Dietary Aid/Cook

Type

Full-time

Hours

Varies

Salary

DOE

Education

High school diploma or equivalent preferred. Sufficient education to demonstrate functional literacy.

Experience

One-year institutional food services as a cook preferred, but not necessary.

Contact Information

Contact: Kari Yeaman
Phone: 307-358-3397
Fax: 307-358-1891
Email: kyeaman@hmsmt.com
Website: douglascarecenter.com

Description

Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cooks and supervision of staff assistants.

Appreciation of importance of food preparation in enhancing quality of life for residents.

Carries out all duties in accord with the facility mission and philosophy.

Demonstrates knowledge of and respect for the rights, dignity and individuality of each resident in all interactions.

Appreciates the importance of maintaining confidentiality of resident and facility information.

Demonstrates honesty and integrity at all times in the care and use of resident and facility property.

Able to understand and to follow written and verbal directions including menus, substitution lists and labels. Able to effectively communicate with staff members and residents through verbal and/or written means.

Knowledge of emergency and disaster procedures of facility. Able to locate nearest exit, to understand and respond to written or oral instruction in case of emergency.

Sufficient mobility and strength to move freely through the building, to assure resident safety at all times and to assist, transfer or otherwise move residents of facility out of danger in case of emergency.

Demonstrates respect for co-workers and responds to needs of residents by complying with facility policies on attendance and punctuality and dress code. Able to arrive and to begin work on time and to report for duty as scheduled on all shifts, weekends and holidays.

Working knowledge and ability to comply with facility policies and procedures for workplace safety including infection control procedures, application of universal precautions for blood borne pathogens, use of personal protective equipment and handling of hazardous materials.

Demonstrates ability to prioritize tasks/responsibilities and complete duties/projects within allotted time.

Able to respond to change productively and to handle additional tasks/projects as assigned.

Able to carry out the essential functions of this job (with or without reasonable accommodation) without posing specific, current risk of substantial harm and safety of self and others.

ESSENTIAL JOB FUNCTIONS:

NOTE: The essential functions of this job may be revised or updated as facility needs dictate.

Follows recipes and prepares foods that correspond to menus prepared by Dietitian.

Cooks or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper temperatures and at proper times.

Supervises the food preparation, assembling trays, cleaning and storage of supplies and equipment.

Continually cleans food service work areas as food preparation and service is done.

Uses food supplies and equipment in an efficient and economic manner to prevent waste.

Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences.

Uses food preparation equipment according to manufacturer%u2019s instructions. Follows proper cleaning techniques and preventative maintenance schedules.

Handles, stores, and disposes of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations.

Follows facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Uses personal protective equipment when indicated. Follows facility procedures for resident trays that require special handling.

Inspects food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems. Corrects problems and/or reports problems promptly to Dietary Manager.

Communicates with Dietary Manager throughout shift as needed to best meet needs of residents.

Assists Dietary Manager with preparation for state inspections. Interacts with state surveyors as instructed by supervisor.

Attends in-service education as assigned. Applies information to job tasks.

Reports all injuries to self or others to supervisor immediately.

PHYSICAL, PSYCHOLOGICAL AND ERGONOMIC REQUIREMENTS:

Successful performance of essential functions can best be achieved through consistent application of current knowledge, use of good judgment, teamwork, common sense, ability to establish and carry out priorities, effective use of interpersonal skills and ongoing communication with residents, staff, families, interdisciplinary team members, and government officials, including state surveyors and ombudsman.

This job cannot be performed without exposure to the stresses associated with the intimate, 24-hour residential care environment that delivers care and services primarily to disabled and cognitively impaired residents. Examples of these stresses include, but are not limited to: shift rotation, weekend and holiday duty, unusual or impaired behavior by residents, family reactions to having a loved one in the nursing home, death and dying, oversight of state surveyors, ombudsman and federal officials, presence of consultants and attorneys, and variable involvement of medical staff. This position may require working extra shifts and/or overtime.

Essential functions are carried out in a variety of positions including standing and sitting. To meet resident%u2019s needs, virtually all positions require the ability to move freely through the building. Stooping, bending, lifting and carrying as well as other physical demands may be required as described in the Essential Physical Demands of this position.

ESSENTIAL PHYSICAL DEMANDS OF THE POSITION.

MOBILITY: Must be able to move with efficient speed. Must be able to turn torso from side to side when standing to accomplish a variety of tasks.

LIFTING: Must be able to lift properly 40 pounds from floor. Must be able to lift and carry large pots or pans of hot or cold food from one area to another.

CLIMBING/BALANCING: Must be able to climb ladder to reach higher selves of storage.

STOOPING/BENDING: Must be able to stoop over work area during some food preparation for long periods of time.

PUSHING: Must be able to push heated cart throughout facility.

STANDING/SITTING: Must be able to sit or stand in one place for long periods of time.

REACHING: Must be able to reach to serve at meals. Must be able to reach above head to stock or retrieve supplies.

HEARING: Must be able to clearly hear verbal communication and understand verbal communication including pages, intercoms, and telephone rings.

SPEAKING: Must be able to speak English clearly.

VISION: Must be able to follow written orders and menus.

COLOR VISION: Must be able to recognize and distinguish between color-coded diet cards.

SMELL: Must be able to smell something burning or overheated. Must be able to taste and smell food to determine quality and palatability.

ESSENTIAL ENVIRONMENTAL DEMANDS OF THE POSITION

INSIDE/OUTSIDE: N/A

COLD/HEAT: Must be able to tolerate seasonal temperature changes of the kitchen environment. Must be able to tolerate high temperatures of oven, stove, and steamer areas and take necessary safety precautions when handling food items and equipment in these areas to prevent burns.

WET/HUMIDITY: Must tolerate moderate humidity in dish room area-- wet floors in dish room area and potential wet floor in kitchen area.

NOISE/VIBRATIONS: Must be able to withstand noises of appliances and overhead fan.

DRY/DUST: N/A

FUMES/ODORS/CHEMICAL EXPOSURE: Daily exposure to detergents and sanitizers. Potential for harm if safety precautions are not followed.

OTHER ENVIRONMENTAL HAZARDS: The Occupational Safety and Health Administration (OSHA) has determined that certain employees in nursing homes are at significant risk of exposure to blood borne pathogens such as Hepatitis B and Human Immunodeficiency Virus (HIV).

Updated on January 24, 2022