Cook

Location

Westminster, MD | United States

Job description

PURPOSE OF 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 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 designated duties.  

JOB FUNCTIONS:  

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.

Duties and Responsibilities:  

Administrative Functions:  

1. Review of menus and production sheets prior to preparation of food.  

2. Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the   Director of Food Services.  

3. Coordinate dietary service with other departments as necessary.  

4. Work with the facility's Dietitian and Director of Food Services as necessary, and implement recommended changes as required.  

5. Ensure that all dietary procedures are followed in accordance with established policies. Example: Follow recipes.  

6. Assist in standardizing the methods in which work will be accomplished.  

7. Assume the authority, responsibility, and accountability of Cook.  

8. Ensure that menus are maintained and filed in accordance with established policies and procedures.  

9. Assist in establishing food service production line, etc., to assure that meals are prepared and served on time.  

10. Ensure that all dietary procedures are followed in accordance with established policies. Example: Follow recipes.  

Personnel Functions:  

1. Participate and assist in departmental studies and projects as assigned or that may become necessary.  

2. Attend and participate in workshops, seminars, etc., as directed.  

3. Attend and participate in annual HazCom, blood borne pathogens, and TB in-service training programs.  

Dietary Service:  

1. Prepare meals in accordance with planned menus.  

2. Prepare and serve meals that are palatable and appetizing in appearance.  

3. Serve food in accordance with established portion control procedures.  

4. Prepare food for therapeutic diets in accordance with planned menus.  

5. Prepare food in accordance with standardized recipes and special diet orders.  

6. Prepare and serve substitute foods to residents who refuse foods served.  

Safety and Sanitation:  

1. Prepare food in accordance with sanitary regulations as well as our established policies and procedures.  

2. Ensure that safety regulations and precautions are followed at all times by all personnel.  

3. Follow established Infection Control and Universal Precautions policies and procedures when performing daily   tasks.  

4. Assist/direct daily or scheduled cleaning duties in accordance with established policies and procedures.  

5. Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.  

6. Report all hazardous conditions/equipment to the Director of Food Services immediately.  

7. Report all accidents/incidents as established by department policies. Fill out and file reports as directed.  

8. Assist in maintaining food storage ages in a clean and properly arranged manner at all times.  

9. Dispose of food and waste in accordance established policies.  

10. Wear protective clothing and equipment when handling infectious waste and/or body fluids.  

11. Report missing/illegible labels or MSDSs to the Director of Food Services.  

Equipment and Supply Functions:  

1. Ensure that food and supplies for the next meal are readily available.  

2. Assist in inventory and storing in-coming food, supplies, etc., as necessary.  

3. Recommend to the Director of Food Services the equipment and supply needs of the department.  

Resident Rights:  

1. Maintain confidentiality of all pertinent resident care information.  

2. Knock before entering a resident's room.  

3. Review complains and grievances and make necessary oral/written reports to the Director of Food Services.  

4. Follow facility’s established procedures.  

Miscellaneous:  

1. Assist in serving meals as necessary and on a timely basis.  

2. Make only authorized food substitutions.  

3. Assist in food preparation for special meals, for parties, etc.  

Other Duties:  

1. Other duties as assigned.  

Working Conditions:  

Works in well-lighted/ventilated areas. Atmosphere is warm from cooking. Moves intermittently during work 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 educational programs. Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as to 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 areas. 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 supervisors to adequately plan for dietary services/activities. May be subject to the handling of and exposure to hazardous chemicals.  

Education Requirements:  

Must possess, as a minimum, a 10 th   grade education.  

Experience:  

One (1) year dietary experience in a hospital, skilled nursing 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 dietary 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, a 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 dietary practices. Must not pose a direct threat to the health or safety of other individuals in t he workplace.  

Physical and Sensory Requirement: (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 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 20 pounds to a minimum of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 50 feet. May be necessary to assist in the evacuation of residents during emergency situations.  

Job tags

Salary