Cook

Job Summary:
The primary purpose of the Cook position is to prepare quality food in accordance with
prescribed resident diet specifications, facility procedures, federal, state, and local
standards/regulations as may be directed by the Head Cook and/or Dietary Services
Supervisor.

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

Duties/Responsibilities:

CUSTOMER SERVICE
• Demonstrates quality customer service when performing the role of the Cook, with residents,
family members, facility staff and medical staff.
• Displays flexibility, team spirit, compassion, respect, honesty, politeness and accountability
when dealing with residents, family members and facility staff.
• Demonstrates an awareness of and sensitivity for resident's rights in all interfaces with
residents and family members.
• Communicates effectively via open, straightforward communication, including use of listening
skills and by accessing the appropriate chain of command.
• Seeks validation of knowledge base, quality, decision-making and skill level by actively
questioning when necessary.
• Participates in interdisciplinary communication activities; actively listens and actively
contributes.

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 Dietary Services Supervisor.
• 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 Dietary Services Supervisor.

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 Hazard Communications, blood-borne pathogens, and TB inservice 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 I n f e c t i o n 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 Dietary Services Supervisor 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 proper1y arranged manner at all
times.
• Dispose of food and waste in accordance with established policies.
• Wear protective clothing and equipment when handing infectious waste and/or blood/body
fluids.
• Report missing/illegible labels or MSDS stothe Dietary Services Supervisor.
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 Dietary Services Supervisor the equipment and supply needs of the
department

RESIDENT RIGHTS
• Maintain confidentiality of all pertinent resident care information.
• Knock before entering a residents' room.
• Review complaints and grievances and make necessary oral/written reports to the Dietary
Services Supervisor. 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.

EXPENSE CONTROL
• May assist in preparing and planning the Dietary Department's budget for food, equipment,
supplies, and labor, and submit to the Director of Food Service for review, recommendations,
and approval.

Education and Experience:
• Must possess, as a minimum, a 10th grade education.
• One (1) year dietary experience in a hospital, skilled nursing care facility, or other related
medical facility preferred (but not necessary).
• Must be able to cook a variety of foods in large quantities.
• Must be able to read, write, speak, and understand the English language.
• Must possess the ability to make independent decisions when circumstances warrant such
action.
• Must possess the ability to deal tactfully with personnel, residents, family members, visitors,
government agencies/personnel and the general public.
• Must be knowledgeable of dietary procedures.
• Must possess leadership ability and willingness to work harmoniously with other personnel.
• Must be able to follow oral and written instructions.
• Must maintain the care and use of supplies, equipment, the appearance of work areas, and
perform regular inspections of food service areas for sanitation, order, safety and proper
performance of assigned duties.
• Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle
residents based on whatever maturity level they are currently functioning.
• Must possess the ability to seek out new methods and principles and be willing to incorporate
them into existing dietary practices.
• Must not pose a direct threat to the health or safety of other individuals in the workplace.

Physical Requirements:
• Must be able to move throughout the workday.
• Must be able to speak and write the English language in an understandable manner.
• Must be able to cope with the mental and emotional stress of the position.
• Must possess sight/hearing senses or use prosthetics that will enable these senses to
function adequately so that the requirements of this position can be fully met.
• Must function independently, have flexibility, personal integrity, and the ability to work
effectively with the residents,
• personnel, and support agencies.
• Must meet the general health requirements set forth by the policies of this facility which
include a medical and physical examination.
• 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 40 pounds to a minimum height of
waist height and be able to push, pull, move, and/or carry such weight a minimum distance of
20 feet
• Must be able to taste and smell food to determine quality and palatability.
• May be necessary to assist in the evacuation of residents during emergency situations.