FT Cook

Position Overview

Responsible for the preparation of nourishing, well-balanced, quality meals for residents based on individual diet and nutritional needs in accordance with laws, regulations and facility guidelines.

Basic Qualifications

High school diploma or equivalent. Skills & Requirements: Must possess the ability to read, write and speak the English language, must be patient, friendly, courteous and respectful to residents in any situation, including difficult ones; must be able to make independent decisions when necessary; must have the ability to follow dietary service guidelines as outlined by the facility; must be able to move frequently throughout the workday; must be able to lift 20 lbs floor to waist; lift 10 lbs waist to shoulder; lift and carry 20 lbs; and push/pull 20 lbs.

Experience: Minimum of one year experience in food preparation for a health care facility or other large establishment; experience in preparing large quantities of food. Working Conditions Primarily works in a kitchen environment and throughout the dietary department; bends, lifts, sits, stands and moves frequently throughout the shift; works independently and is exposed to cold and heat of the kitchen environment; exposed to freezing temperatures when entering the cooler; deals with frequent interruptions and possibly upset residents and family members; works regularly scheduled shifts with possible weekends, holidays and other hours based on resident needs; participates in required continuing education programs; subject to odors, falls, burns and exposure to infectious diseases, waste, etc.

, including AIDS and Hepatitis B viruses. Competencies of Position Professionalism: Reports to work on time and as scheduled; works in unison with all staff; displays a willingness to help others; embraces constructive criticism. Resident Rights: Promptly reports resident grievances to supervisors; treats all resident care information with confidentiality; continuously monitors assigned areas to ensure residents are treated fairly and with dignity and respect at all times.

Safety Awareness: Follows safety program guidelines; immediately reports accidents and incidents to supervisors; identifies unsafe working areas and promptly reports to supervisors; promotes safety by working as safely and efficiently as possible; consistently follows infection control and universal precautions and other guidelines; identifies and corrects or reports hazardous conditions to supervisors; understands facility emergency and evacuation protocols; operates kitchen equipment with care and safety; maintains clean and safe work areas; properly disposes of food and waste; follows facility guidelines for safety and sanitation.

Able to explain what measures the kitchen has in place to prevent and extinguish fires- i.e. grease fires and the ansul system as well as the K fire extinguisher. Customer Service: Treats all residents, families, co-workers and supervisors with dignity and respect and takes initiative to exceed customer expectations; professionally represents the facility, self and position to visitors and residents; demonstrates a positive attitude and willingness to help to all visitors and residents; remains sensitive to all needs through listening, observing and responding appropriately for the position held.

Essential Job Duties

1. Prepares appetizing and palatable meals in a timely fashion and in accordance with sanitary guidelines.
2. Exercises portion control when serving food.
3. Prepares meals based on planned menu guidelines and special dietary instructions, as provided by the Registered Dietitian and makes only authorized substitutions.
4. Monitors trays to ensure accuracy of meals.
5. Uses good independent judgment when preparing and seasoning meals and follows facility guidelines for storage or utilization of leftovers.
6. Ensures adequate supplies and food are readily available for all meals.
7. Receives inventory stock and appropriately stores food and supplies. Other Job Duties
8. Assists with daily cleaning of equipment, tools and areas within the kitchen.
9. Provides reports and forms to Dietary Manager as necessary.
10. Responds professional to complaints or concerns promptly; provides outcome report to Dietary Manager.
11. Plans dietary services in conjunction with other departments.
12. Assists with serving of meals when necessary.
13. Assists with preparation of meals for facility events, parties, etc.
14. Assists with supervision and direction of the dietary department during absence of the Dietary Manager.