COOKS (72019)

## Description
| |
| --- |
| Administrative Functions |
| Process diet changes and new diets received from nursing services. | √ |
| Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Certified Dietary Manager. | √ |
| Inspect special diet trays to assure that the correct diet is served to the resident. | √ |
| Coordinate food and nutrition services with other departments as necessary. | √ |
| Assist in establishing a food service production line to assure that meals are prepared on time. |
| Ensure that menus are maintained and filed in accordance with established facility policies and procedures. | √ |
| Review menus prior to preparation of food. | √ |
| Assist in standardizing the methods in which work will be accomplished. | √ |
| Ensure that all food procedures are followed in accordance with established facility policies. | √ |
| Assume the authority, responsibility and accountability of cook. | √ |
| Food Service Functions |
| Sweep and mop floors as directed. | √ | |
| Prepare food in accordance with standardized recipe, planned menus and special diet orders. | √ | |
| Prepare and serve bedtime snacks. | √ | |
| Prepare and serve meals that are palatable and appetizing in appearance. | √ | |
| Prepare and serve substitute foods to residents who refuse foods served. | √ | |
| Be sure that appropriate equipment and utensils are provided with the resident’s meal tray. | √ |
| Serve food in accordance with established portion control procedures. |
## Qualifications

Education

No minimum education.

Experience

• One (1) year food experience in a supervisory capacity in a hospital, nursing care facility or other related medical
• facility preferred (but not necessary).

Specific Requirements

• Must be able to cook a variety of foods in large quantities.
• Must be able to read, write, speak and understand the English language.
• Must possess the ability to make independent decisions when circumstances warrant such action.
• Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government
• agencies/personnel and the general public.
• Must be knowledgeable of food procedures.
• Must possess leadership ability and willingness to work harmoniously with other personnel.
• 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 have patience, tact, cheerful disposition and enthusiasm as well as be willing to handle residents based on
• whatever maturity level they are currently functioning.
• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food
• 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 speak and write the English language in an understandable manner.
• Must be able to cope with the mental and emotional stress of the position.