Cook

Embassy Healthcare; Brandon (FL); On-site; USD 10,000 - 60,000; Full time

Job summary

Embassy Healthcare is seeking a dedicated Cook to prepare and serve meals in a warm, inviting atmosphere. This role requires a high school diploma and a sanitation certificate. The Cook will prepare meals following dietary plans while ensuring safety and portion control. Join our team and make a difference in the lives of our residents while developing your culinary skills.

Qualifications

• Must possess a minimum of high school education.
• Presence of sanitation certificate preferred.
• One year of dietary experience preferred.

Responsibilities

• Prepare meals according to planned menus and recipes.
• Ensure food safety and sanitation standards are met.
• Serve food to residents ensuring portion control.

Skills

Food preparation

Sanitation knowledge

Interpersonal skills

Education

High school education

Sanitation certificate (e.g., SafeServ)

Job description

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• 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.
• Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food Services.
  
  

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• Job Title
  
  

Cook

• Location
  
  

Brandon, FL

• Department
  
  

Dietary Services

• FLSA Status
  
  

Non-Exempt

• Shifts Hiring
  
  

Full-time

• Additional Information
  
  

1

• Pay Grade
  
  

$17-$18

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.
• Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food Services.
  
  

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.
• Attend and participate in annual HazCom, bloodborne pathogens, and TB in-service training programs.
  
  

Dietary Service

• Prepare meals in accordance with planned menus and standardized recipes.
• Prepare and serve meals that are palatable and appetizing in appearance.
• Prepare and serve meals in accordance with required food temperature at point of service.
• Serve food in accordance with established portion control procedures.
• Prepare food for therapeutic diets in accordance with planned menus and physician orders.
• Prepare food in accordance with standardized recipes and special diet orders.
• Prepare and serve bedtime snacks.
• Be sure that appropriate equipment and utensils are provided with the resident's meal tray.
• Review care plans to assure that current dietary information is consistent with foods served.
• Prepare and serve substitute foods to residents who refuse foods served.
  
  

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.
• Assist/direct 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 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.
• Assure that all food is stored at the proper temperature- dry storage, refrigerator and freezer;
• Assure that temperature logs are maintained for all refrigerated and frozen food areas each shift
• 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

• Ensure 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.
• Knock before entering a resident's room.
• Review complaints and grievances and make necessary oral/written reports to the Director of Food Services. Follow facility's established procedures.
  
  

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.
• 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.
• 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 from equipment, odors, etc., throughout the work day, as well as to reactions from dust, disinfectants, tobacco smoke, and other air contaminants.
• Is subject to sudden temperature changes when entering refrigerator.
• May be exposed to heat/cold temperatures in kitchen/storage area.
• Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.
• Maintains a liaison with other department supervisors to adequately plan for dietary services/activities.
• May be subject to the handling of and exposure to hazardous chemicals.
• May be subject to handling sharp utensils and other sharp bladed equipment
  
  

Education

• Must possess, as a minimum, a high school education.
• Must be at least 18 years old in age.
  
  

Experience

• One (1) year dietary experience in a hospital, skilled nursing care facility, or other related medical facility preferred (but not necessary).
• Must have a sanitation certificate-.such as SafeServ
  
  

Specific Requirements

• 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 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 procedures.
• Must possess leadership ability and willingness to work harmoniously with other personnel.
• 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 possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices.
• Must not pose a direct threat to the health or safety of other individuals in the workplace.
  
  

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 and willing to wear required hair coverings on head and/or beard as applicable.
• 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 twenty-five 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.
  
  

FLTOB1

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Seniority level

• Seniority level

  Not Applicable

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitals and Health Care

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