Cook

A. EDUCATION

It is preferred that the Cook has a High School diploma or equivalency. It is

preferred that the Cook has an education in cooking and therapeutic diets.

B. EXPERIENCE

It is required that the Cook has a minimum of one year dietary experience working in a hospital, skilled nursing care facility or other related medical facility. It is preferred that the Cook has a minimum of three years of experience in a related position with proven ability in supervision.

C. SKILLS REQUIRED

1. Problem Solving : Identifies and resolves problems in a timely manner, gathering and analyzing information skillfully to develop alternative solutions both alone and with groups while using reason even when dealing with emotional topics.

2. Customer Service : Manages difficult or emotional residents, family members, and employee situations, responding promptly to their request for service and assistance, while soliciting feedback to improved service insuring that commitments are met.

3. Interpersonal: Focuses on solving conflict and not blaming. Maintains confidentiality. Listens to others without interrupting and keeps emotions under control. Remains open to others ideas and tries new things.

4. Team Work: Balances team and individual responsibilities, exhibiting objectively and openness to others views. Contributes to building a positive team spirit.

5. Planning and Time Utilization: Consistently plans/coordinates work to achieve maximum productivity and efficiency without sacrificing quality, accuracy and customer service. Meets deadlines in completing job assignments and special projects.

6. Oral and Written Communication: Speaks clearly. Listens carefully and gets clarification. Responds well to questions. Abilities necessary to communicate and work effectively with various levels of staff, residents, family members and the public, and for required written documentation or reports.

7. Numerical Ability: Ability necessary to make various computations in keeping work records and schedules, monitoring inventory control and supplies, and in recipe preparation.

8. Ability to read, understand, and follow recipe directions, diet orders and work assignments.

9. Willingness to perform routine, repetitive tasks with frequent interruptions.

V. DUTIES AND RESPONSIBILITIES

The duties and responsibilities of the Cook include preparing and serving quality food according to established recipes and following the prepared recipes and menus; as well as maintaining high standards of cleanliness and hygiene – all in accordance with current applicable federal, state and local standards, guidelines and regulations, facility policies and procedures, and as may be directed by the Executive Director, Dining Service Manager, dietician and/or food service supervisor to assure that quality food service is provided at all times. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities.

VI. FUNCTIONS OF THE JOB

A. ESSENTIAL

The following job functions have been determined to be essential of this position. Management reserves the right to modify this list and other functions as deemed necessary.

1. Prepare and serve meals that are palatable and appetizing.

2. Review menus prior to preparation of food to assure accurate preparation.

3. Recognize and respond to dietary emergencies and report observations.

4. Follow established Infection Control and Universal Precaution policies when performing daily tasks.

5. Wear protective clothing and devices when performing tasks that involve the handling of infectious waste and/or blood/body fluids.

6. Complete forms and reports to document dietary procedures.

7. Report accidents and incidents to supervisor immediately in all situations.

8. Participate in on-going educational programs related to the job.

9. Maintain confidentiality of all resident information and community business.

10. Report disrepair of dietary equipment, etc.

11. Assume the responsibility and accountability of this position.

12. Perform assigned tasks in accordance with community policies and procedures as instructed by supervisor.

13. Notify supervisor of pending absence or tardiness within the time frame described in the personnel handbook.

14. Establish and encourage an atmosphere of optimism, warmth, and interest in residents’ activity preferences and needs.

15. Follow established smoking regulations and report violations.

16. Perform emergency procedures such as Cardiopulmonary Resuscitation (CPR).

17. Perform other related duties as assigned.

B. OTHER DUTIES

In addition to the essential job functions described above, the following job functions are important to the proper fulfillment of duties:

1. Assist in establishing a foodservice production line, etc. to assure that

meals are prepared on time.

2. Assist in and/or direct scheduled cleaning duties.

3. Defrost freezers.

4. Participate in and assist with departmental studies and projects assigned.

5. Report complaints and grievances to supervisor within three working days.

VII. EQUIPMENT, MATERIAL, MACHINES AND/OR TOOLS USED

The following is a list of the principal equipment, materials, machines, tools, etc., used by the employee.

Cooking utensils

Mixer

Thermometer

Food Processor

Stove

Blender

Oven

Copy machine

Calculator

Printer

Computer

Telephone and fax

Reference books and materials

Miscellaneous office equipment and supplies

Miscellaneous kitchen equipment and supplies

VIII. PHYSICAL STRENGTH REQUIRED

Stands and walks intermittently throughout the working day. Frequently reaches, stoops, bends, lifts, carries, and manipulates various foodstuffs, dietary supplies and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Taste and smell discrimination in determining nutritional quality and palatability of foods. Ability to work with chemicals and cleaning agents. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens and ranges, dishwashing machines, and at steam tables. Must be capable of lifting 25 pounds.

IX. ENVIRONMENTAL CONDITIONS

Because the essential functions of the job of the Cook often require exposure to bodily functions and infectious waste, diseases, odors and other situations associated with health care, including but not limited to exposure to AIDS, HIV and Hepatitis B viruses involving Risk Classification Categories 2 and 3, environmental and safety conditions will fluctuate. To be qualified for the position of Cook, an applicant/employee will have the ability to work in an environment conducive to caring for residents without posing a substantial safety or health threat to self or others.