BETHESDA
CULINARY COOK
JOB DESCRIPTION
Job Summary: To provide residents with will-prepared nutritious meals served with individual thoughtfulness.
Job Relationships:
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Reports to: Culinary Manager.
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Interrelationships with: Culinary Staff, Nursing, Activities, Business Office, Social Services, Maintenance, Laundry, Resident’s, Resident’s Families, Visitors, and Delivery Persons.
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Supervisory responsibilities: Dietary Aides, in absence of Dietary Manager.
Hours of Work: 5:30am - 5:30pm.
Dress Code: Solid colored t-shirts or scrub top and bottom, polo shirt, Bethesda shirt, Black or Khaki pants. Footwear: Closed-toe, comfortable, slip-resistant shoes. Hair and Hygiene: Maintain a high standard of cleanliness, oral hygiene and deodorant. Neatly tied back if long, Hairnet required. Identification: Visible name badge, worn on chest area. PPE: Compliance with facility guidelines for masks, gloves, goggles, etc. if applicable. Piercings: Covered or removed if posing infection or safety risk. Tattoos: Covered if unprofessional or offensive. General Appearance: Clean, well-maintained attire.
Essential Requirement of Work: (Minimum qualifications necessary to function at full productivity)
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Education and Training: Non-specific for this job.
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Experience:
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Previous quantity cooking desired.
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Must be able to read, write, and perform mathematical formulations.
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Personal:
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Plan work schedule for the day based upon the menu.
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Meet meal schedules.
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Must be able to work with, supervise, and secure the cooperation of fellow dietary employees in order to implement the meal.
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Must work with geriatric residents and understand their special needs.
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Must have leadership skills to direct the dietary department in the absence of the dietary manager.
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Must be knowledgeable in weights and measures.
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Must be knowledgeable in the storage of food products.
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Must be understanding of sanitation and safety measures to meet state and federal regulations.
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High level of proficiency and time management to meet meal regulations time.
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Must have the capacity to operate commercial equipment.
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Must be in good physical and mental health.
Physical Demands of the Job:
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Lifting weights up to 50 pounds occasionally.
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Working in well-lighted and well-ventilated kitchen.
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Exposed to temperature extremes in kitchen and food storage areas.
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May be subject to burns, cuts, and falls. Will receive training on safe practices and procedures of care and operation of equipment.
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Stand, stoop, bend, and walk most of the day.
Mental Demands of the Job:
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Calculation of special diet and special needs of residents.
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Maintain mental alertness in order to accurately follow dietary menus and resident diet cards while managing time regulation.
Principle Job Responsibilities:
Responsibility: Preparation of food.
Tasks:
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Read menu for identification of diet.
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Make cooked cereal and eggs for daily menu.
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Prepare pancake mix or french toast mixture.
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Prepare bacon and eggs.
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Prepare sausage according to therapeutic diets.
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Prepare food for special diets and request for breakfast and dinner.
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Start food for noon meal as needed.
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Clean and cup up squash.
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Wash potatoes for baking.
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Wash and prepare fresh fruit.
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Prepare dessert as needed.
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Prepare garlic butter.
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Set up cart for Pancake Day.
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Pan french toast.
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Read production memos and do as needed.
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Prepare and pan scrambled eggs.
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Pan bacon, sausages, and ham patties.
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Dish desserts for each therapeutic diet using correct portion size for dinner and supper.
Responsibility: Organize and participate in tray line on a timely basis.
Tasks:
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Turn on necessary equipment needed for tray line.
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Remove transported food into steam table.
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Set up steam table with proper utensils and pans.
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Check temperature of food items and record.
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Arrange salad, desserts, and special requests and supplements.
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Fulfill calls from intercom.
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Organize serving utensils for proper portion sizes.
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Dish foods according to therapeutic diets and special requests.
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Store all leftovers in proper containers, label, date, and refrigerate.
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Assist at noon tray line.
Responsibility: Ensure proper sanitation and safety measures are followed at all times.
Tasks:
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Record temperatures in coolers and freezers.
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Prepare food in a sanitary manner using proper food handling and hand washing techniques.
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Maintains a clean working environment.
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Follow posted procedures for safe operation and care of equipment.
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Complete assigned cleaning duties.
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Attend scheduled sanitation workshops.
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Sanitize pots and pans.
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Empty garbage cans and reline.
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Put soiled potholders and soiled linen in laundry.
Responsibility: Perform Culinary Management responsibilities as instructed.
Tasks:
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Manage the department in the absence of the Culinary Manager.
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Assist in receiving and storing of incoming food and supplies.
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Report food and equipment needs to Culinary Manager.
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Communicates and cooperates with staff, residents, and their families.
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Comply with long-term care regulations and written dietary procedures and policies.
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Attend supervisory workshops.
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Replace personnel in absence of scheduled employees.
Responsibility: Other duties.
Tasks:
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Diet memos (hold breakfast, clear liquid, etc.)
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Do extra assigned duties for special events.
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Fulfill special request forms.
Professional and Personal Growth:
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Report for and leave the work area on a timely basis.
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Participate in annual performance evaluation process.
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Write yearly personal goals.
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Participate in all required in-service programs at Bethesda.
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Maintain a professional conduct and pleasant, friendly attitude towards staff, residents, and visitors.
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Be willing to learn and change to meet needs that arise.
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Read current information on changes in dietary practices.
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Continually update knowledge of dietary effects to the geriatric population.
