Dietary Cook Jobs

Job Title
Cook
Job Summary
The primary purpose of your job position is to be responsible for preparation of assigned menu items according to standard recipes & department procedures. Possess a general knowledge of all cook positions. Must understand the HAACP/Food Safety Program (Hazard Analysis Critical Control Point) in accordance with current applicable federal, State, OSHA & local standards, guidelines & regulations, & as directed by the Food Service Director, to assure that the highest degree of quality Resident care is maintained at all times. REPORTS TO:
High QUALIFICATIONS
Food Service Director RISK EXPOSURE CLASSIFICATION:

• Knowledgeable of kitchen procedures, cooking characteristics of various cuts of meats, names &
• High School Diploma or GED required or must be enrolled for completion of High School Diploma and/or GED; on-the-job training provided.
• Must have, as a minimum, one year kitchen experience in a hospital, skilled nursing facility or other related medical facility. SPECIAL REQUIREMENTS:
• Possess the ability to make independent decisions when circumstances warrant.
• Possess the ability to deal tactfully with personnel, Residents, family members, visitors, government agencies/personnel, & the general public.
• Must be able to cook a variety of foods in large quantities.
• Must be able to read, write & speak the English language.

contents of dishes, etc.

• Must be in good general health & demonstrate emotional stability.
• Must be able to cope with the mental & emotional stress of the position.
• Must be able to bend, stoop, lift, stir & move intermittently throughout the workday.
• Possess the ability to seek out new methods & principles & be willing to incorporate them into existing practices. PHYSICAL DEMANDS:
• Must be able to cope with the mental & emotional stress of the position.
• Must possess sight/hearing senses, or use prosthetics that enable these senses to function.
• May be required to lift equipment, supplies, etc., 35 lbs. minimum.
• Must be able to follow oral & written instructions.
• Communicates with medical staff, nursing personnel & other department supervisors.
• Works in well lighted/ventilated areas. Atmosphere is warm from cooking.
• Must have patience, tact, cheerful disposition & enthusiasm, and be willing to handle Residents based on their present maturity level.
• Possess leadership ability & willingness to work harmoniously with professional & non-professional personnel.
• Must be able to taste & smell food to determine quality & palatability.
• May be exposed to hot/cold temperatures in kitchen & storage areas.
• Subject to falls, cuts, burns from equipment, hot foods, infectious diseases, odors, etc.
• Willing to work beyond normal working hours & in other positions temporarily as necessary.
• Able to handle frequent interruptions, hostile & emotionally upset Residents, families, etc.
• Must function independently, have flexibility, personal integrity & the ability to work effectively withResidents, personnel & support agencies.
• Maintain the care & use of supplies, equipment, appearance of work areas, regular inspection of food service areas for sanitation, order, safety & proper performance of assigned duties.