Cook-HCC/PT

2 weeks ago

Ashland, Ohio, United States Brethren Care Village Full time


Job Description

POSITION: Cook

REPORTS TO: Culinary Supervisor

DEPARTMENT: Culinary

EXEMPT/ NONEXEMPT: Non-Exempt

REVISED: September 2014

GENERAL DESCRIPTION:

To provide high quality food service to all residents and employees. The basic objective is to promote optimal nutritional status for each resident by providing diet in accordance with physician's orders and consistent with the residents individual physical, cultural and religious needs. The food service will be on duty fourteen hours a day to prepare three meals and a bedtime snack. The department will provide food for special occasions.

TRAINING DUTIES AND RESPONSIBILITIES:
  • Has been employed at the Health Care Center for a minimum of 1 year, in good standing.
  • Will maintain an evaluation score of 75 points or greater.
  • Will not accumulate attendance points beyond a written warning.
  • Disciplinary action is to be nothing beyond a written warning; anything beyond a written warning will result in a loss of Crew Leader title and benefits.
  • All in-services, first aide, CPR, and training must be in good standing and maintained at a current status.
  • Maintains a flexible work schedule to be available to train outside normal work hours.
  • Individual will be agreed upon by the Administrator and Culinary Services Supervisor.
ESSENTIAL FUNCTIONS:

1. Orients and trains new employees according to company policy and procedures
  1. Respects and shows kindness to all residents.
  2. Protects and maintains confidentiality of residents' information and resident rights.
  3. Coordinates dietary functions.
  4. Prepares meals according to menu.
  5. Follows recipes.
  6. Responsible for prep work for next day.
  7. Maintains clean work area at all times.
  8. Assures that floors are free of spills and debris.
  9. Responsible for washing pots and pans.
  10. Records daily sanitation evaluations.
  11. Records daily temperatures on foods.
  12. Records daily temperatures on refrigerators and freezer.
  13. Performs tasks on cleaning schedule.
  14. Responsible for serving meals.
  15. Responsible for making sure meals are served in a timely manner.
  16. Performs daily tasks in accordance with infection control procedures and isolation procedures.
  17. Follows dietary policy and procedures.
  18. Informs dietary manager of any diet changes from nursing.
  19. Responsible for preparing foods for special activities.
  20. Responsible for putting stock away.
  21. Attends dietary meetings.
  22. Attends facility in-services.
  23. Reports malfunctioning equipment to dietary manager.
NON-ESSENTIAL FUNCTIONS:
  1. Occasionally changes schedule or works overtime to meet the needs of the dietary department.
  2. Helps other staff as time permits.
ASSIGNMENT, REVIEW, AND APPROVAL OF WORK:
  1. Receives written and oral instructions from dietary manager or cook in charge.
  2. Shows initiative and judgment in doing assigned tasks.
  3. Ability to organize, perform, and evaluate work.
  4. Work may be reviewed by dietary manager during or upon completion of shift.
RESPONSIBILITY AND DECISION-MAKING AUTHORITY:
  1. Decision-making is limited to specific responsibilities as assigned by dietary manager.
REPORT PREPARATION:
  1. Records all changes in resident's diets or new admissions.
  2. Reports all hazardous conditions in dietary department and dining rooms,
including equipment.
  1. Reports all accidents or incidents observed.
EDUCATION & EXPERIENCE:
  1. Requires applicant to be at least 16 years of age with a minimum of 10th grade education.
  2. Work permit required if under 18 years of age.
  3. Required to attend all mandatory in-services.
EQUIPMENT OPERATION:
  1. Operates and maintains equipment according to facility policies and manufacturers specifications.
  • Blender
  • Dishwasher
  • Trash Compactor
  • Plate Warmer
  • Coffee Maker
  • Ice Machine
  • Garbage Disposal
  • Meat Slicer
  • Ovens
  • Steamtable
  • Steamer
  • Microwave
  • Robot Coupe
  • Toaster
  • Tilt-Skillet
  • Stove
  • Mixer
SPECIFICATIONS - MENTAL/PHYSICAL:
  1. Performs tasks in confined setting for entire shift.
  2. Heat, air conditioning, and humidity are controlled by the facilities central system with variations in temperature on either side of the normal 72 degrees.
  3. Exposure to 0 degree temperature in freezer.
  4. Exposure to 35 degree temperature in cooler.
  5. Exposure to increased temperatures and humidity near cooking battery.
  6. Exposure to constant stress of working with sick residents and their families.
  7. Exposure to residents who are confused, irrational, demanding, and agitated.
  8. Routinely lifts objects weighing up to 75 pounds.
  9. Stands and walks on hard surface entire shift.
  10. Bends, stoops and turns often.
  11. Exerts considerable force in pulling and pushing daily.
  12. Hearing ability must be sharp to understand residents and their needs.
  13. Visual ability must be sharp to read diet cards and spread sheets.
  14. Ability to think clearly and react calmly during emergency situations and assist with possible evacuation of residents.
RELATIONS WITH OTHERS:
  1. Maintains cordial relations with residents and their families.
  2. Communicates clearly and maintains a cooperative spirit with staff.
LEARNING PERIOD REQUIRED:
  1. Ninety (90) day probationary period.
WORK ENVIRONMENT:
  1. Indoors: works in well lighted and ventilated areas. Subject to possible falls, odors and injuries from equipment. May be exposed to infectious waste, diseases, chemicals and various viruses, including Hepatitis B and AIDS.
  2. Outdoors: possible exposure to weather extremes.
This position description contains the major responsibilities required to perform this job. These responsibilities may change at any time to better meet the needs of our clients, residents, or agency.

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