COOK I

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.

Follows a menu to prepare and cook meats, fish, poultry, gravies, cereals, soups, vegetables and other foods for service in an institutional setting. May create and update menus, help with grocery items inventory and kitchen, equipment maintenance.

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 Nutrition 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 Education, Training,

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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 Knowledge, Skills, and Abilities: Essential Technical/Motor

Eye/hand coordination, dexterity, ability to use proper tools and equipment. Ability to perform basic computer functions to complete mandatory education. Interpersonal

Excellent interpersonal and customer service skills. Have a caring attitude and sincere interest in others. Demonstrate friendliness and enthusiasm.

Build relationships with all types of people. Essential Physical

Walking, standing, lifting 40 pounds, carrying, full range of motion, exposure to extreme cold in freezers and exposure to a noisy environment. Essential Mental Abilities: Read, write, understand, and speak English; follow written and oral instructions without frequent supervision; able to deal with a variety of personalities; ability to do mathematical calculations; ability to do independent problem solving and do multi-task work.

Essential Sensory

Touch, sight, smell, taste, hearing to perform duties. Exposure to Hazards: OSHA CATEGORY III. Identified job duties do not have any anticipation for contact with blood, contaminated body fluids or tissues.

Hours of Work: 5:00 a.m.-8:00 p.m.;7 days per week; shift varies Employees working in healthcare facilities have the potential to be exposed to hazardous materials including: Hazardous Chemicals/Drugs, Waste Anesthetic Gases, Radiation, Latex, Biological Hazards, Respiratory Hazards and Ergonomic Hazards. See Hazardous Materials in the Workplace Policy Certifications required: See Cardiopulmonary Resuscitation Certification Policy and Certifications/Education Requirements Policy.

Rotating shift · varies based on facility need