JOB SUMMARY
The Head Cook is responsible to prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, our established policies and procedures, and as may be directed by the Dietary Manager or Kitchen Supervisor, to assure that quality food service is provided at all times.
qualifications
(Educational)
v Must possess, as a minimum, a high school diploma.
(Experience)
v Must have, as a minimum, one (1) years dietary experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related long term nursing facility or health-care related area.
(Specific Requirements)
v Must be able to cook a variety of foods in large quantities.
v Must be able to read, write and speak the English language.
v Possess the ability to make independent decisions when circumstances warrant such action.
v Must possess strong supervisory and leadership skills.
v Must have patience, cheerful disposition, enthusiasm, and caring attitude, with ability to deal tactfully and work harmoniously with personnel, physicians, nurses, attendants, residents, administration, and general public.
v Knowledgeable of dietary procedures, cooking characteristics of various cuts of meats, names and contents of dishes, etc.
v Knowledgeable of dietary procedures, as well as related laws, regulations and guidelines pertaining to long term care facilities.
(Specific Requirements Continued)
v Ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Dietary Department.
v Maintaining the care and use of supplies, equipment, and appearance of work areas, regular inspection of food service areas for sanitation, order, safety and proper performance of assigned duties.
v Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever physical, social, emotional, spiritual level the resident is able to understand and function.
v Possess the ability to seek out new methods and principles and be willing to incorporate them into existing training practices.
(Working Conditions)
v Works in well-lighted/ventilated work areas, as well as throughout the nursing service area to include resident’s rooms.
v Sitting, standing, bending, lifting and moving intermittently during working hours.
v Subject to frequent interruptions.
v Involved with residents, family members, personnel, visitors, government agencies/personnel, etc., under all conditions/circumstances.
v Subject to hostile and emotionally upset residents, family members, etc.
v Communicates with the medical staff, nursing personnel, and other department supervisors.
v Willingness to work beyond normal working hours, and in other positions temporarily, when necessary.
v Attend and participate in continuing educational programs.
v Subjects to falls, burns from equipment, infectious diseases, substances, odors, etc., throughout the work day.
v May be exposed to heat/cold temperatures in kitchen/storage area.
(Physical Demands)
v Must be able to bend, stoop, lift, stir, and move intermittently throughout the work day.
v Must be able to speak the English language in an understandable manner.
v Must be able to cope with the mental and emotional stress of the position.
v 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.
v Must function independently, have flexibility, personal integrity, and the ability to work effectively with personnel, and support agencies.
v Must be in good general health and demonstrate emotional stability.
v Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times hostile people within the facility.
v May be required to lift equipment, supplies, etc.
v Must be able to taste and smell food to determine quality and palatability.
duties and RESPONSIBILITIES
Listed below is an outline of the major duties and responsibilities that you will be required to perform? As the Head Cook, you are delegated the authority, responsibility and accountability to carry out your assigned duties.
Even though your job description is broad, every effort has been made to make this outline as complete as possible. HOWEVER, we must emphasize that you will be required to perform other related duties and activities as determined by the Administration of The facility.
v Prepare food in accordance with sanitary regulations, as well as our established policies and procedures.
duties and RESPONSIBILITIES continued
v Review menus prior to preparation of food.
v Develop and maintain a good working rapport with inter-department personnel, as well as other departments within the facility to assure that the department services and activities can be properly maintained to meet the needs of the residents.
v Assist in the developing, implementing, and coordinating department policies and procedures, dietary manuals, job descriptions, etc.
v Assure that department personnel, residents, visitors, etc., follow established dietary policies and procedures at all times.
v Interpret department policies and procedures to personnel, residents, visitors, family members, etc., as necessary.
v Assist in the development of and participate in programs designed for in-service education, on the job training and orientation classes for newly assigned department personnel. (Includes maintaining appropriate recordkeeping requirements of when classes were held, subject matter, attendance, etc.)
v Assist in maintaining the dietary department in a safe and sanitary manner.
v Create and maintain an atmosphere of warmth, personal interest, and positive emphasis, as well as a calm environment throughout the department.
v Assure that safety regulations are followed at all times by all personnel.
v Meet with dietary personnel, as necessary, to assist in identifying and correcting problem areas, and/or the improvement of services.
v Prepare meals in accordance with planned menus.
v Prepare and serve meals that are palatable and appetizing in appearance.
v Assist in serving meals and ensure they are served in a timely manner.
v Serve food in accordance with established portion control procedures.
v Prepare food for therapeutic diets in accordance with planned menus.
v Prepare food in accordance with standardized recipes and special diet orders.
v Inspect special diet trays to assure they are correct.
v Perform administrative such as completing necessary forms, reports, etc., and submitting to the Dietary Manager/Kitchen Supervisor as required.
v Assist in planning normal and special diet menus as prescribed by the attending physician. Assure that food is available for preparation by cooks.
v Maintain CONFIDENTIALITY of all pertinent resident care information to assure resident rights are protected.
v Coordinate dietary service with other departments as necessary.
v Assure that a stock level of staple/non-staple food, supplies, equipment, etc, are maintained at adequate levels at all times.
v Work with the facility’s Dietician, Dietary Manager, and Kitchen Supervisor as necessary and implement recommended changes as required.
v Assure that established Infection Control policies and procedures are followed by all department personnel as required.
v Review complaints and grievances and make necessary oral/written reports to the Kitchen Supervisor.
v Assure that food and supplies for next meal are readily available.
v Make only authorized substitutions.
v Assist in inventorying and storing in-coming food, supplies, etc., as necessary.
v Assist and direct daily/scheduled cleaning duties, in accordance with established policies and procedures.
v Assure that all dietary procedures are followed in accordance with established policies.
v Assist in developing methods for determining quality and quantity of food served.
v Delegate authority, responsibility, and accountability to other responsible department personnel.
v Attend; participate in workshops, seminars, etc, as directed
v Recommend to the Dietary Manager the equipment and supply needs of the department.
v Assure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained to perform such duties/services.
v Assist in standardizing the methods in which work will be accomplished.
v Verify invoices for the purchasing of food, supplies, equipment, etc., and submit to Bookkeeper.
v Assist in scheduling department working hours, personnel, work assignments, etc.
duties and RESPONSIBILITIES continued
v Assume the authority, responsibility and accountability of Head Cook.
v Report all hazardous conditions/equipment to the Dietary Manager.
v Report all accident/incidents as established by department policies. Fill out and file reports as directed.
v Report all hazardous conditions/equipment to the Dietary Manager immediately.
v Assure that food storage areas are clean and properly arranged at all times.
v Assure that menus are maintained and filled in accordance with established policies and procedures.
v Assist in establishing food service production line, etc., to assure that meals are prepared on time.
v Process diet changes and new diets as received from nursing service.
v Assist in food preparation of special meals for parties, etc.
v Ensure that restorative equipment (i.e. spoons, plates, etc.) are properly sanitized prior to meals
v Perform other duties and responsibilities as assigned by the Administration of The facility
Ensures that the restorative program personnel has the necessary adaptive equipment clean, sanitized, available for all meals and other nourishment tim
Job Types: Full-time, Part-time
Pay: $14.00 - $16.00 per hour
Benefits:
- Dental insurance
- Health insurance
- Vision insurance
Shift:
- 8 hour shift
- Morning shift
Work Location: In person
