SUMMARY: The Cook’s primary function is to prepare 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 Head Cook and/or Director of Food Services, to assure that quality food service is provided at all times. ESSENTIAL FUNCTIONS: […]

SUMMARY: The Cook’s primary function is to prepare 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 Head Cook and/or Director of Food Services, to assure that quality food service is provided at all times.

ESSENTIAL FUNCTIONS: NOTE: Laguna Rainbow Corporation may unilaterally change the requirements of this job description at any time.  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  These include, but are not limited to, the following:

Administrative Functions:

• Review menus prior to preparation of food.
• Inspect special diet trays to assure that the correct diet is served to the resident.
• Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Director of Food Services.
• Make certain that all food procedures are followed in accordance with established policies.
• Assist in standardizing the methods in which work will be accomplished if directed.
• Assume the authority, responsibility and accountability of Cook.
• Other duties as deemed necessary and appropriate, or as may be directed by the Food Service Director.

Personnel Functions:

• Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department.
• Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food Services.
• Report known or suspected incidents of fraud.

Staff Development:

• Attend and participate in facility activities and programs as assigned.
• Attend and participate in annual mandated facility in-service training programs ns scheduled (e.g., OSHA, TB, HIPAA. Abuse Prevention. etc.).

Food Service:

• 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.
• Be sure that appropriate equipment and utensils are provided with the resident’s meal tray.
• Prepare and serve substitute foods to residents who refuse foods served.
• Clean worktables, meat blocks, refrigerators/freezers, etc.
• Sweep and mop floors as directed.
• Carry soiled utensils, etc., to wash area.
• Return clean utensils to proper storage areas.
• Wash and clean utensils as directed.
• Carry out garbage and keep work areas clean, dry and free of hazardous equipment, supplies, etc.
• Set up meal trays, food carts, dining room, etc., as instructed.

Safety and Sanitation:

• Prepare food in accordance with sanitary regulations as well as our established policies and procedures.
• Be sure that safety regulations and precautions are followed at all times by all personnel.
• Follow established Infection Control Precautions policies and procedures when performing daily tasks.
• Assist/direct daily or scheduled cleaning duties in accordance with established policies and procedures.
• Make sure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.
• 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.
• Assist in maintaining food storage areas in a clean and properly arranged manner at all times.
• Dispose of food and waste in accordance with established policies.
• Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids.
• Report missing/illegible labels or MSDSs to the Director of Food Services.

Equipment and Supply Functions:

• Make certain 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.

Resident Rights:

• Maintain the confidentiality of all resident care information including protected health information. Report known or suspected incidents of unauthorized disclosure of such information.
• Knock before entering a resident’s room.
• Report all allegations of resident abuse and/or misappropriation of resident property lo Administrator immediately.

Miscellaneous:

• Assist in serving meals as necessary and on a timely basis.
• Make only authorized food substitutions.
• Assist in food preparation for special meals, for parties, etc.
• Other duties as deemed necessary and appropriate, or as may be directed by the Food Services Director.

REQUIRED QUALIFICATIONS (includes education, skills, and experience):  The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must possess, as a minimum, an 8th grade education.
• Ability to read, write, speak, and understand the English language.
• Must be able to cook a variety of foods in large quantities.
• 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 be able to cope with the mental and emotional stress of the position.
• 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 function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies.
• 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.
• Must have a good driving record, valid, driver’s license, vehicle insurance and a reliable vehicle.

PREFERRED QUALIFICATIONS (includes education, skills, and experience): 

• High school diploma or its equivalent.
• One ( 1) year food experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facility preferred.

WORKING CONDITIONS AND PHYSICAL EFFORT: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Will have some repetitive hand and arm motions and prolonged periods of sitting and/or standing.
• While performing the duties of this job the employee is regularly required to stand; walk; talk, listen, reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.
• This position requires frequent manual dexterity in combination with eye/hand coordination such as keyboarding and handling of equipment.
• Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.
• This position requires the ability to relate to and work with ill, disabled, elderly, emotionally upset, and, at times, hostile people within the facility.
• Must be able to taste and smell food to determine quality and palatability.
• 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 push, pull, move, and/or lift a minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 50 feet.
• May be necessary to assist in the evacuation of residents during emergency situations.
• Tasks assigned to this position may involve potential and/or direct exposure to blood, body fluids, infectious diseases, air contaminants and hazardous chemicals.
• The noise level in the work environment is usually low to moderate.

BACKGROUND INVESTIGATION REQUIREMENTS:

Laguna Rainbow Corporation has a strict policy for background investigation processes.  Every position is reviewed and screened.  This includes Onsite pre-employment drug screening, criminal background check (includes fingerprint) and license verification.

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