Job description

Dietary Cook

Purpose of Job Position:

The primary purpose of your job position is to prepare food and aid in all food functions in accordance with current applicable federal, state, and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Administrator, to assure that quality food service is provided at all times.

Duties and Responsibilities:

Administrative Functions

· Work with the facilities food service provider as necessary and implement recommended changes as required.

· Review menus prior to preparation of food.

· Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Administrator.

· Coordinate food service with other departments as necessary.

· Ensure that all food procedures are followed in accordance with established policies.

· Assist in standardizing the methods in which work will be accomplished.

· Assume the authority, responsibility and accountability of Cook.

· 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.

· Agree not to disclosed assigned user ID code and password for accessing resident/facility information and promptly report any known or suspected unauthorized access, use, or disclosure of such information to the Administrator.

· Others as deemed necessary and appropriate, or as may be directed.

Personnel Functions

· Develop and maintain a good working rapport with inter-department personnel as well as with other departments within the facility to assure that food service can be properly maintained to meet the needs of the residents.

· Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department.

· Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Administrator.

· Report known or suspected incidents of fraud to the Administrator.

Staff Development

· Participate and assist in departmental studies and projects as assigned or that may become necessary.

· Attend and participate in workshops, seminars, etc., as directed.

· Attend and participate in annual facility in-service training programs as scheduled (e.g., OSHA, TB, HIPAA, Abuse Prevention, Safety, etc.)

Food Service

· Prepare meals in accordance with planned menus.

· Prepare and serve meals that are palatable, appetizing in appearance, and on a timely basis.

· Set up meal trays, food carts, dining room, etc., as instructed.

· Serve food in accordance with established portion control procedures.

· Prepare food for therapeutic diets in accordance with planned menus.

· Prepare food in accordance with standardized recipes and special diet orders.

· Prepare and deliver snacks, etc. as instructed.

· Be sure that appropriate equipment and utensils are provided with the resident’s meal tray.

· Prepare and serve substitute foods to residents who refuse foods served.

· Clean work tables, meat blocks, refrigerators/freezers, etc.

· Sweep and mop floors as directed.

· Carry soiled utensils, etc., to wash area.

· Wash and clean utensils as directed.

· Carry out garbage and keep work areas clean, dry and free of hazardous equipment, supplies, etc.

· Obtain food supplies for next meal.

· Perform dishwashing/cleaning procedures. Assure that utensils, etc., are readily available for next meal.

· Remove food trays from carts, dining rooms, etc., and take to dishwashing area.

Safety and Sanitation

· Prepare food, etc., in accordance with sanitary regulations as well as with our established policies and procedures.

· Follow safety regulations and precautions at all times.

· Follow established Infection Control Precautions policies and procedures when performing daily tasks.

· Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.

· Perform daily or scheduled cleaning duties, in accordance with established policies and procedures.

· Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.

· Report all hazardous conditions/equipment to your supervisor immediately.

· Report all accidents/incidents to your supervisor on the shift in which they occur.

· Maintain food storage areas in a clean and properly arranged manner at all times.

· Dispose of food and waste in accordance with established policies.

· Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids.

· Report missing/illegible labels or SDSs to your supervisor.

Equipment and Supply Functions

· Ensure that food and supplies for the next meal are readily available.

· Assist in inventorying and storing in-coming food, supplies, etc., as necessary.

· Recommend to the Administrator the equipment and supply needs of the department.

Resident Rights

· Maintain the confidentiality of all resident care information including protected health information. Report known or suspected incidents of unauthorized disclosure of such information.

· Knock before entering a resident’s room.

· Report complaints and grievances and make necessary oral/written reports to the Administrator. Follow facility’s established procedures.

Miscellaneous

· Assist in serving meals as necessary and on a timely basis.

· Make only authorized food substitutions.

· Assist in food preparation for special meals, for parties, etc.

Working Conditions:

Works in well-lighted/ventilated areas. Atmosphere is warm 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 sudden temperature changes when entering refrigerator.

May be exposed to heat/cold temperatures in kitchen/storage area.

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.

Specific Requirements:

Must be able to cook a variety of foods in large quantities.

Must be able to read, write, speak, and understand the English language.

Must possess the ability to make independent decisions when circumstances warrant such action.

Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.

Must be knowledgeable of food procedures.

Must possess leadership ability and willingness to work harmoniously with other personnel.

Must be able to follow oral and written instructions.

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.

Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning.

Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food practices.

Must not pose a direct threat to the health or safety of other individuals in the workplace

Physical and Sensory Requirements:

Must be able to move intermittently throughout the workday.

Must be able to speak and write the English language in an understandable manner.

Must be able to cope with the mental and emotional stress of the position.

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 function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies.

Must meet the general health requirements set forth by the policies of this facility, which include a medical and physical examination.

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

Must be able to push, pull, move, and/or lift a minimum of 25 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.

Must be able to lift a minimum of 50 pounds without mechanical assistance and the ability to bodily support with minimal assistance (i.e., partial weight bearing, etc.) up to 100 pounds.

Must be able to taste and smell food to determine quality and palatability.

May be necessary to assist in the evacuation of residents during emergency situations.'
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Work Remotely

• No

Job Types: Full-time, Part-time

Pay: $8.00 - $9.00 per hour

Benefits:

• Paid time off

Medical specialties:

• Geriatrics

Shift:

• 12 hour shift
• 8 hour shift
• Day shift

Work setting:

• Assisted living facility

Ability to commute/relocate:

• Chester, SC 29706: Reliably commute or planning to relocate before starting work (Required)

Work Location: In person

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