Job description

HEALTHCARE SERVICES GROUP, INC.

JOB DESCRIPTION

SECTION 1: POSITION DATA.

TITLE: Cook DEPARTMENT: Dining Services

REPORTS TO: Dining Services Director/Manager JOB CODE(S): 35-2012, 35-2019,

35-1012

STATUS & GRADE: Non-Exempt X_ Exempt ____ Union ___

EMPLOYMENT: Full-time ____ Part-time ____ Reg. Hours: ___ per wk

SECTION 2: POSITION SUMMARY.

The Cook prepares and serves food including texture modified and therapeutic diets according to the facility menu. Prepares food in accordance with current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures, and, as may be directed by the Dining Services Director or Chef, to ensure that quality dining services are provided at all times.

The Cook assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed. The Cook must be detail-oriented, well-groomed, act professionally and must be a team player who works well with others. The cook consistently embodies the characteristics necessary to drive the Company’s Purpose, Vision, Values, and DNA.The Cook must assist dietary aides as necessary, and, directs other employees with approval and in the absence of the Dining Services Director.

SECTION 2A: ESSENTIAL FUNCTIONS OF THE JOB.

JOB FUNCTION

Pre-preparation

• Review menus prior to preparation of food.
• Process diet changes and new diets as received from Nursing Services, in the absence of the Chef and/or Dining Services Director.
• Coordinate food service with other departments as necessary.
• Provide input into development/revision of master menus and modified diet menus; keeping in mind controlling food waste.
• Performs all other duties as assigned by the Dining Services Director/Manager.

Food Preparation/Delivery

• Prepares food for meals, including modified textures for restricted and therapeutic diets.
• Supervises dietary aides in the preparation and serving of foods and beverages.
• Follows instructions of the Dining Services Director/Manager in the preparation of meals and maintains meal schedules.

Page 1* of 6*

SECTION 2A: ESSENTIAL FUNCTIONS OF THE JOB, continued.

JOB FUNCTION

Food Preparation/Delivery

• Prepares food by methods that conserve nutritive value and flavor. Insures foods are palatable, attractive and in the proper form to meet the individual needs of the residents.
• Prepare and serve meals that are palatable and appetizing in appearance. Prepares snacks and nourishments according to resident food preferences and physicians' orders.
• Prepare and serve substitute foods to residents who refuse foods served.
• Assures that all food items are handled properly to insure safety and sanitation standards according to State and Federal regulations. Properly stores, covers, and refrigerates necessary items. Insures that foods are cooked to the appropriate temperatures according to the FDA Food Code, latest edition
• Practices and supervises infection control policies.
• Make only authorized food substitutions.
• Plates appropriate foods to resident meal trays.
• Inspect special diet trays to ensure that the correct diet is served to the resident.
• On occasion, transports and serves trays at meal delivery.
• Adhere to menus and portion control standards, including those for special diets when preparing and serving meals.
• Record food and temperature prior to the start of each meal.
• Review tray card to assure that current food information is consistent with foods served.
• Depending upon facility setting, (Rehab, Assisted Living, etc.) serves meals in various dining locations, including demonstration cooking and point of service made-to-order foods.
• Performs all other duties as assigned by the Dining Services Director/Manager.

Post-preparation

• Follows posted cleaning schedules utilizing proper sanitation and cleaning methods.
• Cleans food preparation area and utensils after use and after meal service. Is responsible for washing dishes after food service, as well as cleaning the kitchen to keep it sanitary and up to health standards. If employed in a facility with a common dining room, the cook will help clear and wipe down tables after service. Assists dietary aides as necessary.
• Perform administrative requirements such as completing necessary forms, reports, and temperature records; submit to the Dining Services Director/Manager.
• Performs all other duties as assigned by the Dining Services Director/Manager.

Customer Service

• Interacts appropriately with residents, client, other personnel and the public.
• Responds to customer preferences and industry trends to plan menus; insuring food is prepared by methods that conserve nutritive value, is palatable and attractive to residents, and of a quality that is acceptable to and meets the needs of residents.
• Performs all other duties as assigned by the Dining Services Director/Manager.

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SECTION 2A: ESSENTIAL FUNCTIONS OF THE JOB, continued.

JOB FUNCTION

Other

• Maintain knowledge of current nutritional practice regarding therapeutic diets.
• Attends in-service education and staff meetings as required.
• Practices safety, infection control, and emergency procedures according to facility policies.
• Attends in-service education and staff meetings as required.
• Remains courteous, considerate and cooperative when communicating with all facility personnel, residents, and family members.
• Develop and maintain a good working rapport with inter-department personnel as well as with other departments within the facility to ensure that dining services can be properly maintained to meet the needs of the residents.
• Performs all other duties as assigned by the Dining Services Director/Manager.

SECTION 3: EDUCATION/TRAINING/WORK EXPERIENCE

QUALIFICATIONS:

1. A high school diploma or equivalent is required. Specialized training in dining services is required. Must successfully complete an approved sanitation and safety course.

2. Ability to read, speak, write and understand English. Follow directions and complete tasks.

3. Ability to follow time schedules for meal preparation and serving.

4. Maintains a neat, clean, well-groomed appearance.

5. Dependable, with experience working in facilities utilizing quantity food production methods.

6. Must provide a criminal background check.

KNOWLEDGE, SKILLS & ABILITIES.

Degree level*/Area: A high school diploma or equivalent is required. Ability to successfully complete training that provides the required knowledge, skills and abilities.

Certificates:

Food Safety Manager or Foodhandler Certification: Current ServSafe or State certification required as indicated by State / County law.

Licenses: None. * Acceptable minimum equivalent experience in place of degree: 2 years.

There is no replacement for Federal / State / County required certification(s)/training.

• Must be able to make it to work on time.
• General knowledge and understanding of nutrition.
• Ability to read and accurately apply requirements of recipe and equipment instructions.
• Ability to maintain records and complete reports as required.

Page 3* of 6*

SECTION 3: EDUCATION/TRAINING/WORK EXPERIENCE (cont.)

• Written and oral communication skills.
• Knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures.

• Ability to interact positively with residents, client and other personnel and the public.

Computer software (please specify): ability to become proficient in using computer and computer software, as needed, including but not limited to: E-mail, Mealtracker, word processing programs including Microsoft Word, spreadsheet software – Excel.

Machine operation (please specify) Special training: please refer to dietary

Copier, fax, calculator, computer training manual

and other office equipment; all standard kitchen equipment from industrial ovens to utensils.

Scientific training (please specify) Other: (please specify): knowledge of departments and functions; must be fluent in English - reading, writing, and speaking.

Other: (please specify)

Must possess basic math skills.

Good communication and interpersonal skills.

Good client/customer service and organizational skills.

Ability to prioritize multiple tasks.

Ability to work effectively with a team.

Ability to work independently as needed to support the group effort.

Ability to exercise independent judgment.

SECTION 4. MENTAL DEMANDS & OTHER

Mental demands and other factors important to successful performance of job tasks?

(Mental demands are not only learned mental skills, but also conditions that call for mental discipline.) (check all that apply)

_x_ Reading _x_ Verbal communication skills _x_ Written communication skills

_x_ Detailed work _x_ Stress - people, deadlines _x_ Customer/employee contact

_x_ Confidentiality _x_ Multiple concurrent tasks _x_ Frequent interruptions

Page 4* of 6*

SECTION 4. MENTAL DEMANDS & OTHER, continued.

_x_ Problem solving ___ Bilingual _x_ Interpersonal skills

_x_ Analytical ability _x_ Dexterity _x_ Time management skills

_x_ Other: _Social perceptiveness; leadership and organizational skills.

WORKING ENVIRONMENT:

The work is performed in a well-lit and well-ventilated facility with a wide variety of people with differing functions, personalities and abilities. The noise level is usually moderately quiet.

Exposed to physical and emotional disabilities of the aged, which may include combative residents. Exposed to odors. Must be on constant alert for possible injuries to patients. Exposed to sharp objects and hazardous materials. Must be able to work around food and/or cleaning products. Exposures to infectious diseases are possible. Employees who are immune-suppressed

should be aware of the potential hazards.

SECTION 5. PHYSICAL SPECIFICATIONS.

JOB CHECK IF PERCENT OTHER JOB INFORMATION

DEMAND APPLY OF TIME Frequent - Occasional - Rarely, to perform . . .

Standing/

Walking ____x____ ___98___% __all the time, except on breaks_______________

Sitting ____x____ ____2___% __________________________________________

---------------------------------------------------------------------------------------------------------------------

Lifting ____ x ____ ___15___% Frequently - to transport food from inventory and to storage, etc. – max. wt. of 50 lbs.

Carrying ____ x ____ ___10___% Frequently – to transport food from inventory and to storage, etc. – max. wt. of 50 lbs.

Pushing ____ x ____ ___10___% To push food truck - max. wt. of 50 lbs.

Pulling ____ x____ ___10___% To pull food truck - max. wt. of 50 lbs.

Climbing ____ x____ ____2___% To retrieve cookware, etc. May be required more often if facility is more than one story (stairs)

Balancing ____ x____ ____3___% While delivering trays, etc.

Stooping ____x____ ____2___% __________________________________________

Kneeling ____ x____ ____1___% __________________________________________

Crouching ____x____ ____2___% __________________________________________

Crawling ____ ____ ________% __________________________________________

Reaching ____x____ ____10__% __________________________________________

Handling ____x____ ____20__% __________________________________________

Twisting ____x____ ____15__% __________________________________________

Other ____x____ Must be able to smell and taste

Page 5* of 6*

SECTION 5. PHYSICAL SPECIFICATIONS, continued.

EXPOSURE SPECIFICATIONS:

JOB DEMAND CHECK IF JOB DEMAND CHECK IF

APPLY APPLY

Organic solvents ______ Noise __X__

Dangerous, moving machinery __X___ Solitary Work _____

Toxic conditions __X___ Work at rapid pace X at times

Poor ventilation __X___ OTHER: _during meal prep time it is noisy

Temperature Variance ___X__ From _20_ to _100+_ degrees Fahrenheit

AUDIO/VISUAL:

JOB DEMAND CHECK IF APPLY JOB DEMAND CHECK IF APPLY

Sight __X__ Color Vision __X__

Near Vision __X__ Far Vision __X__

Depth Perception __X__ Peripheral Vision __X__

Speaking __X__ Hearing __X__

Ability to adjust focus __X__

OTHER:

ISSUE: CHECK IF APPLY DESCRIBE

Access to CONFIDENTIAL information __X_ ________________________

Access/handle Company funds __X_ ________________________

Ability to communicate fluently in English __X_ to communicate w/residents, employees, clients, etc.

DISCLAIMER: This job description is not an employment agreement or contract. The

above information indicates the general nature and level of work performed by employees

within this classification. It is not a comprehensive inventory of duties and/or

responsibilities. Management has the exclusive right to alter the scope of work within the

framework of this job description at any time without prior notice.

Can you meet the essential functions, physical, mental and other specifications of this job?
*

Check one: I can _____. I cannot _____. If cannot, please discuss. Write on back of this

form if necessary. All employees are held to the 90-day introductory period and the

performance standards for any function that they have indicated they are able to perform

with or without a reasonable accommodation. HCSG reserves the right to ask for written

verification by a healthcare provider.

____________________________ ______________________________ _________________
Print Employee Name Employee Signature Date

____________________________ _____________________________ _________________
Print Supervisor Name Supervisor Signature Date

If Applicable:

________________________ __________________________ _________________

Physician Signature Print Name Date

Page 6* of 6*

Job Types: Full-time, Part-time

Pay: From $15.00 per hour

Benefits:

• Dental insurance
• Health insurance
• Paid sick time
• Paid time off
• Paid training
• Vision insurance

Experience level:

• No experience needed

Restaurant type:

• Casual dining restaurant

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Rotating weekends
• Weekend availability

Ability to commute/relocate:

• Cookeville, TN 38506: Reliably commute or planning to relocate before starting work (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

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