Job Classification: Non-Exempt

Reporting Relationship: Reports to Food Service Supervisor

Primary Accountability: The Cook must be dependable, motivated, customer service oriented and have an understanding of the necessity for cleanliness and accuracy. Job duties include, but are not limited to, food preparation, inventory, and other cook duties as assigned. 

Major Duties:

• Works with the facility’s Certified Dietary Manager and Consulting Dietitian as necessary, and implements recommended changes as required. AM cook is responsible for the preparation and service of breakfast and lunch menu. Evening cook is responsible for the preparation and service of evening meal menu.
• Assures that all dietary procedures are followed in accordance with established policies, local, state, and federal.
• Directs and supervises personnel and food service activities in the absence of the Dietitian, Certified Dietary Manager, and Assistant Certified Dietary Manager.
• Develops and maintains a good working rapport with interdepartmental personnel, as well as other departments within the facility to ensure that food service can be properly maintained to meet the needs of patients.
• Participates and assists in departmental studies and projects as assigned or that may become necessary.
• Attends and participates in workshops, seminars, in-services, etc., designed to keep abreast of changes in the profession.
• Previews menus and work orders to determine type and quantities of meats, vegetables, soups, and other food items to be prepared according to the recipes provided.
• Plans and coordinates cooking schedules so that foods will be ready at required times.
• Uses a variety of kitchen utensils and equipment including grinders, slicers, mixers, and blenders.
• Ensures that all foods prepared meet existing standards for quality freshness, taste, and appearance.
• Portions and serves various food items to patients at breakfast, noon, and evening meal.
• Works on tray line, with duties consisting of plate set-up and preparation for service.
• Ensures that required sanitary levels are maintained throughout the food preparation process.
• Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions.
• Assists with care and maintenance of department equipment and supplies.
• Prepares appropriate food items for special diets, i.e. soft, blended, mechanical.
• Records food amounts served to patients daily.
• Prepares food, etc., in accordance with sanitary regulations, as well as our established policies and procedures. 
• Ensures that safety regulations are followed at all times by personnel.
• Follows established Infection Control and Universal Precautions policies and procedures when performing daily tasks.
• Ensures that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained to perform such duties/services.
• Reports all hazardous conditions/equipment to the Certified Dietary Manager immediately. 
• Reports all accidents/incidents as established by department policies. 
• Assists in maintaining food storage and preparation areas in a clean and properly arranged manner at all times.
• Disposes of food and waste in accordance with established policies.
• Wears protective clothing and equipment when handling infectious waste.
• Ensures that food and supplies for the next meal are readily available.
• Assists in inventorying and storing incoming food, supplies, etc., as necessary.
• Maintains confidentiality of all pertinent patient care information.
• Reviews complaints and grievances and makes necessary oral/written reports to the Food Service Supervisor within three workdays.
• Makes only authorized substitutions.
• Assists in food preparation for special meals for events such as parties and meetings as well as for outpatients, providers, etc.
• AM Cook: Has the ability to prepare breakfast meal and provide service while coordinating products and procedures for lunch preparation, and for serving at appropriate times. As time allows, assists the PM Cook with evening meal preparations.
• PM Cook: Has the ability to assist AM cook with duties for lunch preparations while coordinating products and procedures for evening meal preparation and. 

Qualifications:

• High school diploma or GED required.
• Previous experience in food service preferred, but not required.

Physical Demands:

• Eye/Hand, Eye/Foot and Hand/Foot Coordination.
• Normal eyesight, with or without corrective lenses.
• Normal hearing, with or without hearing aids.
• Motor coordination and manual dexterity. 
• The ability to bend, stoop, crawl, and kneel.
• The ability to push and pull equipment.
• Prolonged amount of sitting, standing and walking throughout the day. 
• The ability to exert 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly. 

Work Environment:

• Works In well-lit/ventilated areas. Atmosphere is warm for cooking.
• Is subject to frequent interruptions.
• Is involved with patients, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
• Is willing to work beyond normal working hours, on weekends, on holidays, and in other positions when necessary.
• Is subject to falls, burns, from equipment, odors, etc., throughout the workday.
• Is subject to sudden temperature changes when entering refrigerator and freezer.
• May be exposed to heat/cold temperatures in kitchen, storage area.
• May be exposed to infectious waste, diseases, conditions, etc., including exposure to the AIDS and Hepatitis B viruses.

Additional Duties:

Additional duties and responsibilities may be added to this job description at any time. The job description does not state or imply that these are the only activities to be performed by the employee holding this position. Employees are required to follow any other job-related instructions and to perform any other job-related responsibilities as requested by their Supervisor or assigned charge personnel.