Head Cooks Jobs in Washington (NOW HIRING)

The Cook is responsible for preparing food in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Head Cook and/or Director of Culinary Services, to assure that quality food service is provided at all times.

Reports to Directly reports to the Director of Culinary Services of the facility where providing dietary services.

Reports to Head Cook for all coordination of discipline services and/or any facility specific or corporate functions, processes or initiatives.

Supervises dietary staff as assigned.

Supervision follows all accepted state and federal guidelines for the respective discipline. Recommended Minimum Position Qualifications Must be able to cook a variety of foods I large quantities.

Must be able to read, write, speak and understand the English language. Must possess the ability to make independent decisions when circumstances warrant such action.

Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public. Must be knowledgeable of dietary procedures.

Must possess leadership ability and willingness to work harmoniously with other personnel.

Must be able to follow oral and written instructions. Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices.

Education

Must possess a high school diploma or equivalent. Professional Experience 1. One year dietary experience in a hospital, skilled nursing facility or other related medical facility preferred. Certification/Licensure: ServSafe certified or willingness to obtain.

Exposure Risk: Is subject to injury from falls, burns from equipment, odors, etc., throughout the work day, as well as to reactions from dust, disinfectants, and other air contaminants. Is subject to exposure to infectious waste, diseases, conditions, etc., including blood and bodily fluids. 2

Essential Duties and Responsibilities

• 1. Review menus prior to preparation of food.
• 2. Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Director of Food Services as required.
• 3. Coordinate dietary services with other departments as necessary.
• 4. Ensures that all dietary procedures are followed in accordance with established policies.
• 5. Develop and maintain a good working rapport with interdepartmental personnel, as well as with other departments within the facility, to assure that food service can be properly maintained to meet the needs of the residents.
• 6. Report all occupational exposures to blood, body fluids, infectious materials and hazardous chemicals to the Director of Food Services.
• 7. Attend and participate in workshops, seminars, etc. as directed
• 8. Attend and participate in annual inservice training programs
• 9. Prepare meals in accordance with planned menus.
• 10. Prepare and serve meals that are palatable and appetizing in appearance.
• 11. Assist in serving of meals as necessary, to ensure timely delivery.
• 12. Prepare food for therapeutic diets in accordance with planned menus.
• 13. Prepare food in accordance with standardized recipes and special diet orders.
• 14. Prepare food in accordance with sanitary regulations, as well as with established policies and procedures.
• 15. Assist in maintaining the dietary department in a safe and sanitary manner. 16. Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks.
• 17. Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.
• 18. Ensure that food storage areas and clean and properly arranged at all times.
• 19. Ensure that fire protection and prevention programs are, maintained by department personnel in accordance with fire safety policies and procedures.
• 20. Assist in inventorying and storing in-coming food, supplies, etc as necessary.
• 21. Recommend to the Director of Food Services the equipment and supply needs of the department.
• 22. Maintain confidentiality of all pertinent resident care information.
• 23. Knock before entering a resident’s room.
• 24. Other duties as deemed necessary and appropriate, or as may be directed