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Position Summary
The primary purpose of your job position is to prepare meals in accordance with current applicable federal, state, and local standards, guidelines and regulations, with established policies and procedures, and as may be directed by the Director of Food Services, to assure quality food service is provided at all times.

Essential Functions and Responsibilities
•    Ensure the CAPLICO Core Values and Code of Conduct are adhered to at all times.
•    Ensure compliance with Resident Rights policy at all times. 
•    Ensure that all dietary procedures are followed in accordance with established policies.
•    Assume the authority, responsibility and accountability of Dietary Cook.
•    Review menus prior to preparation of food.
•    Prepare meals in accordance with planned menus and sanitary regulations as well as with our established policies and procedures.
•    Prepare and serve meals that are palatable and appetizing in appearance.
•    Inspect trays to assure that the correct diet is served to the resident.
•    Serve meals in accordance with established portion control procedures.
•    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.
•    Assist in establishing and standardizing food service production line, etc., to assure that meals are prepared on time.
•    Ensure that menus are maintained and filed in accordance with established policies and procedures.
•    Prepare and serve bedtime snacks, and between meal snacks when directed.
•    Prepare and serve substitute meals to residents.
•    Ensure safety regulations and precautions are followed at all times by yourself as well as your co-workers.
•    Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks.
•    Assist in routinely 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.
•    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.
•    Report missing/illegible labels or MSDSs to the Director of Food Services.
•    Ensure that food and supplies for the next meal are readily available.
•    Assist in inventorying and storing in-coming food, supplies, etc., as necessary.
•    Maintain confidentiality of all pertinent resident care information.
•    Review complaints and grievances upon receipt and notify the Director of Food Services. 
•    Assist in serving meals as necessary and on a timely basis.                                                            
                       
•    Assist in food preparation for special meals, for parties, etc.
•    Attends and participates in training, in-services, and staff meetings.
•    Develop and maintain a good working rapport with inter-department personnel as well as with other departments within the facility.
•    Perform other duties and tasks as assigned by the Executive Director or Director of Food Services.

Supervisory Responsibility
•    None

Work Environment
•    Works in well-lit/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, personnel, and visitors.
•    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.).
•    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 and freezer.
•    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 viruses.
•    May be subject to the handling of and exposure to hazardous chemicals.

Physical Demands and Sensory Requirements 
(With or Without the Aid of Mechanical Devices)
•    Must be able to move frequently throughout the workday.
•    Must be able to cope with the mental and emotional stress of the position.
 

•    Must be able to see and hear or use prosthetics that will enable the senses to function adequately to ensure that the requirements of this position can be fully met (e.g.: accurately read measurements on resident related equipment such as thermometers, monitors, gauges).
•    Must be able to function independently, have personal integrity, flexibility and the ability to work effectively with residents, employees, visitors and support agencies.
•    Must be in a good general health and demonstrate emotional stability.
•    Must be able to relate and work with the disabled, ill, elderly, emotionally upset and at times, hostile people within the facility.
•    Must be able to lift, push, pull and move a minimum of 20 pounds.
•    Must be able to assist with the evacuation of residents.

Specific Requirements
•    Must be able to cook a variety of foods in large quantities.
•    Must be able to write, read, 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.

Education and Experience Requirements
•    Current Food Handler’s Permit, as required by state regulation.
•    Current First Aid/CPR certification, as required by state regulation.
•    High School Diploma or Equivalent, preferred.
•    One (1) year dietary experience in a healthcare setting, preferred.
 

For benefit details check us out here http://ensignbenefits.com/

Benefits eligibility for some benefits dependent on full time employment status.

Disclaimer: Pay rates are competitive and determined by various factors. Please note that any rates labeled as "estimated" are provided by third-party job boards and may not accurately reflect the actual pay rates.

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