Cook: Part-Time

Hours: Non-Exempt. Works a maximum of forty (40) hours per week, as assigned by the Dietary Manager.

Reports To: Dietary Manager

Travel: None

Job Summary: Prepare and serve meals to be transported to dining room and to be delivered to rooms by nursing assistants.

Work Environment: Works in well lighted well-ventilated work area. Subject to falls, strains, burns heat and cold. Subject to handling contaminated articles.

Essential Functions:

• Cook and bake according to schedule. Keep food preparation area, utensils and equipment clean and sanitized.
• Clean according to schedule or assigned by Dietary Manager.
• Take charge of dietary department in absence of the Dietary Manager.
• Monitor inventory as used and report to manager if item(s) are low.
• Follow established policies and procedures of the Dietary Department.
• Cooks meals following planned menus. Bake and prep per schedule posted.
• Serves meals using required amounts of food and diet order.
• Make sure required food is taken from the freezer and put in the refrigerator for thawing per schedule.
• Attends in-service education classes.
• Must be aware of potential wet floor from water and grease.
• Must anticipate 180° water in all faucets in kitchen.
• Must observe and follow all safety rules when using equipment: use of potholders; cutting and slicing foods; use of mixer.
• Must use ladder for items higher than eye level.
• Must know location of fire extinguisher and how to use.
• Follow proper lifting procedures and body mechanics.
• Observe residents carefully and report changes in condition or other information to the Charge Nurse.

Skills and Abilities:

• Sensitivity to the needs and feelings of the residents and families.
• Ability to work congenially with others, willingness to help others and flexible.
• Respect confidentiality with information.
• Good health with emotional and mental maturity.
• Respect for human life and individuality (feelings and opinions which differ from those of the other staff.)
• Patience, gentleness, concern and sincerity.
• Positive attitude, encouragement, optimism, hopefulness and realism.
• Accountability, especially for one’s own actions.
• Warmth and friendliness.
• Integrity, tact and diplomacy in contact with residents, family and co-workers.
• Ability to accept supervision and responsibility.
• Neat and well groomed.
• Economical and careful with property and supplies.
• Good observational skills to observe changes in residents physical and mental condition.
• Rest calmly and efficiently in new or stressful situations.
• Follow duty, work assignments and standardized recipes.

Physical Demands:

• Stands, stoops, lifts heavy items, bends, pushes, pulls and walks short distances during the day.
• Exposure to marked changes in temperature and humidity.
• Exposure to dust, fumes and gases.

Qualifications:

• Education/Other-
• Must be 18 years of age or older.
• Must be able to read, write and follow oral and written instructions, document tasks completed.
• Personal-
• Must have the ability to cook quality and nutritional meals under the direction of the Food Service Director.
• Must be able to direct dietary aides regarding meal preparation.

Benefits ~ Paid Time Off, Shift Differentials, Pension match, Health & Dental Insurance, Life Insurance, Referral Bonus, Sign on Bonus, Scholarships and other benefits