Nutritional Services Cook

1 week ago

San Diego, California, United States Jacob Healthcare Center Full time
Reports to: Director of Food Services

Department: Dietary

Objective of Your Role:

The main objective of your role is to prepare meals in accordance with current applicable federal, state, and local standards, guidelines, and regulations, alongside our established policies and procedures, and as directed by the Dietitian and/or Dietary Services Supervisor, to ensure that high-quality food service is consistently provided. As a Cook, you are entrusted with the administrative authority, responsibility, and accountability necessary for executing your assigned tasks.

Key Responsibilities:

Administrative Duties:
  • Review menus prior to food preparation.
  • Coordinate dietary services with other departments as needed.
  • Ensure adherence to all dietary procedures in line with established policies.
  • Maintain and file menus according to established protocols.
  • Process and communicate dietary changes and new diets as ordered in the absence of the Dietary Services Supervisor (DSS).
  • Regularly record food and equipment temperatures as per policy.
  • Oversee meal service in the absence of a supervisor.
  • Perform other duties as necessary or as directed.
  • Participate in and implement recommendations from committees (Infection Control, Safety, Dining, Resident Council, and Resident Satisfaction, etc.) as directed.
Personnel Management:
  • Meet with dietary staff as necessary to identify and rectify issues and enhance service quality.
  • Foster positive working relationships with dietary and facility staff and residents.
  • Uphold resident rights at all times (e.g., knocking before entering rooms, maintaining confidentiality, addressing resident complaints, and reporting to DSS).
  • Ensure compliance with established dietary policies and procedures by department personnel, residents, and visitors.
  • Create a warm, engaging atmosphere with a focus on personal interest and positive reinforcement.
  • Actively participate in the dietary department as a collaborative team member.
  • Delegate authority and responsibilities to other qualified department personnel.
  • Assist in establishing food service production lines to ensure timely meal preparation.
  • Report absenteeism and tardiness to the Supervisor of Dietary Services.
  • Report all occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Dietary Services Supervisor.
  • Attend meetings and training sessions as required.
Dietary Services:
  • Prepare appealing and nutritious meals in accordance with planned menus and temperature requirements in a timely manner.
  • Prepare food for therapeutic and texture-modified diets according to planned menus while adhering to portion control procedures.
  • Assist in preparing and serving nutritional snacks and nourishments for residents as needed.
  • Ensure that appropriate equipment and utensils are provided with each resident's meal tray, including any special equipment as ordered.
  • Prepare and serve alternative food choices for residents who refuse the served items in compliance with their dietary orders.
Safety and Sanitation:
  • Perform duties in accordance with regulations and established policies.
  • Adhere to Infection Control and Universal Precautions policies and procedures during daily tasks.
  • Conduct scheduled cleaning duties following established protocols.
  • Report any hazardous conditions or equipment to your supervisor immediately.
  • Document all accidents/incidents to your supervisor on the shift they occur.
  • Maintain cleanliness and proper organization in food storage areas at all times.
  • Ensure proper disposal of refuse.
  • Ensure dietary personnel wear protective clothing/devices when handling infectious waste and/or blood/body fluids.
  • Report any missing or illegible labels or MSDSs to your supervisor.
  • Ensure compliance with fire protection and prevention programs as per departmental policies.
  • Maintain proper personal hygiene and cleanliness, practicing appropriate handwashing, glove, hairnet, and apron use.
Inventory Management:
  • Utilize the FIFO method (First In, First Out) when consuming food items and/or supplies.
  • Receive orders to verify quantity and specifications while complying with mandated health requirements.
Equipment and Supply Management:
  • Ensure adequate stock levels of staple and non-staple food, supplies, and equipment at all times, notifying DSS of any needs.
  • Assist in inventorying and storing incoming food and supplies as necessary.
  • Ensure proper labeling and storage of hazardous chemicals used in the dietary department, and that sharp or dangerous materials are disposed of correctly.
Working Conditions:
  • Work in well-lit and ventilated areas, with a warm atmosphere for cooking.
  • Move intermittently throughout working hours.
  • Be subject to frequent interruptions.
  • Engage with residents, personnel, visitors, and government agencies under various conditions.
  • Handle interactions with emotionally distressed residents and family members.
  • Communicate with medical staff, nursing staff, and other department supervisors.
  • Work beyond normal hours, including weekends and holidays, and temporarily in other positions when necessary.
  • Be subject to call-back during emergencies (e.g., severe weather, evacuation, post-disaster situations).
  • May be required to work shifts other than the one assigned.
  • Participate in continuing education programs.
  • Be subject to potential injuries from falls, burns, and exposure to various odors throughout the workday.
  • Experience sudden temperature changes when entering refrigeration areas.
  • May be exposed to heat or cold in kitchen/storage areas.
  • Be subject to exposure to infectious waste and diseases, including TB and the AIDS and Hepatitis B viruses.
  • Maintain effective communication with other departments to adequately plan for dietary services and activities.
  • May handle and be exposed to hazardous chemicals.
Experience:

One (1) year of dietary experience in a supervisory role within a hospital, skilled nursing care facility, or related medical environment is preferred but not mandatory. A minimum of one (1) year of cooking experience is required.

Specific Requirements:
  • Ability to follow written and oral instructions and accept constructive feedback.
  • Capability to cook a variety of foods in large quantities.
  • Proficiency in reading, writing, speaking, and understanding the English language.
  • Effective communication skills with residents to ascertain preferences and provide suitable food options.
  • Ability to make independent decisions when necessary.
  • Willingness to engage tactfully and harmoniously with personnel, residents, family members, visitors, and the general public.
  • Knowledge of dietary practices and procedures.
  • Commitment to maintaining the care and use of supplies and equipment, and ensuring the cleanliness and safety of dietary service areas.
  • Ability to minimize waste of supplies and misuse of equipment.
  • Openness to seeking new methods and principles and integrating them into existing dietary practices.
  • Must not pose a direct threat to the health and safety of others in the workplace.
  • Ability to read, understand, and comply with the Policy and Procedure manual and Diet Manual.
  • Commitment to maintaining thorough personal hygiene and wearing the appropriate uniform and equipment.
Physical and Sensory Requirements:
  • Ability to move intermittently throughout the workday.
  • Capacity to cope with the mental and emotional stress of the position.
  • Ability to see and hear or use prosthetics that enable these senses to function adequately.
  • Must meet the general health requirements set forth by facility policies, including a medical and physical examination.
  • Ability to push, pull, move, and/or lift a minimum of 40 pounds to a height of at least 3 feet and carry such weight a minimum distance of 10 feet.
  • May be required to assist in the evacuation of residents during emergencies.

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