Dietary Cook - Brentwood Nursing Home

Brentwood Nursing Home is a 96-bed homelike facility located in Warwick, RI.  We are currently looking for a full-time Cook to join our team.  The hours are 3-7pm.  Position includes working every other weekend and some holidays.  

Brentwood's Dietary Service Department strives to prepare attractive, well balanced and varied meals in accordance with the special nutritional needs of our Residents.  If this is your passion, apply today!

 JOB SUMMARY:     

This position is a night cook, hours are 11pm-7pm.              

The primary purpose of your job position is to be responsible for preparation of assigned menu items according to standard recipes & department procedures. Possess a general knowledge of all cook positions. Must understand the HAACP/Food Safety Program (Hazard Analysis Critical Control Point) in accordance with current applicable federal, State, OSHA & local standards, guidelines & regulations, & as directed by the Food Service Director, to assure that the highest degree of quality Resident care is maintained at all times.

 REPORTS TO:                      

Food Service Director

 QUALIFICATIONS:

 1.       High School Diploma or GED required or must be enrolled for completion of High School Diploma and/or GED; on-the-job training provided.

  2.       Must have, as a minimum, one-year dietary experience in a hospital, skilled nursing facility or other related medical facility.

SPECIAL REQUIREMENTS:

 1.       Must be able to cook a variety of foods in large quantities.

  2.       Must be able to read, write & speak the English language.

  3.       Possess the ability to make independent decisions when circumstances warrant.

  4.       Possess the ability to deal tactfully with personnel, Residents, family members, visitors, government agencies/personnel, & the general public.

  5.       Knowledgeable of dietary procedures, cooking characteristics of various cuts of meats, names & contents of dishes, etc.

6.       Possess leadership ability & willingness to work harmoniously with professional & non-professional personnel.

  7.       Must be able to follow oral & written instructions.

  8.       Maintain the care & use of supplies, equipment, appearance of work areas, regular inspection of food service areas for sanitation, order, safety & proper performance of assigned duties.

  9.       Must have patience, tact, cheerful disposition & enthusiasm, and be willing to handle   Residents based on their present maturity level.

  10.     Possess the ability to seek out new methods & principles & be willing to incorporate them into existing practices.

 PHYSICAL DEMANDS:

 1.          Must be able to bend, stoop, lift, stir & move intermittently throughout the workday.

2.          Must be able to cope with the mental & emotional stress of the position.

3.          Must possess sight/hearing senses, or use prosthetics that enable these senses to function.

4.          Must function independently, have flexibility, personal integrity & the ability to work effectively with

Residents, personnel & support agencies.

  5.       Works in well lighted/ventilated areas. Atmosphere is warm from cooking.

  6.       Able to handle frequent interruptions, hostile & emotionally upset Residents, families, etc.

  7.       Communicates with medical staff, nursing personnel & other department supervisors.

  8.       Willing to work beyond normal working hours & in other positions temporarily as necessary.

  9.       Subject to falls, cuts, burns from equipment, hot foods, infectious diseases, odors, etc.

 10.      May be exposed to hot/cold temperatures in kitchen & storage areas.

 11.      Must be able to cope with the mental & emotional stress of the position.

 12.      Must be in good general health & demonstrate emotional stability.

 13.      May be required to lift equipment, supplies, etc., 35 lbs. minimum.

 14.      Must be able to taste & smell food to determine quality & palatability.

 POPULATION SERVED:

1.          Adults of all ages, some with disabilities.

 REQUIRED COMPETENCIES AT END OF ORIENTATION:

1.          Founders and Departmental policies and procedures.

2.          Infection Control policies and procedures.

3.          Safety/Fire/Disaster/OSHA/Mutual Aid Plan regulations.

  4.       Organization Shared Belief & Pledge Statements

  5.       Residents’ Rights

 REQUIRED COMPETENCIES AT END OF ONE YEAR’S EMPLOYMENT

1.           Department of Health Standards.

2.          Standards under Special Requirements.

 Further competencies will be designated by the Food Service Director or Administrator as changes in technology & Resident care requirements occur.

 DUTIES AND RESPONSIBILITIES:

 1.       Assure that safety procedures are followed at all times.

 2.       Assure that menus are filed in accordance with established policies & procedures.

 3.       Assist in establishing food service production line, etc., to assure that meals are prepared on time. Make only authorized substitutions.

 4.       Assist in food preparation for regular or special meals, for parties, or other functions.

 5.       Prepare & serve food in accordance with sanitary regulations, & established policies/procedures.

6.       Prepare food for therapeutic diets in accordance with planned menus with standardized recipes & special diets.

7.       Assure that established Infection Control policies/procedures are followed at all times.

8.       Assure that food & supplies for the next meal are readily available & review menus prior to preparation.