Cook

Green Palms Management; Wintersville (OH); In loco; USD 38.000 - 52.000; Tempo pieno

Descrizione del lavoro

Green Palms Management is seeking a dedicated dietary services supervisor to oversee meal preparation and ensure adherence to planned menus and therapeutic diets. You will collaborate with the Dietitian/Director of Food Services and manage daily production, service, and safety protocols.

The role requires strong teamwork, the ability to make independent decisions, and commitment to resident dignity and high-quality meals.

Competenze

• Must read, write and understand English.
• Experience supervising dietary/food service is preferred.
• Knowledge of food safety and hygiene practices.

Mansioni

• Review menus prior to food preparation and prepare meals.
• Implement diet changes from Dietitian/Director of Food Services.
• Ensure procedures follow established policies and collect required reports.
• Stabilize production lines and ensure meals are prepared on time.
• Prepare meals per planned menus and serve as needed.
• Maintain stock levels and assist in inventory control.

Conoscenze

English language

Teamwork

Independent decision making

Interpersonal tact

Patience

Food preparation oversight

Safety and hygiene

Ability to work long hours/weekends

Emergency response

Formazione

High school diploma

Descrizione del lavoro

Major Duties and Responsibilities

• Reviews menus prior to food preparation and prepares the meals.
• Works with the Dietitian/Director of Food Services as necessary and implements recommended changes as required. Performs other duties, as assigned.
• Ensures that food procedures are followed in accordance with established policies.
• Performs administrative requirements such as completing necessary forms, reports, etc. and submits to the Dietitian/Director of Food Services.

Assigned Tasks

• v Assist in establishing food service production line, etc., to assure meals are prepared on time.
• v Processes diet changes and new diets as received from Nursing Services.
• v Prepares meals in accordance with planned menus.
• v Prepares and serves meals that are appetizing and palatable in appearance.
• v Assist in serving meals, as necessary, on a timely basis.
• v Serves meals in accordance with standardized portion control procedures.
• v Prepares food in accordance with standardized recipes, therapeutic diets and special diet orders.
• v Ensures appropriate utensils and equipment are provided with the resident’s meal tray.
• v Prepares bedtime snacks.
• v Prepares and serves substitute foods to residents who refused foods served.
• v Assists/directs daily cleaning duties in accordance to established policies and procedures.
• v Assists in food preparation for special meals, parties, etc.
• v Ensures that stock levels of staple/non-staple food, supplies, equipment are maintained at adequate levels.

Additional Tasks

• v Treats all residents with dignity and respect. Promotes and protects all residents’ rights.
• v Establishes a culture of compliance by adhering to all facility policies and procedures. Complies with standards of business conduct, and state/federal regulations and guidelines.
• v Follows appropriate safety and hygiene measures at all times to protect residents and themselves.
• v Maintains confidentiality of protected health information, including verbal, written, and electronic communications.
• v Reports noncompliance with policies, procedures, regulations, or breaches in confidentiality to appropriate personnel. Reports any retaliation or discrimination to HR or compliance officer.
• v Reports any allegations of abuse, neglect, misappropriation of property, exploitation, or mistreatment of residents to supervisor and/or administrator. Protects residents from abuse, and cooperates with all investigations.
• v Reports any occupational exposures to blood, body fluids, infectious materials, and/or hazardous chemicals in accordance with facility policy.
• v Participates in all life safety and emergency drills and trainings. Fulfills responsibilities as assigned during implementation or activation of the facility’s emergency plan.
• v Reports work-related injuries and illnesses immediately to supervisor.
• v Follows established infection control policies and procedures.
• v As a condition of employment, completes all assigned training and skills competency.
• v Maintains food storage areas in a clean and properly arranged manner at all times.
• v Ensures the department, necessary equipment and supplies are clean and maintained in a safe manner.
• v Assists in inventorying and storing in-coming food, supplies, etc., as necessary.
• v Ensures food and supplies for the next meal are readily available.
• v Recommends equipment and supply needs to the Director of Food Services.

Personal Skills and Traits Desired/ Physical Requirements/Working Conditions

• v Ability to read, write, speak and understand the English language.
• v Must be a supportive team member, contribute to and be an example of team work.
• v Ability to make independent decisions when circumstances warrant such action.
• v Ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
• v Must have patience, tact, and willingness to deal with difficult residents, family and staff.
• v Must not pose a threat to the health and safety of other individuals in the workplace.
• v Must be able to move intermittently throughout the workday.
• v Meets general health requirements according to facility policy, including medical and physical exams and checking immunity status to various infectious diseases.
• v Ability to work beyond normal working hours and on weekends and holidays when necessary.
• v Ability to assist in evacuation of residents during emergency situations.
• v Ability to bend, stoop, kneel, crouch, perform overhead lifting and perform other common physical movements as needed for the position.
• v May be subject to falls, burns from equipment, and/or odors throughout the day; encounter reactions from dust, tobacco smoke, disinfectants, and other air contaminants.
• v Subject to exposure to infectious waste, diseases and/or conditions which include AIDS, Coronavirus, Hepatitis B, and Tuberculosis.
• v May be subject to hostile or emotional residents, family members, visitors or personnel.
• v Must be able to cook a variety of foods in large quantities.
• v Must be knowledgeable of food services practices and procedures.
• v Must be able to taste and smell food to determine quality and palatability.
• v Must be able to follow oral and written instructions.
• v Must maintain the care and use of supplies, equipment, work areas, and perform regular inspections of food service areas for sanitation, order, safety, and proper performance of assigned duties.
• v Must be able to move intermittently throughout the workday.
• v Works in a ventilated, well-lit area. Atmosphere is warm for cooking.
• v Subject to frequent interruptions.
• v Communicates with medical and nursing staff, and other departments.
• v Subject to call-back during emergency conditions.
• v May be exposed to heat/cold temperatures in the kitchen/storage areas.

Required Qualifications

• v High school diploma
• v One (1) year dietary/food service experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facility preferred (but not necessary).