Cook Assisted Living

COOK - Assisted Living

BASIC PURPOSE OF POSITION The primary purpose of the Cook position is to prepare and serve food to residents of the facility in accordance with current federal, state, local and corporate standards, regulations, and guidelines and as may be Administrator or Dietary Manager to assure that quality food service is provided at all times.

EMPLOYMENT CLASSIFICATION: NON-EXEMPT PROFESSIONAL REQUIREMENTS

1. One (1) year dietary experience in a hospital, skilled nursing care facility, or other related medical facility is preferred but not required.

2. Experience in cooking a variety of food in large quantities.

COOK - Assisted Living

POSITION REQUIREMENTS.

1. Must be able to read, write, speak, and understand the English language.

2. Must be able to follow verbal and written instructions.

3. Must possess the ability to deal tactfully with customers including residents, family members, visitors, facility employees, government agencies/personnel and the general public.

4. Must be knowledgeable of dietary procedures.

5. Must possess the ability to work harmoniously with other personnel.

6. Must commit to the Mission and Core Values of the organization

7. 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.

COOK - Assisted Living

REPORTS To: Dietary Manager DUTIES AND RESPONSIBILITIES

Every effort has been made to identify the essential duties and responsibilities of this position. However, the functions listed below should not be considered a complete list of duties the position may 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.

1. Review menus prior to preparation of food.

2. Prepare meals in accordance with planned menus, including items that are palatable and appetizing in appearance.

3. Post changes to menus as necessary and in a timely manner.

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

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

6. Prepare and serve substitute foods, when authorized, to residents who refuse foods served or request appropriate alternatives.

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

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

9. Inspect special diet trays to assure that the correct diet is served to the resident.

10. Be sure that appropriate equipment and utensils are provided on the resident's meal tray.

11. Prepare and serve bedtime snacks.

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

13. Ensure that all dietary procedures and sanitary regulations are followed in accordance with established policies.

14. Clean work station and all equipment utilized following each meal including mopping and sweeping cook work area as necessary to maintain sanitary conditions.

15. Perform dishwashing/cleaning procedures. Assure that pots, pans, utensils, etc., are readily available for next meal.

16. Follow cleaning schedule as assigned by Dietary Manager.

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

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

19. Work with the facility's dietitian as necessary to implement recommended changes as required.

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

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

22. Report all hazardous conditions/equipment to the Dietary Manager immediately.

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

24. Assist in maintaining food storage areas in a clean and properly arranged manner at all times.

25. Dispose of food and waste in accordance with established policies.

26. Ensure that food and supplies for the next meal are readily available. 27. Assist in inventorying and storing in-coming food, supplies, etc., as necessary.

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

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

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

31. Assist in processing diet changes and new diets as received from Nursing Services.

32. Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Dietary Manager.

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

34. Attend and participate in workshops, seminars, etc., as directed including training for ServSafe.

35. Attend and participate in annual HazCom, bloodbome pathogens, and TB in-service training programs.

36. Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department.

37. Provide good communication between employees of all levels, residents, their families, support personnel, government agencies/personnel, and the general public to ensure the needs and best interest of the residents, community and facility are met to the extent possible.

38. Participate in facility surveys made by authorized government agencies as appropriate.

39. Keep abreast of current federal and state regulations, as well as professional standards, and make recommendations on changes in policies and procedures to the Activity Director and/or Administrator.

40. Maintain confidentiality of all resident information.

41. Assume the authority, responsibility and accountability of the dietary department in the absence of the Director of Food Services.

42. Other duties and responsibilities as assigned by Dietary Manager.

COOK - Assisted Living

PHYSICAL DEMANDS OF POSITION

The essential functions of this position require the following physical abilities:

1. Standing and/or walking very frequently. Sitting occasionally.

2. Using hands to finger, handle or feel very frequently.

3. Reaching with hands and arms very frequently, pushing/pulling very frequently.

4. Climbing, balancing, stooping, kneeling, crouching or crawling frequently.

5. Talking and/or hearing occasionally.

6. Tasting and/or smelling very frequently.

7. Lifting up to 25 pounds very frequently, up to 50 pounds occasionally.

8. Close, distance, color, peripheral, and depth perception in vision; ability to adjust focus.

COOK - Assisted Living

RISKS/EXPOSURE/LIMITATIONS

The duties and responsibilities of this position require involvement in the provision of care and services to dependent individuals. During the course of employment, employee may be subject to the following:

1. May be necessary to assist in the evacuation of residents during emergency situations.

2. May be subject to frequent interruptions.

3. May be subject to hostile and emotionally upset residents, family members, personnel, and visitors.

4. May be subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.)

5. May be subject to injury from falls, burns from equipment, odors, etc., throughout the work day, as well as reactions from dust, disinfectants, tobacco smoke, and other air contaminants.

6. May be subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.

7. May be subject to the handling of and exposure to hazardous chemicals.

COOK - Assisted Living

ACKNOWLEDGEMENT

I have read this job description and fully understand the requirements set forth therein. I hereby accept the position as defined and agree to perform the identified essential functions in accordance with the facility's established policies and procedures. I understand that my employment is at-will, and thereby understand that my employment may be terminated at-will either by the facility or myself and that such termination can be made with or without notice.

39. Keep abreast of current federal and state regulations, as well as professional standards, and make recommendations on •changes in policies and procedures to the Activity Director and/or Administrator.

40. Maintain confidentiality of all resident information.

41. Assume the authority, responsibility and accountability of the dietary department in the absence of the Director of Food Services.

42. Other duties and responsibilities as assigned by Dietary Manager.

PHYSICAL DEMANDS OF POSITION

The essential functions of this position require the following physical abilities:

1. Standing and/or walking very frequently'. Sitting occasionally.

2. Using hands to finger, handle or feel very frequently.

3. Reaching with hands and arms very frequently, pushing/pulling very frequently.

4. Climbing, balancing, stooping, kneeling, crouching or crawling frequently.

5. Talking and/or hearing occasionally.

6. Tasting and/or smelling very frequently.

7. Lifting up to 25 pounds very frequently, up to 50 pounds occasionally.

8. Close, distance, color, peripheral, and depth perception in vision; ability to adjust focus.

COOK - Assisted Living

RISKS/EXPOSURE/LIMITATIONS

The duties and responsibilities of this position require involvement.in the provision of care and services to dependent individuals. During the course of employment, employee may be subject to the following:

1. May be necessary to assist in the evacuation of residents during emergency situations.

2. May be subject to frequent interruptions.

3. May be subject to hostile and emotionally upset residents, family members, personnel, and visitors. 4. May be subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.)

5. May be subject to injury from falls, burns from equipment, odors, etc., throughout the work day, as well as reactions from dust, disinfectants, tobacco smoke, and other air contaminants.

6. May be subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses. 7. May be subject to the handling of and exposure to hazardous chemicals.

Shifts:

2 days a week 5:30 AM to 2 PM

3 days a week

10:30 AM to 7 PM days a week

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