POSITION TITLE: Cook/ Cook Supervisor
QUALIFICATION STANDARDS:
1.
Knowledge, Skills and Abilities: Supervise, coordinate, and perform functions under the direction of the Foodservice director in accordance with State, Federal and Company policies and procedures; telephone techniques; effective verbal and written English communication skills; must be able to relate positively and favorably to residents, families and to work cooperatively with others; maintain regular attendance; must meet all local health regulations and submit to and meet drug screening, criminal background investigation and reference inquiry criteria; must be able to lift and carry items up to 50 pounds.
2.
Education: High school diploma or equivalent.
3.
Experience: Previous long term care experience preferred.
4.
Certificate/Licenses: Serve Safe Certificate
ESSENTIAL JOB FUNCTIONS: The employee must be able to perform, including but not limited to, these essential functions with or without a reasonable accommodation by the employer, without posing a direct threat to him/her or to others.
JOB DESCRIPTION
1.
Prepares food in accordance with health regulations and established polices and procedures.
2.
Reviews menus, production guides and facility diet guidelines.
Ensures food produced is appealing in accordance with approved cycle menus.
3.
Assists in the ordering process by taking inventory of food and supplies under the direction of the food service director.
4.
Follow the directives of the department director maintaining a professional and positive rapport with facility staff.
5.
Ensures meals prepared are palatable, visually appealing and appropriate for the populations needs.
6.
Utilizes standard recipes and follows menu extensions
7.
Participates in the preparation and distribution of resident snacks.
8.
Maintains and records food temperatures and follows HACCP guidelines as designated by FSD.
9.
Uses correct utensils and ensures portions are correct.
10.
Records temperature and equipment logs as designated by FSD.
11.
Participates in facility and department in-service programs.
12.
Actively promotes kitchen sanitation with clean as you go practices and adherence to department cleaning lists.
13.
Promotes teamwork and contributes to an orderly dining service department.
14.
Adheres to all department and facility safety guidelines i.
e.
Knife safety, non-slip foot ware and proper safe utilization of equipment.
15.
Oversees dietary staff as designated by FSD.
16.
Meets individual resident needs by adhering to resident preferences and therapeutic diet needs.
17.
Assists in maintaining par levels.
18.
Maintains confidentiality of resident and staff records.
19.
Assists with reporting and responding to resident concerns and grievances.
20.
Records menu substitutions and does so only with the FSD’s approval.
21.
Completes daily, weekly and special cleaning tasks.
Assists in the completion and oversight of department cleaning tasks.
22.
Communicate supply needs to FSD or designee.
23.
Reports any defective or broken equipment to FSD immediately upon observing or receiving reports of broken or defective equipment.
24.
Reports accidents and incidents immediately to FSD.
Ensures all proper documentation is completed.
25.
Able to work extended hours standing, walking and regularly lifting items up to 50 lbs.
26.
Adhere to all uniform guidelines including hairnets and ID badges,
27.
Practice safe working habits in compliance with facility guidelines.
28.
Perform all duties as assigned.
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