Food and Nutrition Cook

RESPONSIBILITIES:

Prepare meals for the residents which meet their individual needs and prepare meals for special events as needed. The cook is responsible for the quality, appearance and palatability of prepared food items, the service to residents and the safety and sanitation of the Food and Nutrition Services Department.

QUALIFICATIONS:

• High school diploma or equivalent (GED).

• Must successfully complete an accredited food handler training course, within 60 days of employment.

• Physical ability to lift/carry equipment, food supplies, etc., is necessary.

• Able to follow recipes, extensions, and basic math.

• Prefer previous experience in quantity food preparation/production.

• Effective communication and interpersonal skills are necessary.

• Must have knowledge of food preparation, sanitation, and hygienic methods.

• One-year cooking experience in a healthcare setting is preferred. Other cooking experience

or successful completion of a cook's training program (not a class) will be considered.

ESSENTIAL FUNCTIONS:

• Adheres to food production and usage schedules, and avoids waste based on menu and resident preferences.

• Follow safety and sanitation policies and procedures. Perform assigned daily/weekly/monthly cleaning duties in accordance with sanitation, safety and infection control policies and procedures. This may include sweeping, mopping, scrubbing walls, trash receptacles and equipment while wearing personnel protective equipment as instructed by supervisor.

• Follow all sanitation policies and procedures for food storage preparation and transport.

• Prepare resident meal trays and check all items on tray to ensure meal items meet resident needs and preferences.

• Prepare or directs preparation of special items/meals/snacks.

• Prepare special nourishments/supplements as instructed by food and nutrition services director and identifies with resident name and room number.

• Assist in establishment and maintenance of perpetual food and non- food supplies inventory and notifies food and nutrition services director of shortages or discrepancies.

• Complies with established policies/practices/standards for food preparation.

• Monitor and document food and equipment temperatures.

• Assist in the training, orientation, and supervision of newly hired food and nutrition services staff.

• Unload, unpack, rotate, and stock a variety of food and non-food items at the appropriate temperature. Store items in storerooms, freezers, refrigerators, and closets after deliveries.

• Safely bend and lift large or heavy boxes to shoulder height.

• Withstand temperature variations of the kitchen, outside, walk-in freezers and refrigerators while on duty.

• Ensure that all work areas are clean and safe in accordance with sanitation, safety, and infection control procedures.

• Provide customer service and assistance in the dining room.

• Breakdown and discard boxes of various sizes in the dumpster.

• Remove and properly dispose of dietary trash several times a day.

• Tolerate the use of personal protective equipment such as masks, gloves, aprons and eye protection.

• Ability to withstand site and smell of food and garbage.

• Safely utilize equipment. Report any equipment needing service or repair immediately.

• Maintain regular attendance in accordance with company policies.

• Deliver soiled linens to laundry.

• Adhere to dress code.

• Perform other duties/tasks as may be assigned.

• Complete and/or attend required in-service training.

• Communicate in a professional and courteous manner using effective verbal and non-verbal communication skills with residents, their families, and team members.

• Maintain confidentiality of department, resident, employee information, communication, and documentation as well as compliance with the Health Insurance Portability and Accountability Act (HIPAA) regulations.

• Clock in and out for all working/training hours. Working off the clock is not permitted at any time or for any reason.

• Maintain compliance with company's Compliance program and plan.

• Adhere to the Abri Code of Conduct

• These duties are not all-inclusive but provide minimum performance expectations and are reviewed in the performance process.

• Report all accidents/injuries to facility leadership if the Food and Nutrition Services Director is not on duty.

WORK SCHEDULE:

As assigned; including some weekends, evenings and holidays.

Non-Exempt Position

PHYSICAL REQUIREMENTS:

May require frequent extended work days of up to 12 hours.

Sitting: 1-2 hours per 8-hour work shift. May alternate frequently to standing or walking.

Standing: 2-3 hours in an 8-hour work shift.

Walking: Up to 4 hours in an 8-hour work shift. May occasionally alternate standing.

Lifting: May be required to lift 50 pounds or more.

AA/EEO/M/F/D/V

EXPOSURE RISK CATEGORY:

Medium

BENEFITS:

At Abri Health Services we believe in providing our patients with a well-trained staff in a positive and encouraging environment. We provide each of our team members with opportunities for personal and professional growth in a team-oriented working environment. We offer competitive pay, excellent benefits, and the chance to grow professionally in the healthcare industry.

Other benefits of the Food and Nutrition Cook role include:

• Medical, Dental, and Vision Insurance

• Life Insurance

• Short Term Disability

• Long Term Disability

• Vacation and Paid Time Off

• Holiday Incentive Pay

• Training for CEU's Credits