Cook
: Job Details :

Job Title:CookDepartment:Dining ServicesDate Revised: 7/23/2024Reports To:Food Services DirectorFLSA Status:Non-exemptJob Code: 6005Job Summary:The Cook prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations with established Benchmark policies and procedures. The Food Services Director will direct these duties to ensure that quality food service is always provided.Principal Duties/Responsibilities:Demonstrates attention to detailPerforms administrative duties such as completing forms, reports, etc.Advises supervisor when supplies diminish for reorderAssures all dietary procedures are followed.Must be able to operate all kitchen equipment safely and effectively. Equipment may include meat slicer, food processor, mixers, ovens, grills, steamers, dishwasher, dumb waiter, warmer cabinets.Has a presence in the dining room area during meals for the purpose of interacting with the residents and receiving feedback about their dining experience.Organizes walk-in freezer, storeroom, kitchen tables, and countersReceive and put away food and other storeroom ordersAssist chef(s) in taking inventoryAssists in establishing food production line to assure meals are prepared on timeServe breakfast, lunch, and dinnerDemonstrates proper usage of equipmentEarns and maintains Serve-Safe certificationEducation/Experience/Licensure/Certification:High school diploma or equivalent.One-year dietary experience in a restaurant.Required Skills/Abilities:Must be able to follow written and oral instructions.Must have knowledge of dietary procedures, as well as related laws, regulations, and guidelines pertaining to food service operations.Must possess leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel.PHYSICAL JOB ANALYSISJOB TITLE: Cook, Lead Cook, Executive Chef, Sous Chef, Dining Service DirectorThe principal duties and responsibilities are listed in the formal job description. This form is intended to provide a summary of the physical demands of the job.FrequencyFrequencyUnanticipatedSeldom(1-5% of time)Occasional(6-33% of time)Frequent(34-66% of time)Constant(67-100% of time)UnanticipatedSeldom(1-5% of time)Occasional(6-33% of time)Frequent(34-66% of time)Constant(67-100% of time)LIFT/CARRY (OBJECTS)EQUIPMENTObjects up to 10 lbs.XTransfer Devices/Gait BeltsXObjects 11-20 lbs.XKitchen EquipmentXObjects 21-35 lbs.XLaddersXObjects 36-75 lbs.*XMaintenance EquipmentXObjects 76-100lbs.*XTablets/Computers/OfficeX* Weights in excess of 35 lbs. will be reviewed for 2-person or mechanical assistVehicles/DrivingXPUSH/ PULL FORCEENVIRONMENTAL EXPOSURESWheelchair with Resident 10-50lbs.XIndoorsXResident Lift Equipment 10-60 lbs.XOutdoorsX2 Wheel Dolly/ 4 Wheel Cart 5-35lbs.XExtreme HeatXFloor Cleaning Equipment 5-25 lbs.XExtreme ColdXPush/pull force is measured as the peak force required to start object movingDustyXPOSTURESExcessive NoiseXSittingXRESIDENT MOBILITY ASSISTANCEStandingXOne/two person manual transfer (up to 35 lbs. lifting force per person)XWalking on even surfaceXBed positioning (lateral movement of resident in bed)XWalking on uneven surfaceXChair boosting (assisting resident to sit up in a chair)XClimbing/StairsXAssist Walking with Gait BeltXBend/Stoop/TwistXADDITIONAL CONSIDERATIONSCrouching/SquattingXPhysical Exams or Health Screenings (as required by state)Kneel/CrawlingXTB TestReach Above ShouldersXAnnual Flu ShotReach Waist to ShouldersXCOVID Vaccinations and BoostersReach Below WaistXPersonal Protective Equipment (nitrile gloves, gown, mask, etc.)Repetitive Arm UseXN95 Respirator (must be clean shaven such that any facial hair does not impact the respirator seal)Repetitive Wrist/Hand UseXExposure to House PetsHand grasping (power grip)XExposure to Needles and SharpsFine manipulation hands/fingersXWhen working with our resident population, you may on occasion be exposed to certain risks related to medical conditions or progressive diseases such as Alzheimer's disease. These risks include communicable diseases as well as agitation and/or aggressive behaviors which may be verbal or physical. Because you are working so closely with the resident, you may be the target of this aggression. Understanding that these behaviors are related to a medical condition and/or disease process and are not in any way personal, is key to maintaining dignity and respect for our residents in all avenues of care. Benchmark is committed to workplace safety, and to the extent there is any concern relating to safety hazards in the performance of the job, you should immediately report your concerns as directed in the Employee Handbook.PHYSICAL JOB ANALYSISJOB TITLE: Cook, Lead Cook, Executive Chef, Sous Chef, Dining Service DirectorThe principal duties and responsibilities are listed in the formal job description. This form is intended to provide a summary of the physical demands of the job.FrequencyFrequencyUnanticipatedSeldom(1-5% of time)Occasional(6-33% of time)Frequent(34-66% of time)Constant(67-100% of time)UnanticipatedSeldom(1-5% of time)Occasional(6-33% of time)Frequent(34-66% of time)Constant(67-100% of time)LIFT/CARRY (OBJECTS)EQUIPMENTObjects up to 10 lbs.XTransfer Devices/Gait BeltsXObjects 11-20 lbs.XKitchen EquipmentXObjects 21-35 lbs.XLaddersXObjects 36-75 lbs.*XMaintenance EquipmentXObjects 76-100lbs.*XTablets/Computers/OfficeX* Weights in excess of 35 lbs. will be reviewed for 2-person or mechanical assistVehicles/DrivingXPUSH/ PULL FORCEENVIRONMENTAL EXPOSURESWheelchair with Resident 10-50lbs.XIndoorsXResident Lift Equipment 10-60 lbs.XOutdoorsX2 Wheel Dolly/ 4 Wheel Cart 5-35lbs.XExtreme HeatXFloor Cleaning Equipment 5-25 lbs.XExtreme ColdXPush/pull force is measured as the peak force required to start object movingDustyXPOSTURESExcessive NoiseXSittingXRESIDENT MOBILITY ASSISTANCEStandingXOne/two person manual transfer (up to 35 lbs. lifting force per person)XWalking on even surfaceXBed positioning (lateral movement of resident in bed)XWalking on uneven surfaceXChair boosting (assisting resident to sit up in a chair)XClimbing/StairsXAssist Walking with Gait BeltXBend/Stoop/TwistXADDITIONAL CONSIDERATIONSCrouching/SquattingXPhysical Exams or Health Screenings (as required by state)Kneel/CrawlingXTB TestReach Above ShouldersXAnnual Flu ShotReach Waist to ShouldersXCOVID Vaccinations and BoostersReach Below WaistXPersonal Protective Equipment (nitrile gloves, gown, mask, etc.)Repetitive Arm UseXN95 Respirator (must be clean shaven such that any facial hair does not impact the respirator seal)Repetitive Wrist/Hand UseXExposure to House PetsHand grasping (power grip)XExposure to Needles and SharpsFine manipulation hands/fingersXWhen working with our resident population, you may on occasion be exposed to certain risks related to medical conditions or progressive diseases such as Alzheimer's disease. These risks include communicable diseases as well as agitation and/or aggressive behaviors which may be verbal or physical. Because you are working so closely with the resident, you may be the target of this aggression. Understanding that these behaviors are related to a medical condition and/or disease process and are not in any way personal, is key to maintaining dignity and respect for our residents in all avenues of care. Benchmark is committed to workplace safety, and to the extent there is any concern relating to safety hazards in the performance of the job, you should immediately report your concerns as directed in the Employee Handbook.I ______________________________ have read this job description and understand the duties and responsibilities of the position ofCook. I further understand that it is my responsibility to perform my duties consistent with the highest standards of Benchmark Senior Living.________________________________ _______________Employee Signature Date________________________________ _______________Supervisor's Signature Date