Cook FT & PT

SUMMARY The primary purpose of your job position is to prepare food under current applicable federal, state, and local standards, guidelines, and regulations, with our established policies and procedures, and as may be directed by the Head Cook and/or Director of Food Services, to assure that quality food service is provided at all times.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. • Review menus before 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 submitting them to the Director of Food Services. • Coordinate food service with other departments as necessary. • Work with the facility’s dietitian as necessary and implement recommended changes as required. • Ensure that all food procedures are followed under 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 under 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. • Agree not to disclose the assigned user ID code and password for accessing resident/facility information and promptly report any known or suspected unauthorized access, use, or disclosure of such information to the Administrator. • Others as deemed necessary and appropriate, or as may be directed. • 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 Director of Food Services. • Report known or suspected incidents of fraud to the Administrator. • Log off computer workstations per established facility policy. • Participate and assist in departmental studies and projects as assigned or that may become necessary. • Attend and participate in workshops, seminars, etc., as directed