COOK
Job Description
Purpose of Job Position
The primary purpose of your job position is to provide the residents with nutritional services in accordance with our established procedures and as may be directed by the Executive Director.
Delegation of Authority
As the Cook, you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties under the direction of the Food Manager.
Job Functions
Every effort has been made to make your job description as complete as possible. 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 a logical assignment to the position.
MAJOR DUTIES & RESPONSIBILITIES
Administrative Functions
- Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications in Food Manager absence
- Inventories stock to ensure adequate supplies and reports any needed items to the Food Manager
- Assists in maintaining emergency food supply in accordance with Disaster Plan
- Records accurate cooler and freezer temperatures in accordance with rules and regulations
- Records and reports in changes in menu to the Food Manager and ensures any changes are posted at least 24 hours in advance
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Admission, Transfer, and Discharge Functions
- Participate in welcoming new residents.
- Review new resident likes, dislikes, and physician ordered dietary needs
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Personnel Functions
- Follow work assignments, and/or work schedules in completing and performing your assigned tasks.
- Perform all assigned tasks in accordance with our established policies and procedures
- Cooperate with activities, resident assistant, and housekeeping staff to assure that services are adequately maintained to meet the needs of the residents.
- Create and maintain an atmosphere of warmth, personal interest, and positive emphasis, as well as a calm environment throughout the workplace.
- Meet with the Food Manager on a regularly scheduled basis to assist in identifying and correcting problem areas, and/or the improvement of services.
- Assist serving dining rooms, as necessary.
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Special Care Functions
- Follow all physician orders related to diet and nutrition.
- Observe and report any changes in resident condition (including appetite and eating habits)
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Food Service Functions
- Cooks or otherwise prepares food according to recipe
- Cuts, trims, and bones meats and poultry for cooking
- Bakes bread, rolls, cakes and pastries
- Portions cooked foods per Food Manager’s direction as to size of portions and methods of garnishing
- Carves meats, portions food on plates, adds gravies and sauces, and garnishes servings
- Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, steamers or other food service equipment
- Measures and mixes ingredients according to recipe, using variety of kitchen utencils and equipment such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, desserts, sauces, and casseroles.
- Bakes, roasts, broils, and steams meats, fish, vegetables and other foods
- Add seasoning to foods during mixing or cooking, according to personal judgment and experience
- Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.
- Prepare assigned meal(s) daily, following the menu and using the recipes provided.
- Prepare deliveries daily, as necessary.
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Staff Development
- Attend and participate in scheduled training and educational classes.
- Attend and participate in scheduled orientation programs and activities.
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Safety & Sanitation
- Keep floors dry. Clean-up spills immediately.
- Keep excess supplies and equipment off the floor and properly stored.
- Follow established smoking regulations. Report all violations.
- Report all hazardous conditions and equipment to the supervisor immediately.
- Follow established safety precautions in performance of all duties.
- Utilize personal protective equipment to include wearing gloves and steel-toed, rubber sole footwear.
- Report all safety violations.
- Before leaving work area for breaks or at the end of the work day, store all equipment and supplies.
- Wash hands before and after performing any service for the residents and upon removal of gloves.**
- Clean, disinfect, and return all food preparation equipment to its designated storage area after each use.
- Report any communicable or infectious disease that you contract to the Director immediately.
- Daily cleaning: steam table and service line, flat top grill, stove burners, oven doors, deep fryers, steamers, toaster, microwave oven, all workspace soiled, all utensils and cookware used.
- Check coolers for unwrapped, spoiled or food not labeled appropriately daily.
- Weekly cleaning: steam table; ovens inside; refrigerator, walk-in cooler and freezer.
Equipment & Supply Functions
- Use only the equipment you have been trained to use.
- Operate all equipment in a safe manner.
- Use only the equipment and supplies necessary to do the job. Do not be wasteful.
- Report defective equipment to the Food Manager
- Inform the Food Manager of your equipment and supply needs.
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Resident Rights
- Maintain the confidentiality of all resident information.
- Ensure that you treat all residents fairly and with kindness, dignity, and respect.
- Ensure that all care is provided in privacy.
- Knock before entering and the residents’ suites.
- Report all grievances and complaints made by residents to your supervisor.
Working Conditions
- Works in kitchen and dining rooms
- Sits, stands, bends, lifts, and moves intermittently during working hours.
- Is subject to frequent interruptions.
- Is involved with residents, personnel, families, visitors, etc. under all conditions and circumstances.
- Communicates with other personnel.
- Works beyond normal working hours, on weekends and holidays, when necessary.
- Attends and participates in continuing education programs.
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Specific Requirements
- Must possess training and work experience in culinary field
- Must possess the ability to make independent decisions when circumstances warrant such actions.
- Must possess the ability to deal tactfully with personnel, residents, family members, visitors, and the general public.
- Must be a minimum of sixteen (18) years of age.
- Must possess (or be willing to obtain) CPR and First Aid certification.
- Must possess the ability and willingness to work harmoniously with professional and non-professional personnel.
- Must have patience, tact, a cheerful disposition and enthusiasm, as well as the willingness to handle difficult residents, and/or situations.
- Must be willing to seek out new methods and principles and be willing to incorporate them into existing service practices.
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Physical and Sensory Requirements (With or Without the Aid of Mechanical Devices)
- Must be able to move intermittently throughout the working day.
- Must be able to read, speak, and write the English language in an understandable manner.
- Must function independently and have flexibility, personal integrity, and the ability to work effectively with residents, personnel, and support agencies.
- Must be able to relate to and work with the elderly, emotionally upset, and, at times, hostile people.
- Must be able to lift, push, pull and move a minimum of 50 pounds.
- Must be able to assist in the evacuation of residents.
Job Type: Full-time
Pay: From $15.00 per hour
Benefits:
- Health insurance
- Paid time off
- Referral program
Shift:
Education:
- High school or equivalent (Required)
Work Location: In person
