Cook - ALF/Saratoga

ROCKY MOUNTAIN CARE GROUP•Saratoga Springs, UT

1d•Onsite

About The Position

The Cook prepares food in accordance with applicable federal, state, and local standards, guidelines, and regulations, as well as established policies and procedures. The position is part of the Food Services department and reports to the Dietary Manager or Administrator/Executive Director. It has no direct reports and is classified as department staff. The Cook reviews menus and prepares meals, including foods for therapeutic diets and special diet orders. The role also supports meal service, food storage and inventory, cleaning and sanitation, and compliance with facility policies, safety requirements, and resident-rights protections. The employee may be required to work beyond normal hours, on weekends or holidays, and be called back during emergencies.

Requirements

High school diploma.
Current/active Food Handlers Permit.
Must be at least 18 years of age.
Ability to read, write, speak, and understand English.
Ability to cook a variety of foods in large quantities and knowledge of food-service practices and procedures.
Ability to taste and smell food to assess quality and palatability.
Ability to follow oral and written instructions.
Ability to make independent decisions when circumstances warrant.
Ability to work supportively as a team member and deal tactfully and patiently with residents, families, staff, visitors, and others.
Ability to move intermittently throughout the workday and perform common physical movements, including bending, stooping, kneeling, crouching, and overhead lifting.
Ability to assist with resident evacuation during emergencies.
Ability to work beyond normal working hours and on weekends and holidays when necessary.
Must meet facility general health requirements, including medical and physical exams and immunity-status checks.
Must not pose a threat to the health and safety of others in the workplace.

Nice To Haves

One year of dietary/food-service experience in a supervisory capacity in a hospital, nursing-care facility, or other related medical facility is preferred, but not necessary.

Responsibilities

Review menus before food preparation and prepare meals.
Work with the Dietitian/Director of Food Services as needed and implement recommended changes.
Follow established food procedures and complete and submit required forms and reports.
Help establish the food-service production line so meals are prepared on time.
Process diet changes and new diets received from Nursing Services.
Prepare meals according to planned menus, standardized recipes, therapeutic diets, and special diet orders.
Prepare and serve meals that are appetizing and palatable, following standardized portion-control procedures.
Assist with timely meal service and ensure residents’ trays include appropriate utensils and equipment.
Prepare bedtime snacks and substitute foods for residents who refuse meals.
Assist with or direct daily cleaning duties according to established policies and procedures.
Assist with food preparation for special meals and events.
Maintain adequate stock levels of food, supplies, and equipment; assist with inventorying and storing deliveries.
Keep food-storage areas clean and properly arranged, and ensure supplies for the next meal are available.
Recommend equipment and supply needs to the Director of Food Services.
Treat residents with dignity and respect, protect their rights, and report suspected abuse, neglect, exploitation, mistreatment, retaliation, discrimination, policy violations, confidentiality breaches, and occupational exposures as directed by facility procedures.
Follow facility policies, business-conduct standards, state and federal regulations, safety and hygiene practices, infection-control procedures, and emergency procedures; participate in life-safety and emergency drills and training.
Maintain confidentiality of protected health information and cooperate with investigations.
Report work-related injuries and illnesses immediately and complete assigned training and skills competency requirements.
Maintain and inspect food-service areas, equipment, supplies, sanitation, safety, and performance of assigned duties.
Communicate with medical and nursing staff and other departments.
Assist with evacuation of residents during emergencies and fulfill assigned responsibilities when the facility’s emergency plan is activated.