Job description

Health Services, LLC

New Vista Nursing and Rehabilitation Center

8647 Fenwick St

Sunland CA 91040

Job Description
Food Services-COOK
Department:

• Food Service

Accountable to:

• Director of Food Services

Accountability for:

• The Cook will be responsible for the daily coordination and functioning of the Food Services Department,
• The Cook plans, organizes, and prepares the daily menu’s and nutritional services as ordered by the residents’ physician, Dietary Consultant and Food Services Director.
• The Cook will Ensure that the Dietary Department is clean, safe and sanitary at all times.

SUPERVISORY RESPONSIBILITIES:

• The Cook will have supervisory responsibility over assigned shift dietary personnel.

NEW VISTA’S STANDARDS

• LOOK THE PART: Be identifiable make sure your name tag is readable.
• TAKE THE FIRST STEP: Make eye contact, smile, say hello, introduce yourself,
• MAKE COURTESY A COMMON PRACTICE: Let courtesy make the customer feel special.
• BE A RELIABLE TEAM PLAYER: Quality service is a team working together.
• NEW VISTA STANDARDS: TAKE OWNERSHIP of NEW VISTA’S MOMENTS OF TRUTH: Treat each customer as an individual.
• RESPECT ALL OTHERS: Show consideration and a willingness to work together to achieve the desired outcome. Be protective for Residents who cannot “Protect” themselves. Be aware of theft and loss.
• MAINTAIN PRIVACY and CONFIDENTIALITY: Protect personal information.
• COMMUNICATE with EMPATHY: When people complain, don’t blame others or make excuses.Be positive, don’t take away people’s hope, be realistic but not judgmental.
• PRACTICE PROFESSIONAL SKILLS: Maintain New Vista’s and your professional Integrity by always adhering to the professional code of standards of New Vista and your profession. Be Proud of yourself and New Vista, show that pride by your professional conduct.
• SUPPORT QUALITY MANAGEMENT: Become a role model in what you do. Autograph your work with excellence

REQUIREMENTS:

• Recognize that the resident/family is the #1 concern and take utmost care to provide service and resolve any concerns they may have in a timely manner.
• Recognize that our most important asset is our employees and they must be recognized and valued.
• Ability to define and solve problems collects data, establish facts and draw valid conclusions.
• Must be caring, concerned and compassionate for the geriatric and subacute residents and their families.
• Ability to communicate and work effectively with people in a fast pace clinical environment.
• Punctual and reliable
• Excellent oral telephone and interpersonal skills
• Must be detail oriented with good organizational skills
• Possess computer skills to include Microsoft Word/Excel or equivalent
• Report to work daily in appropriate business professional attire.
• Must not have been found guilty of abusing, neglecting or mistreating residents in a health care setting.
• Must have knowledge of regulatory and compliance requirements.
• Must be free from illegal use of drugs and freedom from use of and effects from drug and alcohol use from the work place.

LANGUAGE SKILLS:

• Ability to write reports and business correspondence. Have the ability to present information professionally and respond to questions from Leadership, Individuals/Employees, and the public.
• Remember that English is the language of choice in all of New Vista Facilities.

EDUCATION AND/OR EXPERIENCE:

• 3-5 years of Food Service Experience as a cook in the LTC setting is preferable.
• Must have completed a training course approved by the state or is licensed or registered as an Food Services Professional.
• Demonstrates initiative and utilizes time efficiently

CERTIFICATES/LICENSES

• Must maintain current fire safety certification.
• Certificate in Food Preparation, dietary management, or nutrition for the elderly preferred but not required.

PHYSICAL REQUIREMENTS:

• Able to pass employee physical prior to orientation
• Emotionally Stable
• Must be in good physical condition to meet the demands of an active position to include walking, sitting, standing and lifting

ESSENTIAL FUNCTIONS:

DIETARY DEPARTMENT:

• Review menus prior to preparation of food.
• Assist in planning normal and special diet menus as ordered by the attending physician.
• Ensure that the food is available for preparation.
• Assist in developing methods for determining quality and quantity of food served.
• Assist in standardizing the methods in which work will be accomplished.
• Process diet changes and new diets as received from Nursing Services.
• Prepare meals in accordance with planned menus.
• Prepare and serve meals that are palatable and appetizing in appearance.
• Assist in serving meals as necessary and on a timely basis.
• Serve food in accordance with established portion control procedures.
• Prepare food for therapeutic diets in accordance with planned menus.
• Prepare food in accordance with standardized recipes and special diet orders.
• Inspect special diet trays to assure that they are correct.
• Assure that safety regulations are followed at all times by all personnel.
• Follow established infection control and universal precautions policies and procedures when performing daily food service tasks.
• Assists in cleaning the dietary department as needed to ensure a sanitary environment.
• Assist in the purchasing of food and supplies.
• Assure that stock levels of staple/non-staple food, supplies, equipment, etc are maintained at adequate levels at all times.
• Assure that food and supplies for the next meal are readily available.
• Assist in inventorying and storing in-coming food, supplies, etc. as necessary.
• Verify invoices for the purchasing of food, supplies, equipment, etc.
• Participates in the implementation of the facility philosophy and standards of care.
• Plans, organizes and directs the daily functions of the Food Services Department so that it is in compliance with state and federal regulations under the direction of the Food Services Director.
• Prepares food as ordered by the physician and according to the daily menu.
• Participates in the completion of the MDS pertaining to Nutrition (Annuals and Quarterly as well as change of condition) as directed by the Food Services Director.
• Is aware of the medically related nutritional needs of residents and provides services to meet those needs.
• Must be able to cook a variety of foods in large quantities.
• Assists the resident in making wise food choices.
• Daily communicates with the residents regarding their food preferences and needs.
• Establishes goals and objectives to meet the individual nutritional needs of residents and determines the modality by which these goals are achieved.
• Instructs and monitors residents in appropriate eating habits as related to their specific diagnosis.
• Supervises and trains additional Dietary Staff.
• Participates in IDT Conferences, Quality Assurance, UR and Department head meetings.
• Performs other duties as assigned by the Food Services Director.

Customer Service

• Must recognize that the resident/family is the #1 concern and take utmost care to provide service and resolve any concerns they may have in a timely manner.
• Must recognize that the 1stcare planning meeting is the most crucial in ensuring that customer service needs are being met.
• Must recognize that our most important asset is our employees and they must be recognized and valued.
• Creates and maintains an atmosphere of warmth, personal interest and positive emphasis as well as a calm environment through-out the facility.
• Assists the staff in understanding their duties and improving every facet of their performance.
• Promotes positive morale to all personnel and maintain a spirit of cooperation
• Ensures that Resident’s Rights to fair and equitable treatment, self determination, individuality, privacy, property and civil rights including the right to wage a complaint, are well established and maintained at all times.
• Must have the ability to define and solve problems collects data, establish facts and draw valid conclusions. Is involved with Residents, Family Members, Personnel, Visitors, Government Agencies/Personnel, etc., under all conditions/circumstances.
• Understands that at times residents, families and other staff may present a very negative attitude towards them.
• Communicates with the medical staff, nursing personnel and other department supervisors and staff.
• Maintains a Partnership with the Residents, their families, support personnel, etc., to assure that the residents’ needs are continually met.

Leadership

• Creates the Monthly Dietary Staffing Schedule.
• Develops the objectives, policies and procedures in the Dietary department to better serve the residents and families.
• Performs administrative requirements such as completing necessary forms, reports.
• Other responsibilities as deemed necessary and appropriate, or as may be directed by the Food Services Director.
• Serves on various committees of the facility.
• Must have strong organizational and analytical skills; oral and written communication skills.
• Maintains confidentiality of all pertinent resident care information to assure resident rights are protected.
• Must have the ability to define and solve problems collect data, establish facts and draw valid conclusions.

COMMUNICATION:

• Communicates resident needs/concerns to appropriate personnel and refers to other departments when indicated.
• Notifies dietary changes of condition to Nursing in a timely and appropriate manner.
• Demonstrates a good working relationship with interdepartmental personnel and encourages teamwork to provide quality resident care..
• Must have patience, tact, cheerful disposition and enthusiasm as well as be willing to handle residents based on whatever maturity level they are currently functioning.

COMMITTEES:

ADMINISTRATION:

• Participate in the development and implementation of the facilities philosophy and objective for Resident care (Dietary concerns).
• Embodies and reflect the companies Mission Statement.
• Assists the Executive Director and Director of Nurses, Food Services Director in meeting the overall needs and objective of the company and facility. Participates on the following committees to ensure the health and safety of residents and staff and the continuum of a team effort:
• Committees below as directed by the Food Services Director
• CQI Committee
• QA Committee
• Safety Committee
• Admissions Meeting
• Department Head Meeting
• In-service Meeting
• Daily Stand-up Meeting
• Weight Variance Meeting
• IDT Meetings
• Carries out other duties as directed by the Food Services Director
• Handles all resident communication and documentation in a confidential manner
• Complies with State and Federal Regulations.
• Is aware of all State and Federal Regulations that pertain to this position.
• Ensures a safe environment for resident’s, staff and visitors
• Actively participates in the marketing and community relations of the facility.
• Participates in the cost analysis of contract agreements
• Releases resident medical information in accordance with facility policy and procedures.

Workers Compensation Functions:

• Be first responder for the Workers Compensation Program in the facility.
• Train Dietary Department personnel on policy and procedures of reporting and documenting incident/injury claims.
• Investigate each injury/incident resident or employee and formulate a report to the DSD of the findings of the investigation.
• Interface with facility clinic to ensure that all employees receive the care needed.
• Communicate with the injured worker as appropriate to ensure that all of their needs are being met.
• Report all new workers compensation incidents to the Director of HR/Risk Management within 24 hours.

Working Conditions/Physical and Sensory Requirements (With our without the aid of Mechanical Devices):

• Works in office areas as well as throughout the facility and its’ premises.
• Sits, Stands, Bends and lifts and moves intermittently during working hours.
• Is subject to frequent interruptions.
• Is involved with Residents, Family Members, Personnel, Visitors, Government Agencies/Personnel, etc., under all conditions/circumstances.
• May be subject to hostile and emotionally upset Residents, Family members, personnel, visitors, etc.
• Works beyond normal working hours and on weekends and holidays when necessary.
• Is involved in community/civic health matters/projects.
• Attends and participates in continuing education programs.
• May be subject to falls, burns from equipment, odors, etc. throughout the work day.
• May be exposed to infectious waste, diseases, conditions, etc., including exposure to the AIDS and HEP B viruses..
• Must possess sight/hearing senses or use prosthetics that will enable theses senses to function adequately so that the requirements of the position can be fully met.
• Must be in good health and demonstrate emotional stability.
• Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times hostile people within the facility.
• Must be able to assist in the evacuation of Residents.

Job Description Review: I understand this job description, its requirements, and that I am expected to complete all duties as assigned. I understand the job duties, may be altered from time to time. I have noted below any accommodations that are required to enable me to perform these duties. I have noted below any job duties that I am unable to perform, with or without accommodation.

_______________________________ ______________________________

Employee’s Signature & Date Supervisor’s Signature & Date

CC: Personnel File

Job Type: Full-time

Pay: $18.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• Under 1 year

Shift:

• Evening shift
• Morning shift

Weekly day range:

• Rotating weekends

Ability to commute/relocate:

• Sunland, CA 91040: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Cook: 1 year (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

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