Cook

Location: Lansing, KS (Twin Oaks Health & Rehab, 757 W Eisenhower Road)

 

Job Description: Prepares meals for residents and employees. Prepares meals in quantities according to menu and number of persons to be served. May supervise the activities of one or more workers in the preparing and serving meals.

Accountability: Cook reports to Manager or Assistant manager.

Equipment: Standard kitchen equipment.

Duties and Responsibilities: The employee must be able to perform the essential functions of the job with or without reasonable accommodations. Except as specifically noted, the following functions are considered essential to this position.

  1. Prepare various foods depending on menu, recipe, and diet breakdowns for each meal.
  2. Operate various kitchen equipment in preparation of the meal.
  3. Clean work surfaces during your shift (clean as you go): clean floors, wipe down counter space (as spills occur), sweep and mop floor section at end of shift, cover and store unused foods according to standards and procedures for assuring quality and safety of foods.
  4. Must be able to create meals that are tasty, pleasant to the eye, and that meet the dietary requirements established by the dietitian.
  5. Must be able to work at a constant pace to ensure that food is prepared and served on time for each meal of the day.
  6. May be required to help order supplies or to help with inventory.
  7. May be required to fill in gaps for kitchen help.
  8. Required to prepare and serve meals in accordance with Federal, State, and Facility regulations in regards to infection control procedures.
  9. Required to assure that each resident receives the food according to their diet order, incorporating personal preferences.
  10. Assure personal and staff compliance to all state and federal regulations including blood borne pathogens, infection control, use of hazardous materials, and fire safety.
  11. Assures personal and staff compliance to residents’ rights.
  12. Follows safety procedures as stated in the dietary service manual.
  13. Complies with schedule as established by Dietary Manager.

Morning Cook

5:00 am- 7:00 am clock in, set continental breakfast cart up, make breakfast, and organize some lunch
7:00 am – 7:15 am take 15 min break
7:15 am – 7:30 am take breakfast upstairs and set up line, check and record temps,           announce and serve breakfast at 7:30
7:30 am – 8:45 am serve breakfast, clean the tray line, bring down dirty pans
8:45 am – 9:00 am 15 min break
9:00 am – 11:30 am finish preparing lunch, do cleaning schedule, check menu for next days prep (pull meat, cut veg, ect) take 30 min break
11:30 – 12:00 prepare assisted living meals for transport, take lunch upstairs and set up line, and check and record food temp
12:00 – 1:15 serve lunch, clean tray line, bring down dirty pans
1:15 – 1:30 put away any leftover foods, finish anything left to be done, clock out 

Evening Cook

11:00 am – 12:00 am do any pre prep for supper
12:00 am – 1:00 am help pass lunch trays
1:00 pm – 1:15 pm take 15 min break
1:15 am – 4:15 pm finish preparing supper, do cleaning schedule, do prep for next day, take 30 min break at some point
4:15 pm – 4:30 pm 15 min break
4:30 pm – 5:00 pm prepare assisted living meal for transport, set up tray line
5:00 pm – 6:00 pm serve supper, clean tray line, bring pans down
6:00 pm – 7:00 pm wash out pots and pans, lock up and sweep and mop cooks side of floor, transport HS nourishment to unit 

* Times and duties may change by the direction of the manager or assistant manager

Physical Activity Requirements: Employees are required to ask assistance or to use lifting equipment when attempting to lift or carry items over 25 lbs. Employee must be aware that during the normal, routine performance of the essential functions, some of the following body movements may occur naturally, although they may not be a requirement of the job.

Primary Physical Requirements:

Lift up to 10 lbs: Constantly

Lift 11 to 25 lbs: Constantly

Lift 26 to 50 lbs: Occasionally

Lift over 50 lbs: Not required

Carry up to 10 lbs: Constantly

Carry up to 11 to 25 lbs: Frequently

Carry 26 to 50 lbs: Not required

Carry over 50 lbs: Not required

Reach above shoulder height: Constantly

Reach at shoulder height: Constantly

Reach below shoulder height: Constantly

Push/Pull: Constantly

Hand Manipulation:

Grasping: Constantly

Handling: Constantly

Torquing: Frequently

Fingering: Frequently

Controls & Equipment: Standard kitchen and office equipment

Other Physical Considerations:

Twisting: Not required

Bending: Required

Crawling: Not required

Squatting: Required

Kneeling: Not required

Crouching: Not required

Climbing: Not required

Balancing: Not required

Work Surface: Tile, linoleum and carpeted floors, and metal or wood counters.

During an 8-hour day, Employee is required to:

                                                                        Consecutive Hours    Total Hours

                                    Sit                       2                            4

                                    Stand                   3                            7

                                    Walk                    1                            2

 Cognitive and Sensory Requirement:

Talking: Required

Hearing: Required

Sight: Required

Tasting & Smelling: Required
 

Access to Personal Health Information: Does not require access to personal health information.

Specific Vocational Preparation Requirement: Completion of approved dietary manager training course is preferred. Employee is required to enroll and successfully complete the course after hire if certification has not been completed at the time of hire.

Occupational Exposures:

Bloodborne Pathogens:
            Tasks and procedures performed by employee involve risks classified by CDC as:
Category III (Task/activity does not entail predictable or unpredictable exposure to blood)


Specific Task Exposure:
            General Resident Care: Blood, urine, feces, vomitus, wound exudates, semen/vaginal secretions, other body fluids- cerebrospinal, synovial, pleaural, peritoneal, pericardial, amniotic;
            Handling Soiled Linens and Clothing: Blood, urine, feces, vomitus, wound exudates, semen/vaginal secretions, other body fluids- cerebrospinal, synovial, pleaural, peritoneal, pericardial, amniotic;
            Cleaning Resident Rooms and Common Areas- Blood, urine, feces, vomitus, wound exudates, semen/vaginal secretions.
Refer to Exposure Control Plan for additional information.

Other Considerations and Requirements: This is a supervisory position. Employee is required to handle employees in a manner that assists them in their ability to function effectively. Employee must be able to fill in as a cook or dietary aide if the need arises, see additional job descriptions. The employee may be expected to perform other duties as assigned. Such duties will be within the scope of the employee’s training and ability. Employee must wear a hair net or other equally protective garment when working around food. The employer reserves the right to modify this job description based upon the company needs.

Copyright © 2000 - 2014 by Kronos Incorporated. All rights reserved.  |  Privacy Policy
U. S. Patents 7,080,057; 7,310,626; 7,558,767; 7,562,059; 7,472,097; 7,606,778; 8,086,558 and 8,046,251.