Job description

JOB DESCRIPTION

TITLE: Cook

REPORTS TO: Dining Services Manager

I. SUMMARY OF POSITION:

Prepares food in accordance with current applicable federal, state and local guidelines and regulations; Corporate policies and procedures; and as directed by the Dining Services Manager. To ensure that quality food service is provided at all times.

II. ESSENTIAL FUNCTIONS:

The responsibilities of this position enumerated below, involve significant physical activities including standing (most of the time), lifting (up to 50 pounds unassisted), bending, stooping, pushing, pulling, and twisting. The tasks on this job description marked with an asterisk (*) are those that regularly require these physical activities.

*1. Prepare food in accordance with sanitary regulations, as well as Corporate

policies and procedures.

*2. Review menus prior to preparation of food. Complete pre-preparation

as directed by Dining Services Manager.

*3. Prepare meals in accordance with planned menus, standardized recipes

and production sheets.

*4. Prepare food for therapeutic diets in accordance with planned menus.

5. Make only authorized substitutions. May assist with documentation of

these.

*6. Prepare and serve meals that are palatable, appetizing in appearance

(garnished) and at the proper temperature.

7. Review food items on extended menus with serving staff prior to tray

line service.

*8. Take and record temperatures on all food served.

*9. Assist in serving meals as necessary from the steamtable or transferring

food delivery carts. Follow posted mealtimes.

*10. Serve food in accordance with established portion control procedures.

*11. Ensure that food and supplies for the next day’s meal are readily

available.

*12. Assist in inventorying and storing incoming food, supplies, etc., as

necessary. Move and lift stock and equipment as necessary.

13. Safety:

*a. Know and follow facility rules.

*b. Demonstrate proper use of equipment. Report equipment needs

or repairs.

c. Follow facility smoking policies.

d. Report any incidents or accidents of residents, staff or visitors

to the appropriate facility personnel.

*e. Perform duties, which may include transportation of residents,

as assigned in Facility Disaster Plan.

*14. Assist in scheduled cleaning duties, in accordance with established

policies and procedures.

*15. Assist in maintaining all work/storage areas in a clean and properly

arranged manner at all times. Sign off cleaning schedules.

*16. Follow established infection control policies and procedures; use

required protective equipment.

*17. Properly dispose of kitchen wastes.

18. Perform administrative requirements such as completing necessary forms

and reports, and submit them to the Dining Services Manager as

directed.

*19. Ensure that all dining services procedures are followed in accordance with

established policies as directed by the Dining Services Manager.

20. Process diet changes and new diets upon receipt from nursing services,

as directed by Dining Services Manager.

21. Maintain a friendly, respectful, helpful attitude toward residents, their

families, staff, volunteers and visitors.

22. Maintain confidentiality of resident information.

23. Attend inservices and other meetings as directed.

24. Follow facility dress and personal hygiene policies.

25. Participate in Continuous Quality Improvement teams as requested.

26. Coordinate dining services with other departments as directed by the

Dining Services Manager.

27. Assist in training and orientation of dining services employees.

*28. Perform other duties as assigned and consistent with level of preparation and experience.

III. QUALIFICATIONS:

1. Meet all health requirements imposed by law.

2. Ability to read, write, speak and understand English.

3. Ability to relate positively, effectively and appropriately with residents,

families, community members, volunteers and other facility staff.

4. Ability to withstand sudden temperature changes from the heat of the

kitchen or the cold of the freezer.

5. Ability to taste and smell food to determine quality and palatability.

IV. PHYSICAL REQUIREMENTS:

1. Work requires walking through the facility to and from other departments.

2. Reaching for and handling menu’s, reports and supplies.

3. Speaking and hearing when receiving instructions and conversing with others.

4. Reading and accurately recording information.

5. Lifting objects up to 50 pounds on an occasional basis.

V. WORK ENVIRONMENT:

1. Is subject to hostile and emotionally upset residents, family members, personnel and visitors.

2. May work beyond normal working hours and on weekends and holidays as deemed necessary.

3. May be exposed to effects of odors, dust, disinfectants and other air contaminates.

4. May be subject to exposure to infectious waste, diseases, conditions, etc.,

including TB and the AIDS and Hepatitis B viruses.

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

Job Type: Full-time

Pay: $11.00 - $13.00 per hour

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Shift:

• Evening shift

Weekly day range:

• Rotating weekends

Ability to commute/relocate:

• Edmonton, KY 42129: Reliably commute or planning to relocate before starting work (Required)

Shift availability:

• Night Shift (Preferred)
• Day Shift (Preferred)

Work Location: In person

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