Job Details
Job Classification: Non-Exempt
Reporting Relationship: Reports to Food Service Supervisor
Primary Accountability:
The Cook must be dependable, motivated, customer service oriented and have an understanding of the necessity for cleanliness and accuracy. Job duties include, but are not limited to food preparation, inventory, and other cook duties as assigned.
Major Duties:
Work with the facility's Certified Dietary Manager and Consulting Dietitian as necessary, and implement recommended changes as required. AM cook is responsible for the preparation and service of breakfast and lunch menu. PM cook is responsible for the preparation and service of evening meal menu.
Assure that all dietary procedures are followed in accordance with established policies, local, state, and federal.
Direct and supervise personnel and food service activities in the absence of the Dietitian, the Certified Dietary Manager, and the Assistant Certified Dietary Manager.
Develop and maintain a good working rapport with interdepartmental personnel, as well as other departments within the facility to assure that food service can be properly maintained to meet the needs of patients.
Participate and assist in departmental studies and projects as assigned or that may become necessary.
Attend and participate in workshops, seminars, in-services, etc., designed to keep you abreast of changes in your profession.
Preview menus and work orders to determine type and quantities of meats, vegetables, soups, and other food items to be prepared according to the recipes provided.
Plan and coordinate cooking schedules so that foods will be ready at required times.
Use a variety of kitchen utensils and equipment including grinders, slicers, mixers, and blenders.
Ensure that all foods prepared meet existing standards for quality freshness, taste, and appearance.
Portion and serve various food items to patients at breakfast, noon, and evening meal.
Work on tray line, with duties consisting of plate set-up and preparation for service.
Ensure that required sanitary levels are maintained throughout the food preparation process.
Alert supervisor to problems and needs concerning equipment and food supplies. Detect and report spoiled or unattractive food, defective supplies/equipment or other unusual conditions.
Assist with care and maintenance of department equipment and supplies.
Prepare appropriate food items for special diets, i.e. soft, blended, mechanical.
Record food amounts served to patients daily.
Prepare food, etc., in accordance with sanitary regulations, as well as our established policies and procedures.
Assure that safety regulations are followed at all times by personnel.
Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks.
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.
Report all hazardous conditions/equipment to the Certified Dietary Manager immediately.
Report all accidents/incidents as established by department policies.
Assist in maintaining food storage and preparation areas in a clean and properly arranged manner at all times.
Dispose of food and waste in accordance with established policies.
Wear protective clothing and equipment when handling infectious waste.
Assure that food and supplies for the next meal are readily available.
Assist in inventorying and storing in-coming food, supplies, etc., as necessary.
Maintain confidentiality of all pertinent patient care information.
Review complaints and grievances and make necessary oral/written reports to the Certified Dietary Manager within three workdays.
Make only authorized substitutions.
Assist in food preparation for special meals for events such as parties and meetings as well as for outpatients and the physicians, etc.
AM Cook: Ability to prepare breakfast meal and provide service while coordinating products and procedures for lunch preparation, and for serving at appropriate times. As time allows, assist the PM Cook with evening meal preparations.
PM Cook must be able to assist AM cook with duties for lunch preparations while coordinating products and procedures for evening meal preparation and.
Qualifications:
High school diploma or GED required.
Previous experience in food service preferred, but not required.
Physical Demands:
Eye/Hand, Eye/Foot and Hand/Foot Coordination.
Normal eyesight, with or without corrective lenses.
Normal hearing, with or without hearing aids.
Motor coordination and manual dexterity.
The ability to bend, stoop, crawl, and kneel.
The ability to push and pull equipment.
Prolonged amount of sitting, standing and walking throughout the day.
The ability to exert 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly.
Work Environment:
Works In well-lit/ventilated areas. Atmosphere is warm for cooking.
Is subject to frequent interruptions.
Is involved with patients, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
Is willing to work beyond normal working hours, on weekends, on holidays, and in other positions when necessary.
Is subject to falls, burns, from equipment, odors, etc., throughout the workday.
Is subject to sudden temperature changes when entering refrigerator and freezer.
May be exposed to heat/cold temperatures in kitchen, storage area.
May be exposed to infectious waste, diseases, conditions, etc., including exposure to the AIDS and Hepatitis B viruses.
Additional Duties:
Additional duties and responsibilities may be added to this job description at any time. The job description does not state or imply that these are the only activities to be performed by the employee holding this position. Employees are required to follow any other job-related instructions and to perform any other job-related responsibilities as requested by their Supervisor or assigned charge personnel.