COOK @ THE LEGACY

POSITION TITLE: Food and Nutrition Services Cook

REPORTS TO: Food and Nutrition Services Supervisor

DEPARTMENT: Food and Nutrition

The primary responsibility of your job position is to prepare food and ensure 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. You are 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.

KEY RESPONSIBILITIES:

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.

TALENT:

Relationship Building

Have a caring attitude and sincere interest in others

Demonstrate friendliness and enthusiasm

Build relationships with all types of people

Influencing

Communicate effectively

Executing

Self-directed

Ability to organize and prioritize

Ability to exercise judgment and display understanding

Detail oriented and follow through

Strategic Thinking

Solve problems effectively

Creative in coming up with options and variety

Curiosity and desire to learn

SKILLS AND KNOWLEDGE:

l Must be knowledgeable of food procedures

EDUCATION AND EXPERIENCE:

High school diploma or GED

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

JOB TRAINING:

How long it usually takes to completely perform this job when the incumbent has the minimum knowledge, skills, ability, work experience and/or education: up to 3 months

WORK ENVIRONMENT:

Works in well-lighted/ventilated areas. Atmosphere is warm and noisy for cooking

Moves intermittently during working hours

Is subject to frequent interruptions

Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances

Is subject to hostile and emotionally upset residents, family members, etc

Communicates with the medical staff, nursing staff, and other department supervisors

Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.

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

Attends and participates in continuing educational programs.

Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as reactions from dust, disinfectants, tobacco smoke, and other air contaminants.

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

Maintains a liaison with other department directors to adequately plan for food services/activities.

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

PHYSICAL AND SENSORY REQUIREMENTS:

Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times hostile people within the facility

Must meet the general health requirements set forth by the policies of this facility, which includes a mental and physical examination

Must possess sight/hearing senses, or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met

Must be able to taste and smell food to determine quality and palatable

Must be able to push, pull, move, and /or lift a minimum of 50 pounds to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 50 feet

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

OTHER:

Classification: non-exempt

We are an Equal Opportunity Employer, Gender/Minority/Veterans/Disabled. No Agencies or Affiliations please!

It must be understood that this job description in no way states or implies that these are the only duties you will 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 a logical assignment to the position.