Cook

The Pines at Philadelphia Rehabilitation and Healthcare Center -

The primary purpose of your job is to prepare food 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 Director of Dietary Services.

CHAIN OF SUPERVISION:

Reports to Director of Dietary Services.

DELEGATION OF AUTHORITY:

As Cook Supervisor, you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties.

JOB FUNCTIONS:

Every effort has been made to make your job description as complete as possible. However, 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 a logical assignment to the position.

ESSENTIAL JOB FUNCTIONS:

ADMINISTRATIVE FUNCTIONS:

1. Review menus prior to preparation of food. 2. Perform administrative requirements such as completing necessary forms, reports, etc., and

submit to the Director of Dietary Services. 3. Coordinate dietary service with other departments as necessary. 4. Work with facility's Administrator as necessary and implement recommended changes as

required.

5. Ensure that all dietary procedures are followed in accordance with established policies.

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

7. Assume the authority, responsibility and accountability of Cook. 8. Ensure that menus are maintained and filed in accordance with established policies and

procedures. 9. Assist in establishing food service production line, etc., to assure that meals are prepared and

delivered on time.

10. Process diet changes and new diets as received from Nursing Services.

PERSONNEL FUNCTIONS:

1. Develop and maintain a good working rapport with interdepartmental 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.

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

STAFF DEVELOPMENT:

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

necessary. 2. Attend and participate in workshops, seminars, etc., as directed.

3. Attend and participate in annual mandatory in-service training programs.

DIETARY SERVICE:

1. Prepare meals in accordance with planned menus.

2. Prepare and serve meals that are palatable and appetizing in appearance.

3. Serve food in accordance with cstablished facility portion control procedures.

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

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

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

7. Ensure the production and delivery of resident nutritional snacks. (LTC only)

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

SAFETY AND SANITATION:

1. Prepare food in accordance with sanitation regulations as well as our established policies and

procedures. 2. Ensure that safety regulations and precautions are followed at all times by all personnel.

3. Follow established Infection Control and Universal Precautions policies and procedures when

performing daily tasks. 4. Report occupational exposures to blood, body fluids, infectious materials, and hazardous

chemicals to the Director of Dietary Services. 5. 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.

7. Report all hazardous conditions / equipment to the Director of Dietary Services immediately.

8. Report all accidents / incidents and exposures as established per policy and procedures.

9. Assist in maintaining food storage areas in a clean and properly arranged manner at all times.

10. Dispose of food and waste in accordance with established facility policies.

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

fluids.

12. Report missing / illegible labels or MSDSs to the Director of Dietary Services.

EQUIPMENT AND SUPPLY FUNCTIONS:

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

2. Recommend to the Director of Dietary Services the equipment and supply needs of the

department.

3. Match invoice with order before signing for receipt of food, supplies, etc., and forward to Director.

RESIDENT RIGHTS:

1. Maintain the confidentiality of all pertinent resident care information.

2. Knock before entering a resident's room.

3. Report complaints and grievances to the Director of Dietary Services, as per policy and

procedure.

MISCELLANEOUS:

obo :-1. Assist in serving meals as necessary and on a timeiy basis.

2. Make only authorized food substitutions.

3. Follow departmental dress code.

WORKING CONDITIONS:

1. Works in well-lighted / ventilated areas. Atmosphere is warm for cooking.

2. Moves intermittently during working hours.

3. Is subject to frequent interruptions.

4. Is involved with residents, personnel, visitors, government agencies / personnel, etc., under all

conditions and circumstances. 5. is subject to hostile and emotionally upset residents, family members, etc.

6. Communicates with the medical staff, and other department supervisors. 7. Works beyond normal duty hours, on weekends, and in other positions temporarily, when

necessary.

8. Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post

disaster, etc.).

9. Attends and participates in continuing educational programs.

10. Is subject to injury from falls, burns from equipment, odors, etc., throughout the work day, as well

as to reactions from dist, disinfectants, tobacco smoke, and other air contaminants.

11. is subject to sudden temperature changes when entering refrigerator.

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

13. May be exposed to infectious waste, diseases, conditions, etc., including TB, HIV and Hepatitis B

viruses.

14. Maintains a liaison with other department supervisors to adequately plan for dietary services /

activities.

15. May be subject to the handling of and exposure to hazardous chemicals.

EDUCATION:

1. High school education or equivalent.

EXPERIENCE:

1. One (1) year dietary experience in food service industry.

SPECIFIC REQUIREMENTS:

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

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

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

action.

4. Must possess the ability to deal tactfully with personnel, residents, family members, visitors,

government agencies / personnel, and the general public.

5. Must possess be able to follow oral and written instructions.

6. Must maintain the care and proper performance of assigned duties.

7. Must have patience, tact, a cheerful disposition and enthusiasm as well as be willing to handle

residents based on whatever maturity level they are currently functioning.

8. Must possess the ability to seek out new methods and principles and be willing to incorporate

them into existing dietary practices.

PHYSICAL AND SENSORY REQUIREMENTS:

(With or without the Aid of Adaptive Devices)

1. Must be able to move intermittently throughout the work day.

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

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

4. Must possess sight/hearing senses, or use prosthetics that will enable these senses to function

adequately so that the requirements of the position can be fully met.

5. Must function independently, have flexibility, personal integrity, and the ability to work effectively

with residents, personnel, and support agencies.

6. Must be able to meet the general health requirements set forth by the policies of the facility which

include a medical and physical examination.

7. 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 50 lbs to a minimum of 3 feet and be able to pull, move and / or carry such weight a minimum distance of 25 feet intermittently throughout the day.

9. Must be able to assist in the evacuation of residents during emergency situations.