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Key Job Duties and Responsibilities: The Cook prepares food in accordance with current applicable federal, state, and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Director of Food Services Comply with the Facility’s personnel, safety, and corporate policies and procedures. Report witnessed or reported allegations of resident abuse/neglect immediately to the Administrator, Director of Nursing or Charge Nurse on Duty. Treat residents, family members, visitors, and team members with respect and dignity. Maintain the confidentiality of all resident and family information. Report to work on time and as scheduled. Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food Services. Assures staff compliance to all state and federal regulations. Complies with schedule as established by Dietary Manager. Review menus prior to preparation. Inspect special diet trays to assure that the correct diet is served to the resident. Ensure that all dietary procedures are followed in accordance with established policies. 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. Prepare meals in accordance with planned menus. Prepare and serve meals that are palatable and appetizing in appearance. Serve food in accordance with established portion control procedures. Prepare food for therapeutic diets in accordance with planned menus. Prepare food in accordance with standardized recipes and special diet orders. Review care plans to assure that current dietary information is consistent with foods served. Prepare and serve substitute foods to residents who refuse foods served. Prepare food in accordance with sanitary regulations as well as our established policies. Ensure that safety regulations and precautions are followed at all times by all personnel. Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks. Assist/direct daily or scheduled cleaning duties in accordance with established policies and procedures. Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained. Assist in maintaining food storage areas in a clean and properly arranged manner at all times. Ensure that food and supplies for the next meal are readily available. Assist in inventorying and storing in-coming food, supplies, etc., as necessary. Recommend to the Director of Food Services the equipment and supply needs of the department. Make only authorized food substitutions. Assist in food preparation for special meals, for parties, etc. Report missing/illegible labels or safety data sheets to the Director of Food Services. Report all hazardous conditions/equipment to the Director of Food Services immediately. Report all accidents/incidents as established by department policies. Fill out and file reports as directed.
