Sycamore Springs SLC
Description
DEPARTMENT: Dietary
REPORTS TO: Dietary Manager
WAGE: Non-Exempt
General Purpose:
Prepare food in accordance with prescribed resident diet specification, facility procedures, and dietary and sanitary regulations under the supervision of the Dietary Manager.
Essential Job Functions
This facility expects their employees to promote an atmosphere of teamwork with other employees and hospitality and comfort for its residents. Therefore, the following list of duties is not all-inclusive:
Prepare and cook resident meals in quantities according to menu and number of persons served. Prepare meals according to proper methods and cooking temperatures for best utilization and yield of meats and other foods. Clean work area and equipment in accordance with sanitation requirements. Taste, smell, and observe all foods prepared to confirm with recipes, and good taste and appetizing appearance. Consistently prepare meals on time so that serving schedules are being met. Serve food according to dietary guidelines, checking each tray for completeness and accuracy. Monitor portion control guidelines for individual residents to prevent food waste. Prepare foods for facility personnel, families, visitors, and for special occasions and events as directed by the administrator. Prepare and serve food and meals in accordance with planned menus, diet plans, recipes, portion, and temperature control procedures and facility policies. Inspect special diet trays to assure that the correct diet is served to the resident. Attend in-service education programs in order to meet facility educational requirements. Be familiar with Standard Precautions, Exposure Control Plan, Fire Drill & Evacuation Procedures and know how to use the information. Maintain confidentiality of resident and facility records/information. Protect residents from neglect, mistreatment, and abuse. Protect the personal property of the residents of the facility. Others as directed by the supervisor or administrator. Minimum Qualifications
Experience in preparing foods in large quantities. Organized and detailed in work performance. Good communication skills with excellent self-discipline and patience. Genuine caring for and interest in elderly and disabled people in a nursing facility. Comply with the Residents' Rights and Facility Policies and Procedures. Perform work tasks within the physical demand requirements as outlined below. Perform Essential Duties as outlined above. Working Conditions
Subject to frustrations in meeting work demands due to frequent interruptions. Fast paced, required to make decisions quickly Involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances. May work beyond normal duty hours, on weekends, and in other positions temporarily, when necessary. Subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.). Subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses. May be subject to the handling of and exposure to hazardous chemicals Physical and Sensory Requirements
Assist in the evacuation of residents during emergency situations Meet general health requirements set forth by the policies of this facility, which may include a medical and physical examination.
Sitting
1-2 hours per 8 hour work shift. Alternates frequently to walking.
Walking
1-2 hours per 8 hour work shift. Alternates frequently to standing and occasionally to sitting.
Standing
5-7 hours per 8 hour work shift. Alternating frequently to walking and occasionally to sitting.
Key:
Rarely
= ≤ 5%
Occasionally
= 0% - 33%;
Frequently
= 33% - 66%;
Constantly
= 66% - 100%
*(Rarely
- would most likely occur in emergency situations only)
Lifting:
WEIGHT
FREQUENCY
OBJECTS
1-10 lbs
Constantly
Pots, pans, food ingredients, utensils
11-20 lbs
Occasionally
Pots, pans, food ingredients
21-35 lbs
Rarely
Boxes of supplies, stock, pans w/food
36-50 lbs
Rarely
Pots and pans with food, potatoes or other bulk food items
51-75 lbs
Rarely
Equipment, boxes of supplies, stock
Carrying:
WEIGHT
FREQUENCY
OBJECTS
1-10 lbs
Constantly
Pots, pans, food ingredients, utensils
11-20 lbs
Rarely
Pots, pans, food ingredients
21-35 lbs
Rarely
Boxes of supplies, stock, pans w/food
Bending: Occasionally
Squatting: Rarely
Kneeling: Rarely
Climbing: Rarely
Reaching: Occasionally
Grasping: Occasionally
Fine Manipulation: Continuously
Driving: Rarely
Exposure Determination Information:
Numbers 1 through 3 indicate the risk potential of your exposure to blood or body fluids. Established procedures identify the appropriate personal protective equipment that you should use when performing tasks. The following numbers indicate your risk potential:
1. It is highly likely that while performing functions of this job, there will be tasks that will require you to be exposed to blood or body fluids.
2. This job does not normally involve contact with blood and/or body fluids but while performing the tasks associated with this job, it may be necessary for you to perform a task that involves exposure to blood or body fluids.
3. This job does not typically involve exposure to blood or bodily fluids. However, if the employee is trained in first aid/CPR, this may entail some exposure risk.
The position of
Cook
has an exposure determination of 3.
DEPARTMENT: Dietary
REPORTS TO: Dietary Manager
WAGE: Non-Exempt
General Purpose:
Prepare food in accordance with prescribed resident diet specification, facility procedures, and dietary and sanitary regulations under the supervision of the Dietary Manager.
Essential Job Functions
This facility expects their employees to promote an atmosphere of teamwork with other employees and hospitality and comfort for its residents. Therefore, the following list of duties is not all-inclusive:
Prepare and cook resident meals in quantities according to menu and number of persons served. Prepare meals according to proper methods and cooking temperatures for best utilization and yield of meats and other foods. Clean work area and equipment in accordance with sanitation requirements. Taste, smell, and observe all foods prepared to confirm with recipes, and good taste and appetizing appearance. Consistently prepare meals on time so that serving schedules are being met. Serve food according to dietary guidelines, checking each tray for completeness and accuracy. Monitor portion control guidelines for individual residents to prevent food waste. Prepare foods for facility personnel, families, visitors, and for special occasions and events as directed by the administrator. Prepare and serve food and meals in accordance with planned menus, diet plans, recipes, portion, and temperature control procedures and facility policies. Inspect special diet trays to assure that the correct diet is served to the resident. Attend in-service education programs in order to meet facility educational requirements. Be familiar with Standard Precautions, Exposure Control Plan, Fire Drill & Evacuation Procedures and know how to use the information. Maintain confidentiality of resident and facility records/information. Protect residents from neglect, mistreatment, and abuse. Protect the personal property of the residents of the facility. Others as directed by the supervisor or administrator. Minimum Qualifications
Experience in preparing foods in large quantities. Organized and detailed in work performance. Good communication skills with excellent self-discipline and patience. Genuine caring for and interest in elderly and disabled people in a nursing facility. Comply with the Residents' Rights and Facility Policies and Procedures. Perform work tasks within the physical demand requirements as outlined below. Perform Essential Duties as outlined above. Working Conditions
Subject to frustrations in meeting work demands due to frequent interruptions. Fast paced, required to make decisions quickly Involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances. May work beyond normal duty hours, on weekends, and in other positions temporarily, when necessary. Subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.). Subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses. May be subject to the handling of and exposure to hazardous chemicals Physical and Sensory Requirements
Assist in the evacuation of residents during emergency situations Meet general health requirements set forth by the policies of this facility, which may include a medical and physical examination.
Sitting
1-2 hours per 8 hour work shift. Alternates frequently to walking.
Walking
1-2 hours per 8 hour work shift. Alternates frequently to standing and occasionally to sitting.
Standing
5-7 hours per 8 hour work shift. Alternating frequently to walking and occasionally to sitting.
Key:
Rarely
= ≤ 5%
Occasionally
= 0% - 33%;
Frequently
= 33% - 66%;
Constantly
= 66% - 100%
*(Rarely
- would most likely occur in emergency situations only)
Lifting:
WEIGHT
FREQUENCY
OBJECTS
1-10 lbs
Constantly
Pots, pans, food ingredients, utensils
11-20 lbs
Occasionally
Pots, pans, food ingredients
21-35 lbs
Rarely
Boxes of supplies, stock, pans w/food
36-50 lbs
Rarely
Pots and pans with food, potatoes or other bulk food items
51-75 lbs
Rarely
Equipment, boxes of supplies, stock
Carrying:
WEIGHT
FREQUENCY
OBJECTS
1-10 lbs
Constantly
Pots, pans, food ingredients, utensils
11-20 lbs
Rarely
Pots, pans, food ingredients
21-35 lbs
Rarely
Boxes of supplies, stock, pans w/food
Bending: Occasionally
Squatting: Rarely
Kneeling: Rarely
Climbing: Rarely
Reaching: Occasionally
Grasping: Occasionally
Fine Manipulation: Continuously
Driving: Rarely
Exposure Determination Information:
Numbers 1 through 3 indicate the risk potential of your exposure to blood or body fluids. Established procedures identify the appropriate personal protective equipment that you should use when performing tasks. The following numbers indicate your risk potential:
1. It is highly likely that while performing functions of this job, there will be tasks that will require you to be exposed to blood or body fluids.
2. This job does not normally involve contact with blood and/or body fluids but while performing the tasks associated with this job, it may be necessary for you to perform a task that involves exposure to blood or body fluids.
3. This job does not typically involve exposure to blood or bodily fluids. However, if the employee is trained in first aid/CPR, this may entail some exposure risk.
The position of
Cook
has an exposure determination of 3.