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Cook - FT
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Cook - FT - 5:30a - 2p
Looking for a Full time experience cook for various shift and can be able to work every other weekend . Must have a great personality and knowledge of healthcare dietary cooking and able to put out quality meals
Must also be able to follow recipes
Duties and Responsibilities
Administrative Functions
- Review menus prior to preparation of food.
- Inspect special diet trays to assure that the correct diet is served to the resident.
- Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Director of Food Services.
- Coordinate dietary service with other departments as necessary.
- Work with the facility's dietitian as necessary and implement recommended changes as required.
- Ensure that all dietary 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.
- Process diet changes and new diets as received from Nursing Services.
- 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 Director of Food Services.
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 HazCom, bloodborne pathogens, and TB in-service training programs.
Dietary Service
- Prepare meals in accordance with planned menus.
- Prepare and serve meals that are palatable and appetizing in appearance.
- 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 serve bedtime snacks.
- Be sure that appropriate equipment and utensils are provided with the resident's meal tray.
- Review care plans to assure that current dietary information is consistent with foods served.
- Prepare and serve substitute foods to residents who refuse foods served.
Safety and Sanitation
- Prepare food in accordance with sanitary regulations as well as our established policies and procedures.
- Ensure that safety regulations and precautions are followed at all times by all personnel.
- Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks.
- Assist/direct 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 the Director of Food Services immediately.
- Report all accidents/incidents as established by department policies. Fill out and file reports as directed.
- Assist in maintaining 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 MSDS's to the Director of Food Services.
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 Director of Food Services the equipment and supply needs of the department.
Resident Rights
- Maintain confidentiality of all pertinent resident care information.
- Knock before entering a resident's room.
- Review complaints and grievances and make necessary oral/written reports to the Director of Food Services. 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 work day, as well as to 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 supervisors to adequately plan for dietary services/activities.
- May be subject to the handling of and exposure to hazardous chemicals.
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