Cook AM - Nursing Home

Summary :

Responsible for taking charge of staff and kitchen duties when the nutrition services manager is not in the facility. Responsible for meal preparation, snacks and supplements.

Responsible for staff cleaning of the nutrition services kitchen and the dining room. This position will be required to work weekdays and some weekends.

This position requires the ability to perform at a level which will enhance the long-standing mission and organizational values of Faith Regional Health Services.

Responsibilities :

Essential Job Duties and Responsibilities :

1. Demonstrates ability to appropriately modify approach and procedures to meet needs of age / diversity of population served.

2. Incorporates cultural considerations in the provisions of care.

Knowledge of growth and developmental stages for residents servedConsiders life changes / effects on health beliefs and behaviorsProvides necessary safety measuresProvides information and involves family / caregiver in decision making

3. Performs all responsibilities / duties required by the St. Josephs Rehabilitation and Care Center / Skyview Villa as defined in the scope of practice, to assure that the unique nature of the resident is addressed.

4. Prepares menu and / or tray for all therapeutic diets. Identifies prescribed diet :

RegularMechanically alteredHigh FiberBland DietClear LiquidDiabeticFull liquidSodium RestrictedLow Fat / Low Cholesterol DietsCardiac DietNutrient restricted diet (fluid restriction, protein, calcium, potassium)

5. Selects for prescribed therapeutic diet.

6. Identifies references for nutrition information.

7. Determines need to use nutritional references.

8. Locates reliable and current nutritional materials.

9. Utilizes references to locate specific nutrition information according to instruction / diet order.

10. Coordinates and utilizes food preparation techniques.

11. Prepares food as indicated by food production sheets.

Reviews items needed for production of current dayCompletes pre-pre-preparation for next dayChecks special functions for current dayPulls items needed in the future

12. Follow standardized recipes.

Follows directions for selected number of servingsUses correct measuring equipmentUses pans, etc. to ensure adequate number of portions is obtained

13. Monitors storage temperatures.

Refrigerated fruits, vegetables, dairy products and other perishables 38-40 degrees FMeat and poultry 33-40 degrees FFrozen foods -10-0 degrees FDry foods 60-70 degrees F

14. Inspects food prior to preparation.

Uses "first in, first out" proceduresChecks expiration datesChecks cans for dents and other imperfections

15. Prepares food.

Verbalizes purpose is to preserve quality, maximize retention of nutrients, and to obtain maximum yield of the productFruits and vegetables.

Checks quality and freshness. Washes raw fruits and vegetables. Serves fruit at

16. Bakes, roasts, broils, grills, fries and steams meat, eggs, fish poultry, vegetables and other foods.

17. Monitors food temperatures when preparing foods prior to and during serving.

Colds foods held

18. Handles utensils and dishes.

Handles food with a fork, tong, or other tool when servingDoes not touch eating or drinking surfaces of dishes, glasses, and silverwareSanitizes dishes and utensilsEnsures dishes are free of breaks, open seams, crack, and chips

19. Verbalizes storage principles.

Identifies amounts of food to be saved versus discardedStores remaining quantity of prepared foods. Uses shallow, plastic, covered container;

labels and dates; refrigerates; may be reheated the next day to degrees FStores dry foods in highly covered airtight containerAvoids storing soaps, disinfectants and other nonfood items with food items

20. Serves food.

Dispenses food in a uniform manner using portion guidelines, unless otherwise notedAssembles tray. Confirms therapeutic diet order;

notes patient food preferences or dietary intolerance; ensures that items selected on menu are issued when markedAssembles tray to look aesthetically pleasing, when able.

Uses variety of colors; places items neatly on plate and tray; uses garnishesServes meal in a timely manner

21. Charge person when CDM or Assistant DM is not present.

22. Handles overall running of the kitchen.

Receives supplies-checking invoice slips against delivered suppliesOversees nutrition services staff on duty - checking cleaning schedules, job duties, etc.

Closing kitchen - shutting off all equipment, locking doorsReceives new and change diet orders - communicating changes to nutrition services staffAuthorizes correct substitutes for foods not available on menuMaintains a cheerful atmosphere in kitchen / dining areaCooperates with nursing requests changes

23. Performs cook duties.

Follows menusFollows spreadsheets - serving sizeFollows diet orders accuratelyFollows recipes accuratelyTest tastes food before serving for palatability

24. Prepares and serves food for independent living facility and nursing home.

Follows resident likes / dislikesAccurately records food temperaturesStarts and finishes serving in a timely mannerMaintains temperatures of foods while servingFollows sanitation rules and regulations in the kitchen (H.

A.C.C.P.)Follows necessary guideline temperatures when cooking meats, vegetables, soups, etc.Performs Cleaning DutiesFollows cook cleaning schedules (daily / weekly)Does extra cleaning when time permitsHelps others with cleaning duties when asked Cleans up spills / etc.

in ovens, stove top, counter tops, etc., in a timely manner

Hours will be dependent on patient census and workload. Ability and willingness to work a flexible schedule, to include after-hours and weekends as necessary.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.