JOB SUMMARY

The Cook prepares food and ensures the nutritional care of residents following the current federal, state and local standards, guidelines and regulations that govern long term care and assisted living facilities. The Cook is entrusted to follow established policies and procedures as directed by the Food and Nutrition Services Manager, to assure that quality food service is provided at all times.

ESSENTIAL FUNCTIONS

• Review menus prior to preparation of food.
• Ensure that menus are maintained and filed in accordance with established policies and procedures.
• Assist in establishing food service production line, etc, to assure that meals are prepared on time.
• Prepare meals with an appetizing appearance in accordance with planned menus.
• Serve food in accordance with established portion control procedures.
• Inspect special diet trays to assure the correct diet is served to the correct resident.
• Make only authorized food substitutions.
• Tastes all prepared foods prior to service and adjusts as necessary for acceptance by residents
• Perform administrative requirements such as completing necessary forms, reports, etc., and submit to Dietary Manager
• Work with the facility's dietician as necessary and implement recommended changes as required.
• Coordinate food service with other departments as necessary.
• Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids.
• Adheres to dress and jewelry requirements per health code regulations
• Assist/direct daily or scheduled cleaning duties in accordance with established policies and procedures.
• Attend and participate in facility mandatory in-service training programs as scheduled.
• Participate and assist in departmental studies and projects as assigned or that may become necessary.
• Maintain confidentiality of all pertinent resident care information including protected health information.
• Demonstrate a passion for caring as evidenced by interaction with co-workers, residents, families, and visitors.
• Must be able to cook a variety of foods in large quantities
• 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
• Perform all other duties, as assigned.

JOB QUALIFICATIONS

• Certification
  • See Cardiopulmonary Resuscitation Certification Policy and Certifications/Education Requirements Policy.
• Licensure
  • None
• Experience
  • Must have, as a minimum, one year food experience in a supervisory capacity.
    • It is preferred that the experience be in a hospital, nursing care facility, or other related medical facility

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