Cook - Institution jobs in Pierre, SD

Delegation of Authority

As Cook, you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties.

Job Functions

Every effort has been made to keep your job description as complete as possible. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is a logical assignment to the position.

Major Duties and Responsibilities

Administrative Functions

·        Review menus prior to preparation of food.

·        Inspect special diet trays to assure they are correct.

·        Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Director of Food Services.

·        Coordinate dietary service with other departments as necessary.

·        Work with the facility's dietitian as necessary and implement recommended changes as required.

·        Assure that all dietary procedures are followed in accordance with established policies.

·        Assist in standardizing the methods in which work will be accomplished.

·        Assume the authority, responsibility and accountability of Cook.

·        Assure that menus are maintained and filed in accordance with established policies and procedures.

·        Assist in establishing food service production line, etc., to assure that meals are prepared on time.

·        Process diet changes and new diets as received from Nursing Services.

·        Others as deemed necessary and appropriate, or as may be directed.

Personnel Functions

·        Develop and maintain a good working rapport with inter-department personnel as well as with other departments within the facility to assure that food service can be properly maintained to meet the needs of the residents.

·        Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department.

Staff Development

·        Participate and assist in departmental studies and projects as assigned or that may become necessary.

·        Attend and participate in workshops, seminars, etc., as directed.

Dietary 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.

Safety and Sanitation

·        Prepare food in accordance with sanitary regulations as well as our established policies and procedures.

·        Assure that safety regulations are followed at all times by all personnel.

·        Follow established  Infection Control and Universal Precautions policies and procedures when performing daily tasks.

·        Assist/direct daily or scheduled cleaning duties in accordance with established policies and procedures.

·        Assure 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.

Equipment and Supply Functions

·        Assure 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 confidentiality of all pertinent resident care information.

·        Review complaints and grievances and make necessary oral/written reports to the Director of Food Services within three (3) working days of the complaint/grievance.

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.

Working Conditions

·        Works in well-lighted/ventilated areas. Atmosphere is warm for cooking.

·        Sits, stands, bends, lifts and moves intermittently during working hours.

·        Is subject to frequent interruptions.

·        Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.

·        Is subject to hostile and emotionally upset residents, family members, etc.

·        Communicates with the medical staff, nursing staff, and other department supervisors.

·        Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.

·        Attends and participates in continuing educational programs.

·        Is subject to falls, burns from equipment, odors, etc., throughout the work day.

·        Is subject to sudden temperature changes when entering refrigerator.

·        May be exposed to heat/cold temperatures in kitchen/storage area.

·        May be exposed to infectious waste, diseases, conditions, etc., including the AIDS and hepatitis B viruses.

·        Maintains a liaison with other department supervisors to adequately plan for dietary services/activities.