 lbs:
  Constantly
• Lift 11 to 25 lbs:
  Constantly
• Lift 26 to 50 lbs:
  Occasionally
• Lift over 50 lbs:
  Not required
• Carry up to 10 lbs:
  Constantly
• Carry 11 to 25 lbs:
  Frequently
• Carry 26 to 50 lbs:
  Rarely
• Carry over 50 lbs:
  Not required
• Reach above shoulder height:
  Constantly
• Reach at shoulder height:
  Constantly
• Reach below shoulder height:
  Constantly
• Push/Pull:
  Constantly
• Hand Manipulation:
  Constantly
• Grasping:
  Constantly
• Handling:
  Constantly
• Torquing:
  Frequently
• Fingering:
  Frequently
• Other Physical Considerations:
• Twisting, Bending, Crawling, Squatting, Kneeling, Crouching, Climbing, and Balancing are all required.
• Employees may be required to operate and automobile and various games.
• Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and, at times, hostile people within the Facility.
• Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure that the requirements of this position can be fully met.