Cook-Part Time

Works in well lighted well-ventilated work area. Subject to falls, strains, burns heat and cold. Subject to handling contaminated articles.

• Cook and bake according to schedule. Keep food preparation area, utensils and equipment clean and sanitized.

• Clean according to schedule or assigned by Dietary Manager.

• Take charge of dietary department in absence of the Dietary Manager.

• Monitor inventory as used and report to manager if item(s) are low.

• Follow established policies and procedures of the Dietary Department.

• Cooks meals following planned menus. Bake and prep per schedule posted.

• Serves meals using required amounts of food and diet order.

• Make sure required food is taken from the freezer and put in the refrigerator for thawing per schedule.

• Attends in-service education classes.

• Must be aware of potential wet floor from water and grease.

• Must anticipate 180° water in all faucets in kitchen.

• Must observe and follow all safety rules when using equipment: use of potholders; cutting and slicing foods; use of mixer.

• Must use ladder for items higher than eye level.

• Must know location of fire extinguisher and how to use.

• Follow proper lifting procedures and body mechanics.

• Observe residents carefully and report changes in condition or other information to the Charge Nurse.

• Sensitivity to the needs and feelings of the residents and families.

• Ability to work congenially with others, willingness to help others and flexible.

• Respect confidentiality with information.

• Good health with emotional and mental maturity.

• Respect for human life and individuality (feelings and opinions which differ from those of the other staff.)

• Patience, gentleness, concern and sincerity.

• Positive attitude, encouragement, optimism, hopefulness and realism.

• Accountability, especially for one's own actions.

• Warmth and friendliness.

• Integrity, tact and diplomacy in contact with residents, family and co-workers.

• Ability to accept supervision and responsibility.

• Neat and well groomed.

• Economical and careful with property and supplies.

• Good observational skills to observe changes in residents physical and mental condition.

• Rest calmly and efficiently in new or stressful situations.

• Follow duty, work assignments and standardized recipes.

• Stands, stoops, lifts heavy items, bends, pushes, pulls and walks short distances during the day.

• Exposure to marked changes in temperature and humidity.

• Exposure to dust, fumes and gases.

• Must be 18 years of age or older.

• Must be able to read, write and follow oral and written instructions, document tasks completed.

• Must have the ability to cook quality and nutritional meals under the direction of the Food Service Director.

• Must be able to direct dietary aides regarding meal preparation.