Regional skilled nursing facility seeks a Dietary Cook for its nursing home facility. The primary purpose of your job position is to prepare food for the residents at the facility. Specific functions include:
Administrative Functions Review menus prior to food preparation. Inspect special diet trays to assure that the correct diet is served to the resident. Complete necessary forms, reports, etc. as requested by the Dietary Manager or Dietitian. Coordinate food preparation services with other department as necessary. Work with the facility’s dietitian as necessary and implement recommended changes as required. Ensure that all dietary procedures are followed according to facility policies. Ensure that menus are maintained and filed according to facility policies and procedures. Assist in establishing food service production lines, etc. to assure that meals are prepared on time. Process diet changes and new diets as received from Nursing Services.
Dietary Service Functions Prepare meals according to planned menus. Prepare and serve meals that are tasty and appetizing in appearance. Serve food in accordance with established portion control procedures. Prepare food for therapeutic diets according to planned menus. Prepare food according to standardized recipes and special diet orders. Prepare and serve nutritional supplements and snacks. Be sure that appropriate equipment and utensils are provided with the resident’s meal tray. Review care plans to assure that current dietary information is consistent with food served. Prepare and serve substitute foods to residents who refuse foods served. Make only authorized food substitutions. Assist in serving meals when necessary. Assist in food preparation for special meals, parties, etc.
Personnel Functions Develop and maintain a good working relationship with other food service personnel as well as with other department associates so that food services can be properly maintained to meet the resident’s needs. Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department.
Staff Development Functions Participate in departmental projects as assigned. Attend in-service programs and on-the-job training classes as directed. Attend annual HazCom, blood borne pathogens, and TB in-service training programs.
Safety and Sanitation Functions Prepare food according to sanitary regulations as well as facility policy. Ensure that safety regulations and precautions are followed at all times by all personnel. Follow established Infection Control and Universal Precautions procedures when performing daily tasks. Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Dietary Manager. Assist/direct daily or scheduled cleaning duties. Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained in good working order. Report all hazardous conditions/equipment to the Dietary Manager immediately. Report all accidents/incidents according to facility policy. Complete all necessary reports. Maintain food storage areas in a clean and orderly manner at all times. Dispose of food and waste according to facility policies. Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids. Report missing/unreadable labels or MSDSs to Dietary Manager.
Equipment and Supply Functions 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 equipment and supply needs to the Dietary Manager.
Resident Rights Responsibilities Maintain confidentiality of all pertinent resident care information. Knock before entering a resident’s room. Report food/dietary complaints to the Dietary Manager.
Working Conditions Works in food preparation area as well as throughout the dietary service areas. Atmosphere is warm for cooking. May experience temporary exposure to cold temperatures in the refrigerator/freezer. May be exposed to heat/cold temperatures in kitchen/storage areas. Moves intermittently during work hours. Is subject to frequent interruptions. Is involved with residents, personnel, visitors, government agencies/personnel, under all conditions and circumstances. Is subject to hostile and emotionally upset residents, family members, personnel and visitors. Communicates with the medical staff, nursing personnel and other department supervisors. Works beyond normal working hours and in other positions temporarily, when necessary. Works on weekends and holidays when necessary. Is subject to callback during emergency conditions. Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as to reactions from dust, plastics, synthetics, disinfectants, tobacco smoke, and other potential contaminants. Attends and participates in continuing educational programs. Is subject to exposure to infectious waste, diseases, conditions, etc. including TB and the AIDS and Hepatitis B viruses. May be subject to the handling of and exposure to hazardous chemicals. Maintains a liaison with the resident, their families, support departments, etc. to adequately plan for the residents’ needs.
Education Must possess, as a minimum, a tenth (10 th ) grade education. High School diploma or GED preferred.
Experience One (1) year of experience as a cook or in food preparation. Experience in a health care facility preferred.
Specific Requirements Must be able to read, write, speak and understand the English language. Must display professionalism both in appearance and attitude. Must be able to cook a variety of foods in large quantities. Must be knowledgeable of dietary procedures. Must possess the ability to solve problems and make independent decisions when circumstances warrant such action. Must genuinely care for and understand the elderly and disabled. Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agency personnel and the general public. Must possess the ability and the willingness to work harmoniously with other personnel. Must have patience, tact, a positive disposition and enthusiasm, as well as the willingness to handle difficult people. Must be able to follow oral and written instructions. Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties. Must be willing to seek out new methods and principles and be willing to incorporate them into existing dietary practices. Must not pose a direct threat to the health or safety of other individuals in the workplace.
Physical and Sensory Requirements (with or without the aid of mechanical devices) Must be able to move intermittently throughout the workday. Must be able to cope with the mental and emotional stress of the position. Must be able to taste and smell food to determine quality and edibility. Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure that the requirements of this position can be fully met. Must function independently and have flexibility, personal integrity, and the ability to work effectively with residents, personnel, and support agencies. Must meet the general health requirements set forth by the policies of this facility, which include a medical and physical examination. Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and at times, hostile people within the facility. Must be able to push, pull, move, and/or lift a minimum of 5 pounds to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 5 feet. May be necessary to assist in the evacuation of residents during emergency situations. Sitting: 1or less hours per 8-hour shift. Alternates frequently to standing or walking. Standing: 5-7 hours per 8-hour shift. Alternates frequently to walking and occasionally to sitting. Walking: 1-2 hours per 8-hour shift. Alternates frequently to standing and occasionally to sitting. Lifting: 1-10 lbs. Continuously
11-20 lbs. Occasionally
21-35 lbs. Rarely
36-50 lbs. Rarely
51-75 lbs. Rarely
> 75 lbs. Rarely Carrying: 1-10 lbs. Continuously
11-20 lbs. Rarely
21-35 lbs. Rarely Driving: Rarely Pushing: Frequently Bending: Frequently Squatting: Rarely Kneeling: Rarely Crawling: Rarely Climbing: Rarely Reaching: Frequently Grasping: Frequently Fine Manipulation: Continuously
(Frequency: Never=0%; Rarely=1-10%; Occasionally=11=33%; Frequently = 34-66%; Continuously = 67%+)
Equal Employment Opportunity/Affirmative Action Employer and does not discriminate on the basis of race, color, age, sex, religion, national origin, disability, marital status, or any other characteristic protected by law.
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