COOK

COOK Department: Dietary Supervisor: Dining Service Director FLSA Status: Non-exempt QUALIFICATIONS EDUCATION & CREDENTIALS: High school diploma or G.
E.
D.
preferred, but not required.
Cook must be able to read, write and follow written and oral directions in English.
Cook must have an understanding of mechanical devices and basic sanitation procedures as well as related laws, regulations and guidelines pertaining to hospital and nursing home operations.
May not be a debarred provider.
REGULATORY COMPLIANCE REQUIREMENTS: Cooks are required to report any arrest, charge, or conviction of a crime other than a traffic violation, and receipt of notice of any agency investigation or charge, including investigations relating to licensure, certification status, or dependent adult or child abuse within 48 hours and may not perform services pending such report.
Failure to report such an arrest, charge, conviction, investigation or similar issue may result in termination.
Cooks must understand the nature of resident care and resident rights and comply with these requirements at all times.
A Cook who reasonably believes a dependent adult has suffered dependent adult abuse is required to report suspected abuse to the Administrator within twenty-four (24) hours.
During the course of employment Cooks are also required to report any information that may impact patient/resident care, including, but not limited to, violations of resident rights and HIPAA violations to his/her supervisor or the Executive Director.
CONTINUING EDUCATION REQUIREMENT: Cooks are required to complete annual 12-hour inservice training programs.
Failure to complete the 12-hour inservice training program, or any other requirement under internal policies, local, state or federal law may result in termination.
WORK EXPERIENCE: Previous food service experience desirable, but not necessary.
Extensive on-the-job training will be provided.
GENERAL JOB SUMMARY Cooks are responsible for preparing and serving meals and snacks throughout the facility.
Cooks are responsible for performing various duties in and around the kitchen, including preparation of various portions of meals, presentation of food and delivery of food.
Cooks are responsible for the sanitary condition of tableware and working area and discarding broken and chipped tableware.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES Support Pleasantviews Core Values, Culture, Mission and Vision Statements.
Complete simple food preparation tasks.
Cooperate in keeping entire kitchen clean and in order at all times.
Keep own work area straightened and clean to aid in efficiency of work performed.
Report equipment repairs needed to the Dining Service Director.
Prevent food waste.
Prepare and serve salads, fruits, dry cereals and cold breads on trays at proper time, attractively, and at correct temperature Assist with general cleaning and food preparation tasks as needed.
Maintain daily care of dishwasher and dishwashing area, lavatory and sink, salad work table, dish storage cabinet, and food carts.
Empty trash cans daily and clean them thoroughly.
Replace liners and return cans to stations.
Be aware of resident nutrition needs or restrictions and follow all care plans.
Ability to reasonably conform to all rules and policies of the facility.
Other duties as assigned.
Please note this Job Description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job.
Duties, responsibilities, and activities may change at any time, with or without notice.
PHYSICAL ACTIVITY REQUIREMENTS AND ENVIRONMENT Lifting Requirements: Cooks will frequently be required to lift objects up to 20 lbs.
while preparing foods in the kitchen.
Cooks will occasionally be called upon to lift items between 20 and 35 lbs.
while performing duties in and around the kitchen.
Cooks will infrequently be called upon to lift items over 35 lbs.
Cooks are not required to be able to lift in excess of 50 lbs.
Push/pull requirements of 40 lbs.
are common.
Carrying Requirements: Cooks are frequently required to carry various food items up to 15 lbs.
Cooks are infrequently required to carry food or other items between 10 and 50 lbs.
Carrying in excess of 50 lbs.
is not required.
Safety: Cooks must be familiar with and follow all facility safety policies.
Sight Requirements: Cooks are required to have vision corrected to average in order to assess and respond to residents, family members, physicians, co-workers and others.
Hearing Requirements: Cooks are required to interact with co-workers and others and have a method of communication which allows for workflow and ability to respond to residents, family members, physicians, co-workers and others.
Socialization Requirements: Cooks are required to be able to work with other people in the kitchen area and have basic socialization and communication skills in and around residents, family members, physicians, co-workers and others.
Other Physical Requirements: Cooks will frequently be called upon for twisting, bending, crawling, squatting, kneeling and crouching.
Cooks must be able to be mobile in all kitchen areas, carry trays, and do transport to resident areas.
Must be in good general health and demonstrate emotional stability.
Environment: Exposure to general resident care environment.
Exposure to resident variables such as inappropriate language or physical behaviors due to compromised mental capacity.
Exposure to moderate temperature variations including heat generated by machinery or cooking.
Substantial exposure to kitchen/cooking conditions and residential living/dining areas.
Substantial exposure to sharp-edged utensils and containers.
Exposure to a wide array of food items.
Frequent exposure to moving machinery and cleaning, disinfecting chemicals, heating appliances and cooking apparatus.
Exposure to pharmacological preparations, biologicals, and potential biohazard materials including blood and other bodily fluids and medical sharp objects.
Moderate exposure to chemicals including cleaning solutions, perfumes, dyes, etc.
Exposure to office equipment and chemicals such as copier toner.
Significant exposure to moving equipment and machinery.
Moderate noise levels exist.
Frequent work interruptions occur.
Work in groups or teams required.
Extended or variable hours may be required.
Nvr 0% Rare 1-5 Seld 6-19 Occas 20-33 Freq 34-66 Cont 67-100 Nvr 0% Rare 1-5 Seld 6 -19 Occas 20-33 Freq 34-66 Cont 67-100 LIFT PHYSICAL ACTIVITIES 1 - 10 lbs.
Bend/Stoop X 11 - 20 X Twist X 21 - 35 X Crouch/Squat X 36 - 50 X Kneel X CARRY Crawl X 1 - 10 lbs.
X Walk-Level X 11 - 20 X Walk-Uneven X 21 - 35 X Climb Stairs X 36 - 50 X Climb Ladder X PUSH Reach Over Shldr X 1 - 10 lbs.
Use Arms X 11 - 20 X Use Wrists X 21 - 35 X Use Hands X 36 - 50 X Grasping X PULL Fingering X 1 - 10 lbs.
Foot Control X 11 - 20 X ENVIRONMENT 21 - 35 X Inside X 36 - 50 X Outside HAZARDS Heat X Blood Borne Pathogens