COOK

POSITION:

The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with county, state and federal laws and regulations, as applicable, that meet daily nutritional and special dietary needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and at the proper time. Works with Dietary Services Supervisor to allocate resources in an efficient and economic manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life.

REPORTING:

This position is responsible to the Dietary Services Supervisor.

FLSA STATUS:
Non-exempt

ESSENTIAL JOB FUNCTIONS:

Follow recipes and prepares foods that correspond to menu cycles and recipes prepared by Dietitian Cook or prepare palatable, attractive, nutritionally adequate meals in institutional quantities according to census and diet type, that are served at proper temperatures and at proper times. Cook will adjust food quantities according to need by residents to prevent over/under production of food.

Supervise kitchen staff who assist with food preparation, assembling trays, cleaning and storage of supplies and equipment

Frequently clean food service work areas as food preparation and service is done, and between tasks

Use food supplies and equipment in an efficient and economic manner to prevent waste

Prepare and maintain supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences

Participate in inventory ordering and receiving of stock/supplies

Inspect trays following meal service to monitor and record resident acceptance of menu items. Report findings to Dietary Services Supervisor Use food preparation equipment according to manufacturer’s instructions. Follow proper cleaning techniques and preventative maintenance schedules

Handle, store, dispose of food supplies and prepared food in accordance with department procedures and in compliance with county, state and federal laws and regulations, as applicable

Follow facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Use personal protective equipment when indicated. Follow facility procedures for resident trays that require special handling

Inspect food service work areas for evidence of rodents or pests, safety or fie hazards, housekeeping and maintenance problems. Correct problems and/or report problems promptly to Dietary Services Supervisor Communicate with Dietary Services Supervisor throughout shift as needed to best meet needs of residents

Assist Supervisor with preparations for county, state, and federal inspections. Attend survey training. Interact with state surveyors as instructed by Supervisor Attend in-service education as assigned. Apply information to job tasks

Report injury to self or others to Supervisor, immediately

Report any unsafe/hazardous conditions to your Supervisor or Administrator immediately

Maintain work areas in a neat and clean condition

JOB FUNCTIONS:

Demonstrate knowledge of, and respect for, the rights, dignity and individuality of each resident in all interactions

Appreciate the importance of maintaining confidentiality of resident and facility information

Demonstrate honesty and integrity at all times in the care and use of resident and facility property

Must be neat and clean in appearance

Working knowledge of food handling, preparation and storage techniques that comply with county, state and federal laws and regulations, as applicable. Ability to apply regulations to work situations of cook and to supervision of staff assistants

Appreciation of the importance of food preparation in enhancing quality of life for residents

Carry out all duties in accordance with the facility mission and philosophy

Able to understand and to follow written and verbal directions including menus, tray tickets, substitution lists and labels. Able effectively to communicate with staff members and residents through verbal and/or written means

Knowledge of emergency and disaster procedures of facility.…