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Cook

1 month ago

Shingle Springs, United States Ponte Palmero Senior Living Full time
Job DescriptionJob Description

INTEGRAL SENIOR LIVING JOB DESCRIPTION

Job Number:

Job Title: Cook CA

FLSA Status: Non – exempt

Department: Culinary

Date Reviewed: 1/11/2013

Prepared by:

SUMMARY

The Cook is responsible for preparing food in accordance with the approved menu, current standards, guidelines, and regulations with established procedures, and as may be directed by the Executive Director and/or Food Service Director to assure that quality food service is provided at all times. Reports to: Food Service Director.

ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBLITIES

The essential duties and responsibilities described below are representative of those an employee encounters while performing the basic functions of the position. While every effort has been made to identify the essential functions of the position, it 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 is an essential function of the position. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions of the position.

  1. Prepare and serve all food items and meals in accordance with planned menus and recipes ensuring all meals and food prepared are palatable and appetizing. Assist in food preparation for special meals, parties, events, etc.
  2. Inspect special diet requests and orders to assure that the correct diet is being served.
  3. Prepare and serve substitute foods to residents who refuse foods served. Make only authorized food substitutions and consult with and advise Food Service Director on menu changes.
  4. Prepare food and serve in accordance with sanitary regulations, as well as with established policies and procedures. Reports any incidents or infractions to Food Service Director.
  5. Ensure that food storage areas are clean and properly arranged at all times.
  6. Obtain and maintain a valid Serv Safe/Food Handler’s permit.
  7. Assist, when requested, in the purchasing of food and supplies. Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times. Work closely with the Food Service Director in specifying and selecting food products.
  8. Dispose of food and waste in accordance with established policies.
  9. Properly label, date and store all food leftovers.
  10. Check in all purchases in absence of Food Service Director. Assist in inventory and storing in- coming food, supplies, etc. as necessary.
  11. Assist in serving meals as necessary on a timely basis.
  12. Open or close kitchen as dictated by department scheduling.

Page 2

Job Title: Cook CA

  1. Record temperatures of coolers and freezers as required by company policy.
  2. In the absence of the Food Service Director, ensures all staff arrive and/or depart at scheduled times as posted.
  3. Responsible for all cleaning items assigned to this position, as posted on daily/weekly checklist and those assigned by Food Service Director.
  4. Ensure that the next day’s items are in stock and pulled and thawing under refrigeration as dictated by the menus.
  5. Prepare soups, appetizers, entrees, vegetables, side dishes, and desserts for both the regular and special diets for the residents, as well as the meals served to the staff and all special events requiring food service.
  6. Plan the timing of food production to coordinate with meal serving hours so that quality, temperature, and appearance of food are preserved.
  7. Maintain control over meal portions and food consistency. Estimate food requirements and controls serving portions thereby eliminating waste and leftovers. Responsible for the safe storage and efficient use of all items within the kitchen’s inventory.
  8. Responsible for set-up of carts to be delivered to resident dining areas.
  9. Display tact and friendliness when dealing with residents, families and visitors.
  10. Per State of California regulations, as a “mandated reporter” you must report all known or suspected incidents of resident abuse of dependent adults or elders.
  11. Provide support to community’s marketing efforts through positive/friendly interaction during all property tours and telephone contact with the public, and as directed by a supervisor.
  12. Communicate any observed or suspected resident change of condition to a supervisor immediately.
  13. Maintain a safe and secure environment for all staff, residents and guests, following established safety standards.
  14. Encourage teamwork through cooperative interactions with co-workers and other departments.
  15. Support a positive and professional image through actions and dress.
  16. Performs other duties consistent with the position as assigned by the Food Service Director

MINIMUM QUALIFICATIONS

Minimum Age Requirement:

Must be at least 16 years of age.

Education:

Ability to read, write and speak the English language.

Experience:

Prefer six months (6) experience in food preparation and in safe

handling of food and equipment.

Mathematical Skills:

Ability to make simple mathematical calculations

Reasoning Skills:

Ability to follow approved, standardized recipes and menus for regular and therapeutic diets.

Ability to make independent decisions and work without supervision.

Oral/Written Communication Skills

Ability to follow written and oral directions.

Ability to interact tactfully with residents and family members, staff and general public.

Equipment Used:

Standard cooking equipment and utensils typically found in facilities serving food for quantity preparation.

Page 3

Job Title: Cook CA

Physical Effort:

Be mobile and able to perform physical requirements of the job. Good physical health verified by a health screening, including a chest x-ray or an intradermal test result not more than 6 months

prior or seven (7) days after employment.

Personal Characteristics:

Displays sincere compassion towards older adults.

Demonstrates genuine concern for the physical and emotional needs of older people and their families.

Working Conditions:

Well-lighted, air-conditioned health care environment.

Ability to withstand extremes of heat and cold; odors from food preparation.

Other:

(As required by Title 22)

Employee must pass a criminal record clearance prior to

beginning work in the community.

JOB RELATIONSHIPS

Supervises:

In absence of Food Service Director,

supervises other Culinary staff

Supervised by:

Food Service Director

PHYSICAL AND MENTAL REQUIREMENTS

N/A = Not required in this position

O = Occasional: Performed or encountered 1% to 33% of work time F = Frequent: Performed or encountered 34% to 66% of work time C = Constant: Performed or encountered 67% to 100% of work time

N/A

O

F

C

Supervision/ Managing

Supervising

X

Managing

X

Work Setting

Sitting for long periods

X

Operating standard office machines

X

Operating computer

X

Moving freely about property

X

Answering/using telephones

X

Stock Handling Examples of Weights Lifted and Frequency

A ream of paper or less (5 pounds)

X

A small record storage box (5-20 pounds)

X

A case of bottles (20-30 pounds)

X

Furniture, bales, crates, drums (80 pounds or more)

X

Resident Care

Pushing wheelchair

X

Turning residents

X

Helping residents walk

X

Lifting residents

X

Page 4

Job Title: Cook CA

Job Title: Cook CA

Helping residents sit up

X

Mobility

Walking

X

Standing

X

Bending

X

Climbing

X

Crawling

X

Reaching

X

Visual Requirements

Overall vision

X

Color perceptions

X

Depth perceptions

X

Reading/close up work

X

Field of vision/peripheral

X

Dexterity

Handling

X

Reaching

X

Grasping

X

Fingering

X

Feeling

X

Hearing/Talking

Hearing normal speech

X

Hearing on the telephone

X

Hearing faint sounds

X

Talking in person

X

Talking on the telephone

X



Page 5

Job Title: Cook CA

N/A = Not required in this position

O = Occasional: Performed or encountered 1% to 33% of work time F = Frequent: Performed or encountered 34% to 66% of work time C = Constant: Performed or encountered 67% to 100% of work time

N/A

O

F

C

Calculating/Interpreting

Calculating

X

Comparing

X

Editing

X

Evaluating

X

Interpreting

X

Organizing/Planning

Organizing

X

Consulting

X

Analyzing

X

Planning

X

Designing

X

Documenting/Implementing

Documenting

X

Specifying

X

Coordinating

X

Implementing

X

Presenting

X

Emotional/Psychological Factors – Exposure to

Stressful situations

X

Trauma, grief, death

X

Public contact

X

Decision making

X

Concentration

X

Environmental Conditions

Noise

X

Dirt, dust, smoke, fumes

X

Cold, heat (indoors)

X

Cold, heat (outdoors)

X

Blood-Borne pathogens

X

Additional Requirements to the Position (List)

Compliance with the Property’s Exposure Control Plan.

X

Compliance with the Property’s Blood Borne Pathogens

Standard.

X

Compliance with the Property and Department’s safety and

emergency procedures.

X

Responsible for resolving, reporting, and anticipating

potentially hazardous conditions.

X

Page 6

Job Title: Cook CA

STATEMENT OF UNDERSTANDING

I have read this job description and fully understand the requirements outlined above. I accept the position of Cook and agree to perform the identified essential functions in a safe manner and in accordance with the company’s established procedures. I understand that my employment is at-will, and thereby understand that my employment may be terminated by the company or myself at any time, for any reason or no reason. I further understand that nothing in this job description restricts management’s rights to assign or reassign duties and responsibilities to this job at any time.

Employee Name: Date:

Employee Signature:

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