Cook- Nursing Home
: Job Details :

Work Status Details: Full Time | 80.00 Hours Every Two WeeksExempt from Overtime: Non-ExemptShift Details: Days RotationDepartment: Nutrition Services St Joes | Reports To: Manager-Nutrition & Environmental Services-Nursing Home$2,000 Employment BonusThe mission of Faith Regional Health Services is to serve Christ by providing all people with exemplary medical services in an environment of love and care.Summary:Responsible for taking charge of staff and kitchen duties when the nutrition services manager is not in the facility. Responsible for meal preparation, snacks and supplements. Responsible for staff cleaning of the nutrition services kitchen and the dining room. This position will be required to work weekdays and some weekends. This position requires the ability to perform at a level which will enhance the long-standing mission and organizational values of Faith Regional Health Services.Responsibilities:Essential Job Duties and Responsibilities:1. Demonstrates ability to appropriately modify approach and procedures to meet needs of age/diversity of population served.2. Incorporates cultural considerations in the provisions of care.*

Knowledge of growth and developmental stages for residents served* Considers life changes/effects on health beliefs and behaviors* Provides necessary safety measures* Provides information and involves family/caregiver in decision making3. Performs all responsibilities/duties required by the St. Joseph's Rehabilitation and Care Center/Skyview Villa as defined in the scope of practice, to assure that the unique nature of the resident is addressed.4. Prepares menu and/or tray for all therapeutic diets. Identifies prescribed diet:*

Regular* Mechanically altered* High Fiber* Bland Diet* Clear Liquid* Diabetic* Full liquid* Sodium Restricted* Low Fat/Low Cholesterol Diets* Cardiac Diet* Nutrient restricted diet (fluid restriction, protein, calcium, potassium)5. Selects for prescribed therapeutic diet.6. Identifies references for nutrition information.7. Determines need to use nutritional references.8. Locates reliable and current nutritional materials.9. Utilizes references to locate specific nutrition information according to instruction/diet order.10. Coordinates and utilizes food preparation techniques.11. Prepares food as indicated by food production sheets.*

Reviews items needed for production of current day* Completes pre-pre-preparation for next day* Checks special functions for current day* Pulls items needed in the future12. Follow standardized recipes.*

Follows directions for selected number of servings* Uses correct measuring equipment* Uses pans, etc. to ensure adequate number of portions is obtained13. Monitors storage temperatures.*

Refrigerated fruits, vegetables, dairy products and other perishables 38-40 degrees F* Meat and poultry 33-40 degrees F* Frozen foods -10-0 degrees F* Dry foods 60-70 degrees F14. Inspects food prior to preparation.*

Uses first in, first out procedures* Checks expiration dates* Checks cans for dents and other imperfections15. Prepares food.*

Verbalizes purpose is to preserve quality, maximize retention of nutrients, and to obtain maximum yield of the product* Fruits and vegetables. Checks quality and freshness. Washes raw fruits and vegetables. Serves fruit at < 40 degrees F16. Bakes, roasts, broils, grills, fries and steams meat, eggs, fish poultry, vegetables and other foods.17. Monitors food temperatures when preparing foods prior to and during serving.*

Colds foods held