Harvest Pointe Dietary Cook

Job Details: Job Location: Thornapple Manor - Hastings, MI, Salary Range: Undisclosed, Job Shift: Multiple Options Available, Shift Options:

7am-7pm, Full Time Schedule with Rotating Weekends
10:30am-7pm, Part Time Schedule with Rotating Weekends

Wages:

Base Rate - $18.73 - $20.66 per hour based on experience
Additional $2.00 per hour weekend differential on Saturdays and Sundays

Benefits:

Accrue generous Paid Time Off
MERS Defined Benefit Pension program
MERS 457 Supplemental Program
Longevity Bonuses
Free Short Term Disability
Generous benefits package including Medical, Dental, Vision and Voluntary Life Insurance for both part-time and full-time employees
Referral Bonuses

Qualifications: JOB TITLE: Cook
REPORTS TO: Food Service Director
PURPOSE OF YOUR JOB DESCRIPTION
The primary purpose of your job position 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 the Food Service Director, to assure that quality food service is provided at all times.
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 make 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. Plan the next 2 days menus.
Prepare special diet foods
Complete necessary forms, reports, etc., and submit to the Dietary Production Manager.
Coordinate dietary service with other departments as necessary.
Work with the facility's Clinical and Production Managers 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 responsibility and accountability of the Cook.
Assure that menus are maintained and filed in accordance with established policies and procedures.
Assist in establishing food service production to assure that meals are prepared on time.
Follow diet changes and new diets as received from Nursing Services.
Assume responsibility of the kitchen meal service.
Must possess basic knowledge of other positions.
Others duties 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.
Ensure that department personnel follow established dietary policies and procedures at all times.
Report complaints and problems to the manager.
Follow the plan of action during emergencies and staff shortages.

Staff Development:

Participate and assist in department studies and projects as assigned or that may become necessary.
Attend and participate in workshops, seminars, etc., as directed.

Dietary Service:

Complete prep items up to 2 days ahead as necessary or feasible.
Prepare meals in accordance with planned menus.
Prepare and serve meals that are palatable and appetizing in appearance and on time.
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.
Complete necessary records accurately and promptly.
Taste test food to be served.
Relief cooking staff must know and function in all dietary positions at times.
Complete all assigned tasks and assist other staff as needed.
Perform dishwashing/cleaning procedures.

Safety and Sanitation:

Prepare food in accordance with sanitary regulations as well as our established policies and procedures.
Ensure that safety regulations and precautions are followed at all times by all personnel.
Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks.
Complete daily or scheduled cleaning duties in accordance with established policies and procedures.
Ensure 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 Dietary Production Manager immediately.
Complete accidents/incidents reports as required.
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 Dietary Production Manager.

Equipment and Supply Functions:

Ensure that food and supplies for the next meal are readily available.
Assist in storing in-coming food, supplies, etc. as necessary.
Recommend to the Dietary Production Manager the equipment and supply needs of the department

RESIDENT RIGHTS:

Maintain the confidentiality of all resident care information.
Ensure that you treat all residents fairly and with kindness, dignity and respect.
Knock before entering the residents room.
Report all grievances and complaints made by the resident to the Dietary Production Manager.
Follow facility's established procedures.

WORKING CONDITIONS:

Works in well-lighted/ventilated areas.
Moves intermittently during working hours.
Is subject to frequent interruptions.
Maybe involved with residents, personnel, visitors, government agencies/personnel, etc.,
Is subject to hostile and emotionally upset residents, family members, etc.
Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.
Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post disaster, etc.).
Attends and participates in continuing educational programs.
Is subject to injury from falls, burns, odors, etc., throughout the work day, as well as reactions from dust, disinfectants and other air contaminants.
Is subject to sudden temperature changes in kitchen/storage area.
Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.
May be subject to the handling of and exposure to hazardous chemicals.
Exposure to hot and cold water.

EDUCATION AND EXPERIENCE:

Must possess a minimum of a high school diploma or equivalent or previous food service experience.
Three to one (1) years dietary experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility preferred but not required.

SPECIFIC REQUIREMENTS:

Must be able to follow oral and written instructions.
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 be able to perform addition, subtraction, multiplication, and division.
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 dietary practices and procedures.
Must possess the ability and willingness to work harmoniously with other personnel.
Must maintain the care and use of supplies, equipment and the appearance of dietary service areas.
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 current cook practices with manager approval.
Must not pose a direct threat to the health or safety of other individuals in the workplace.
Must follow dietary uniform standards.
Must be able to handle prolonged standing, bending, and turning.
Must be able to handle repetitive motion.
Must be 18 years old or older.
Must be able to wear required Personal Protective Equipment.

PHYSICAL AND SENSORY REQUIREMENTS: (With or without the Aid of Mechanical Devices)

Must be able to move intermittently throughout the work day.
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.
Must possess sight/hearing senses, or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met.
Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies.
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 relate to and work with ill, disabled, elderly, emotionally upset, and, at times, hostile people within the facility.
Must be able to push, pull, move, and/or lift a minimum of 40 pounds to a minimum height of 4 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 6 feet. Stock personnel may be required to lift cases up to 50 pounds.
Must be able to taste and smell food to determine quality and palatability.
May be necessary to assist in the evacuation of residents during emergency situations.