COOK

Harvest-Crossing-Post-Acute; Manteca (CA); On-site; USD 36,000 - 54,000; Full time

Job summary

Harvest-Crossing-Post-Acute in a healthcare setting is seeking a Cook to prepare nutritionally sound meals for residents. You will follow diet plans, work with a Dietitian, and ensure meals are served hot and on time.

You will supervise kitchen staff, maintain cleanliness, and assist with inventory and special dietary requests while complying with safety and infection control procedures. This role supports resident quality of life and daily nourishment.

Qualifications

• High School graduate or equivalent preferred.
• ServSafe Certification preferred.
• At least 1 year cooking in a commercial kitchen or health care dietary department preferred.

Responsibilities

• Follow recipes and prepare foods according to menu cycles and recipes prepared by Dietitian.
• Cook or prepare palatable, attractive, nutritionally adequate meals in institutional quantities.
• Supervise kitchen staff who assist with food preparation and delivery of meals.
• Ensure foods are served at proper temperatures and times; adjust quantities to resident needs.
• Maintain sanitation and infection control per facility policies and regulations.

Skills

Food preparation

Supervising staff

Sanitation

Communication

Education

High School graduate or equivalent

ServSafe Certification

Job description

POSITION:The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with county, state and federal laws and regulations, as applicable, that meet daily nutritional and special dietary needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and at the proper time. Works with Dietary Services Supervisor to allocate resources in an efficient and economic manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life.REPORTING:This position is responsible to the Dietary Services Supervisor.FLSA STATUS: Non-exemptESSENTIAL JOB FUNCTIONS:Follow recipes and prepares foods that correspond to menu cycles and recipes prepared by DietitianCook or prepare palatable, attractive, nutritionally adequate meals in institutional quantities according to census and diet type, that are served at proper temperatures and at proper times. Cook will adjust food quantities according to need by residents to prevent over/under production of food.Supervise kitchen staff who assist with food preparation, assembling trays, cleaning and storage of supplies and equipmentFrequently clean food service work areas as food preparation and service is done, and between tasksUse food supplies and equipment in an efficient and economic manner to prevent wastePrepare and maintain supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferencesParticipate in inventory ordering and receiving of stock/suppliesInspect trays following meal service to monitor and record resident acceptance of menu items. Report findings to Dietary Services SupervisorUse food preparation equipment according to manufacturer’s instructions. Follow proper cleaning techniques and preventative maintenance schedulesHandle, store, dispose of food supplies and prepared food in accordance with department procedures and in compliance with county, state and federal laws and regulations, as applicableFollow facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Use personal protective equipment when indicated. Follow facility procedures for resident trays that require special handlingInspect food service work areas for evidence of rodents or pests, safety or fie hazards, housekeeping and maintenance problems. Correct problems and/or report problems promptly to Dietary Services SupervisorCommunicate with Dietary Services Supervisor throughout shift as needed to best meet needs of residentsAssist Supervisor with preparations for county, state, and federal inspections. Attend survey training. Interact with state surveyors as instructed by SupervisorAttend in-service education as assigned. Apply information to job tasksReport injury to self or others to Supervisor, immediatelyReport any unsafe/hazardous conditions to your Supervisor or Administrator immediatelyMaintain work areas in a neat and clean conditionJOB FUNCTIONS:Demonstrate knowledge of, and respect for, the rights, dignity and individuality of each resident in all interactionsAppreciate the importance of maintaining confidentiality of resident and facility informationDemonstrate honesty and integrity at all times in the care and use of resident and facility propertyMust be neat and clean in appearanceWorking knowledge of food handling, preparation and storage techniques that comply with county, state and federal laws and regulations, as applicable. Ability to apply regulations to work situations of cook and to supervision of staff assistantsAppreciation of the importance of food preparation in enhancing quality of life for residentsCarry out all duties in accordance with the facility mission and philosophyAble to understand and to follow written and verbal directions including menus, tray tickets, substitution lists and labels. Able effectively to communicate with staff members and residents through verbal and/or written meansKnowledge of emergency and disaster procedures of facility. Able to locate nearest exit, to understand and respond to written or oral instruction in case of emergencySufficient mobility, and strength to move freely through the building, to assure resident safety at all times and to assist, transfer or otherwise move residents of facility out of danger in case of emergencyDemonstrate respect for co-workers and responds to needs of residents by complying with facility policies on attendance and punctuality and dress code. Able to arrive and to begin work on time and to report for duty as scheduled on all shifts, weekends and holidaysWorking knowledge and ability to comply with facility policies and procedures for workplace safety including infection control procedures, application of universal precautions for blood borne pathogens, use of personal protective equipment and handling of hazardous materialsDemonstrate ability to prioritize tasks/responsibilities and complete duties/projects within allotted timeAble to respond to change productively and to handle additional tasks/projects as assignedAble to carry out the essential functions of this job (with or without reasonable accommodation) without posing specific, current risk of substantial harm to health and safety of self and othersOther duties as assignedPHYSICAL CAPACITIES: (With or Without the Aid of Mechanical Devices)Must be able to move intermittently throughout the workday.Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure that the requirements of this position can be fully met.Must meet the general health requirements set forth by the policies of this facility which includes an annual TB screening and physical examination.Must be able to stand for extended periods of time.Must be able to lift and carry up to 50 pounds.Continuous bending, squatting, twisting and reaching.Must be able to bend, squat, push, stoop and pull.Must be able to cope with the mental and emotional stress of the position.ENVIRONMENTAL CONDITIONS:Primarily inside work, normal to above normal temperatures, some noise, occasional fumes/odors, chemical exposure and potential exposure to bloodborne pathogens.This job cannot be performed without exposure to the stresses associated with an intimate, 24 hour skilled care environment that delivers care and services primarily to disabled and cognitively impaired residents in an aging population. Examples of these stresses include, but are not limited to: emergency health or safety response, weekend and holiday duty, unusual or impaired behavior by residents, family reactions to having a loved one in a nursing home, death and dying, oversight of state surveyors, ombudsmen and federal officials, presence of consultants and attorneys, and variable involvement of medical staff.QUALIFICATIONS/REQUIREMENTS:Education:High School graduate or equivalent preferredLicense:ServSafe Certification, preferredWork Experience:At least one year experience cooking in a commercial kitchen or health care dietary department preferred. Functional literacy and knowledge of basic concepts of nutrition and diet management for regular, modified and therapeutic diets.Language Skills:Must be able to read, analyze, and interpret common scientific and technical information, and to be easily understood through verbal communication in the English language.Mathematical Skills:Must be able to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.Ability to perform these operations using units of weight measurement, and volume.Communication Skills:Must have exceptional communication and customer service skills, and be empathetic.Ability to effectively communicate with patients, families, responsible parties, staff and outside resources and agencies.