Prep Cook & Utility Worker

Prep Cook Job Description

Purpose of Your Job Position

The primary purpose of your job position is to prepare 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 Dining Director, to assure that quality food service is provided at all times.

Delegation of Authority

As Prep Cook, you report directly to the Cook and are delegated the authority, responsibility, and accountability necessary for carrying out your assigned duties.

Job Functions

Every effort has been made to make your job description as complete as possible. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is a logical assignment to the position.

Administrative Functions

Review menus prior to preparation of food.

Inspect special diet trays to assure they are correct.

Coordinate dietary service with other departments as necessary.

Work with the facility's dietitian and/or food service supervisor as necessary and

implement recommended changes as required.

Assure that all dietary procedures are followed in accordance with established

policies.

Assist in standardizing the methods in which work will be accomplished.

Assure that menus are maintained and filed in accordance with established policies

and procedures.

Assist in establishing food service production line, etc., to assure that meals are

prepared on time.

Others as deemed necessary and appropriate, or as may be directed.

Personnel Functions

Develop and maintain a good working rapport with inter-department personnel as

well as with other department within the facility to assure that food service can be

properly maintained to meet the needs of the residents. Supervise dining assistants

and ensure their compliance with job descriptions.

Create and maintain an atmosphere of warmth, personal interest, and positive

emphasis as well as a calm environment throughout the department.

Assist in completing job evaluations for subordinate staff members.

Staff Development

Participate and assist in departmental studies and projects as assigned or that may

become necessary.

Attend and participate in workshops, seminars, etc., as directed.

Attend mandatory in-services as required.

Dining Service

Prepare meals in accordance with planned menus.

Prepare and serve meals that are palatable and appetizing in appearance.

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.

Safety and Sanitation

Prepare food in accordance with sanitary regulations as well as our established

policies and procedures.

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 tasks.

Assist/direct daily or scheduled cleaning duties in accordance with established policies and procedures.

Assure that the department is maintained in a clean and safe manner by assuring

that necessary equipment and supplies are maintained.

Report all hazardous conditions/equipment to the Dining Director immediately.

Report all accidents/incidents as established by department policies. Fill out and

file reports as directed.

Assist in maintaining food storage areas in a clean and properly arranged manner at

all times.

Dispose of food and waste in accordance with established policies.

Wear protective clothing and equipment when handling infectious waste and/or

blood/body fluids.

Assure that all food placed in refrigerator is wrapped, labeled and dated.

Equipment and Supply Functions

Assure that food and supplies for the next meal are readily available.

Assist in inventorying and storing in-coming food, supplies, etc., as necessary.

Recommend to the Dining Director the equipment and supply needs of the

department.

Ensure that all equipment is operating properly. Report any malfunctions

immediately.

Resident Rights

Maintain confidentiality of all pertinent resident care information.

Address any resident complaints and grievances immediately and make necessary

oral/written reports to the Dining Director.

Make every attempt to meet resident's needs and expectations in a cheerful,

courteous, service-oriented manner.

Become familiar with the Resident's Bill of Rights and maintain compliance with same. Report any perceived violation immediately to supervisor.

Miscellaneous

Assist in serving meals as necessary and on a timely basis.

Make only authorized food substitutions.

Assist in food preparation for special meals for parties, etc.

Working Conditions

Works in well-lighted/ventilated areas. Atmosphere is warm for cooking.

Sits, stands, bends, lifts and moves intermittently during working hours.

Is subject to frequent interruptions.

Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.

Is subject to hostile and emotionally upset residents, family members, etc.

Communicates with medical staff, nursing staff, and other department supervisors.

Works beyond normal duty hours, on weekends and in other positions temporarily, when necessary.

Attends and participates in continuing educational programs.

Is subject to falls, burns from equipment, odors, etc., throughout the work day.

Is subject to sudden temperature changes when entering refrigerator.

May be exposed to heat/cold temperatures in kitchen/storage area.

May be exposed to infectious waste, diseases, conditions, etc., including the AIDS and hepatitis B viruses.

Maintains a liaison with other department supervisors to adequately plan for dietary services/activities.

Utility Worker Job Description

Every effort has been made to make your job description as complete as possible. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is a logical assignment to the position.

Major Duties and Responsibilities

Administrative Functions

Work with the facility's dining director and/or dining supervisor as necessary and implement recommended changes as required.

Assure that all dietary procedures are followed in accordance with established policies.

Others as deemed necessary and appropriate, or as may be directed.

Personnel Functions

Develop and maintain a good working rapport with inter-department 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.

Create and maintain an atmosphere of warmth, personal interest and positive emphasis, as well as a calm

environment throughout the department.

Staff Development

Participate in and assist in departmental studies and projects as assigned or that may become necessary.

Attend and participate in mandatory in-service programs, workshops, seminars, etc., as directed.

Dining Service

Assist in serviced meals as necessary and on a timely basis.

Serve food in accordance with established portion control procedures.

Assist in daily or scheduled cleaning duties, in accordance with established policies and procedures.

Clean work tables, meat blocks, refrigerators/freezers, etc.

Carry soiled utensils to proper storage areas.

Return clean utensils to proper storage areas.

Wash and clean utensils as directed.

Keep work areas clean, dry and free of hazardous equipment, supplies, etc.

Wash and disinfect pots and pans in accordance with established policies and procedures.

Clean interior and exterior of dish machine according to established policies and procedures.

Restock cleaning supplies in the dish room.

Obtain food supplies for next meal as directed.

Perform dish washing/cleaning procedures. Assure that utensils, etc., are readily available for next meal. Ensure all dishes and utensils are properly cleaned.

Remove food trays from carts, dining rooms, etc., and take to dish washing area.

Safety and Sanitation

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 tasks.

Assure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.

Report all accidents/incidents as established by facility policies.

Assist in maintaining food storage areas in a clean and properly arranged manner at all times.

Dispose of food and waste in accordance with established policies.

Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids.

Follow daily cleaning assignments for dish room attendant.

Equipment and Supply Functions

Assure that equipment, utensils and supplies for the next meal are readily available.

Assist in inventorying and storing cleaning chemicals, supplies, etc., as necessary.

Ensure that equipment is operating properly. Report any malfunctions immediately.

Resident Rights

Become familiar with all aspects of the Resident's Bill of Rights and maintain compliance with all conditions listed.

Maintain confidentiality of all pertinent resident care information.

Report any resident complaints and grievances immediately to the Dining Director or the Dietary Supervisor on duty.

Make every attempt to meet resident's needs and expectations in a cheerful, courteous, service-oriented manner.

Miscellaneous

Assist in stocking in-coming food orders in the required location.

Develop a rapport and get to know new residents.

Working Conditions

Works in well-lighted/ventilated areas. Atmosphere is warm for cooking.

Sits, stands, bends, lifts and moves intermittently during working hours.

Is subject to frequent interruptions.

Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.

Is subject to hostile and emotionally upset residents, family members, etc.

Communicates with the medical staff, nursing staff, and other department supervisors.

Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.

Attends and participates in continuing educational programs.

Is subject to falls, burns from equipment, odors, etc., throughout the workday.

Is subject to sudden temperature changes when entering refrigerator.

May be exposed to heat/cold temperatures in kitchen/storage area.

May be exposed to infectious waste, diseases, conditions, etc., including the AIDS and hepatitis B viruses.

Maintains a liaison with other department supervisors to adequately plan for dietary services/activities.