Cook - ALF

ROCKY MOUNTAIN CARE GROUP•Provo, UT

7d•$15 - $17•Onsite

About The Position

Prepares food in accordance with applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures. This role involves reviewing menus, preparing meals, and ensuring food procedures are followed. The cook will also perform administrative tasks such as completing necessary forms and reports. Assigned tasks include assisting in establishing food service production lines, processing diet changes, preparing appetizing and palatable meals, serving meals according to portion control, preparing food according to recipes and therapeutic diets, ensuring appropriate utensils are provided, preparing bedtime snacks, preparing and serving substitute foods, directing cleaning duties, assisting with food preparation for special events, and maintaining adequate stock levels of food and supplies.

Requirements

High school diploma preferred
Current/ Active Food Handlers Permit
Must be 18 years of age
Ability to read, write, speak and understand the English language.
Must be a supportive team member, contribute to and be an example of team work.
Ability to make independent decisions when circumstances warrant such action.
Ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
Must have patience, tact, and willingness to deal with difficult residents, family and staff.
Must not pose a threat to the health and safety of other individuals in the workplace.
Must be able to move intermittently throughout the workday.
Meets general health requirements according to facility policy, including medical and physical exams and checking immunity status to various infectious diseases.
Ability to assist in evacuation of residents during emergency situations.
Ability to bend, stoop, kneel, crouch, perform overhead lifting and perform other common physical movements as needed for the position.
Must be able to cook a variety of foods in large quantities.
Must be knowledgeable of food services practices and procedures.
Must be able to taste and smell food to determine quality and palatability.
Must be able to follow oral and written instructions.
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.
Must be able to move intermittently throughout the workday.
Communicates with medical and nursing staff, and other departments.

Nice To Haves

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).

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.
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.
Assists in establishing food service production line, etc., to assure meals are prepared on time.
Processes diet changes and new diets as received from Nursing Services.
Prepares meals in accordance with planned menus.
Prepares and serves meals that are appetizing and palatable in appearance.
Assists in serving meals, as necessary, on a timely basis.
Serves meals in accordance with standardized portion control procedures.
Prepares food in accordance with standardized recipes, therapeutic diets and special diet orders.
Ensures appropriate utensils and equipment are provided with the resident’s meal tray.
Prepares bedtime snacks.
Prepares and serves substitute foods to residents who refused foods served.
Assists/directs daily cleaning duties in accordance to established policies and procedures.
Assists in food preparation for special meals, parties, etc.
Ensures that stock levels of staple/non-staple food, supplies, equipment are maintained at adequate levels.
Treats all residents with dignity and respect.
Promotes and protects all residents’ rights.
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.
Follows appropriate safety and hygiene measures at all times to protect residents and themselves.
Maintains confidentiality of protected health information, including verbal, written, and electronic communications.
Reports noncompliance with policies, procedures, regulations, or breaches in confidentiality to appropriate personnel.
Reports any retaliation or discrimination to HR or compliance officer.
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.
Reports any occupational exposures to blood, body fluids, infectious materials, and/or hazardous chemicals in accordance with facility policy.
Participates in all life safety and emergency drills and trainings.
Fulfills responsibilities as assigned during implementation or activation of the facility’s emergency plan.
Reports work-related injuries and illnesses immediately to supervisor.
Follows established infection control policies and procedures.
Completes all assigned training and skills competency.
Maintains food storage areas in a clean and properly arranged manner at all times.
Ensures the department, necessary equipment and supplies are clean and maintained in a safe manner.
Assists in inventorying and storing in-coming food, supplies, etc., as necessary.
Ensures food and supplies for the next meal are readily available.
Recommends equipment and supply needs to the Director of Food Services.