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Form of workJob Description
$500 SIGN-ON BONUS! SKILLED NURSING FACILITY
Job Summary
The Nutrition Services Cook prepares and serves nourishing and attractive meals and other foods as required to support the menu specific to diet orders and other facility events. Will 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 Nutrition Services, Certified Dietary Manager, and/or Dietitian.
Essential 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.
Residents Rights
Knows and respects patients’ rights.
Ensures protected health information is kept confidential.
Reports complaints made by patients to supervisor.
Reports allegations of patient abuse, neglect and/or misappropriation of patient property.
Safety and Sanitation
Uses standard precautions as outlined in policies and procedures.
Follows established safety policies and procedures.
Observes safety needs of patients as indicated in care plan.
Wears and/or uses safety equipment and supplies when indicated and properly trained to use.
Demonstrates job-specific knowledge of fire and disaster preparedness during drills or actual situations.
Operates, cleans, and stores kitchen equipment in a safe manner.
Identifies location of SDS for chemicals used and demonstrates knowledge of SDS sheets and use.
Demonstrates knowledge of and proper use of eye wash station.
Understands and demonstrates proper use of all kitchen equipment.
Follows Safe Serve guidelines.
Follows all state and local guidelines for food sanitation.
Follow established Infection Control policies and procedures when performing daily tasks.
Staff Development
Attends and participates in scheduled in-service training and educational classes as mandated by regulatory agencies and company policies.
Participates in facility committees, as requested.
Completes assigned Relias training.
Food Preparation/Production Responsibilities
Reviews menus, patient census information, production guides and pre-prep sheets to determine type and quantities of food to be prepared.
Prepares meal items according to planned menus and standardized recipes; refers to food service director or dietitian the need for menu changes.
Prepares and serves meals that are palatable and appetizing in appearance
Prepares food according to safe food handling guidelines in the facility policies and procedures and HACCP (Hazard Analysis and Critical Control Point) and state and federal regulations.
Prepares food in a timely manner to preserve food quality and serve meal on time.
Operates a variety of kitchen utensils and equipment such as blenders, mixer, food slicer, steamer, food processor, convention oven, range, and tilt skillet; Operates equipment according to manufacturer’s instructions and supervisory direction.
Prepares consistency modified and diet foods appropriately. Prepares food for therapeutic diets in accordance with planned menus.
Ensures that appropriate equipment and utensils are provided with the resident’s meal tray.
Review care plans to assure that current food information is consistent with foods served.
Bakes, roasts, broils, and steams food items to prepare for consumption.
Completes pre preparation as needed or assigned including washing, peeling, and cutting vegetables and fruits to prepare for use.
Slices meat and measures or weighs for menu compliance and nutritional accuracy.
Prepares and serves food attractively using gravies, sauces, and garnishes as on menu.
Tests and observes food by tasting for palatability.
Monitors and records food temperatures prior to meal service.
Uses nutritionally equivalent substitutes when required and refers to food service director or registered dietitian for approval.
Prepares and assists with special function meals.
Prepares and serve bedtime snacks.
Handles and stores all food according to facility procedures and safe food handling guidelines.
Uses food supplies and equipment in an efficient and economic manner to prevent waster.
Meal Service Responsibilities
Promotes customer service and patient enjoyment of meals and dining.
Advocates for patients to honor their choices in food and dining.
Uses menus and tray tickets to serve meals correctly.
Meets meal schedules and has meals ready to serve on time.
Serves meals attractively using appropriate garnishes, serving utensils and dinnerware.
Serves food in accordance with established portion control procedures.
Records menu changes.
Food Safety Responsibilities
Use safe food handling techniques as identified in the facility policies and procedures, HACCP, state and federal codes and regulations.
Uses proper hand washing techniques.
Thaws foods appropriately.
Stores food using correct packaging and labeling.
Uses gloves appropriately and changes when required.
Checks refrigerators and freezers for correct temperatures. Notifies food service director if problems.
Follows the cleaning schedule.
Cleans the equipment and work area after each use.
Cools, stores, and reheats cooked foods according to procedures.
Sweeps and mops kitchen floors when assigned.
Takes trash to dumpster if assigned.
Washes pots and pans when assigned.
Does cleaning assignments.
Maintains neat, clean, and orderly work areas.
Administrative Responsibilities
Assumes responsibility for the department in the absence of the Assistant Director of Nutrition Services and Director of Nutrition Services. Serves as “Person in Charge”.
Supervises Nutrition Services Staff regarding food storage, food preparation, tray assembly, and cleaning.
Inspects special diet trays to assure that the correct diet is served to the resident.
Coordinates food service with other departments as necessary.
Works with the facility’s dietitian as necessary and implement recommended changes as required.
Assists 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.
Performs any miscellaneous work assignments as may be required.
Education/Qualifications
High school diploma or GED
Ability to read, write and do math needed for recipes required.
Persons who have been found guilty by a court of law or identified in by any registry, regulatory, or licensing body of abusing, neglecting, or mistreating individuals in a health care related setting are ineligible for employment in the position.
Experience
Two years as cook in a large-scale cooking operation, preferred.
Physical Demands
Lifting 50 pounds maximum with frequent lifting and/or carrying of objects weighing up to 25 pounds. Stooping, standing, crouching, walking, smelling, tasting, color vision, reaching, handling, fingering, and pushing.
EOE
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