Baker

POSITION TITLE: BAKER/COOK

DEPARTMENT: DIETARY

SUPERVISED BY: DIETARY MANAGER OR ASSISTANT

SUPERVISES: DIETARY TRAY AIDE IN THE ABSENCE OF THE DIETARY MANAGER OR ASSISTANT

STATUS: NON-EXEMPT

CLOSE WORKING

RELATIONSHIPS WITH: DIETARY STAFF INCLUDING THE DIETARY MANAGER AND CLINICAL DIETITIAN, MAINTENANCE, NURSING

JOB SUMMARY

• Palatably prepares the proper amounts of all foods on the menu in accordance with standardized recipes, portion control, time schedules and sanitary conditions.
• May work in dishwashing and/or food unit.

EXPERIENCE & SKILLS:

• Must be able to communicate effectively both verbally and in writing.
• Must be able to follow written and oral directions.

EDUCATION & TRAINING:

On the job training will be provided.
EDUCATION AND QUALIFICATIONS (preferred):
Experience with foodservice operations and cooking/baking.

Required Licensure/Registration/Certification: None

SPECIAL SKILLS:

• Must know basic methods of preparing food in large quantities.
• Must have general knowledge of routine therapeutic diets or where to find needed information on them.
• Must be able to read, write, speak and understand the English language.
• Must be able to function independently, and have the ability to work effectively as a team member when the opportunity arises.
• Must have some skill in simple preparation tasks and show ability to learn operation of equipment.
• Must be able to follow daily work schedule and complete assigned tasks within allotted time.

POSITION SUMMARY

RESPONSIBILITIES:

• Prepare all food following the menu for patients/residents and personnel.
• Record food served on the provided form, update daily production sheets, and make changes only as approved by supervisor.
• Maintain high standards of sanitation, food production quality, and portion control using standardized recipes and proper cooking methods.
• Observe and report food needs, supplies, and equipment condition to the Dietary Manager.
• Maintain responsibility for all dietary staff in the absence of the Dietary Manager or Assistant.
• Clean, sanitize, and care for equipment as described in owner's manual and following State and Federal regulations.
• Adjust daily preparation methods to accommodate for diet changes.
• Record meal counts for each unit in the nursing home, in the absence of the Dietary Manager or Assistant.
• Follow daily work schedule for washing and putting away dishes, trays, pots and pans.
• Follow established policies and procedures within the Dietary Department.
• Maintain awareness of State and Federal laws and regulations as they pertain to the Dietary Department.
• Perform any other job related duties as requested by management.

MENTAL DEMANDS:

• Must show ability to exercise judgement and initiative in dealing with patient/resident requests, while exhibiting a desire to please.
• Must be able to do arithmetic, basic calculations, read and write English.
• Must be able to work with frequent interruptions, maintaining concentration with attention to detail requiring mental alertness, resourcefulness and judgement.

PHYSICAL DEMANDS:

• Prolonged standing, walking, and bending while performing assigned duties.
• Lift, carry and push or pull up to 30 pounds with minor exceptions.

SPECIAL DEMANDS:

• Must be willing to perform repetitive tasks.
• Must exercise some initiative in maintaining the kitchen in a clean and orderly condition while practicing good sanitation.
• Must be able to cooperate and work well with others.
• Must be able to show patience and tact with co-workers.

WORK ENVIRONMENT:

• Work in clean, well lighted and ventilated kitchen that may be humid and warm at times.
• Must be aware of dangers for cuts and burns while working with equipment, and falls due to slippery floors.
• May have limited exposure to refrigerator/freezer temperatures.

EQUIPMENT AND MACHINES:

1. Institutional Blender 10. Dish machine

2. Ice machine 11. Garbage Disposal System

3. Institutional Coffee Pots 12. Refrigeration System/Freezer

4. Institutional Ovens 13. Meat Slicer

5. Convection Oven 14. Institutional Mixer

6. Steamer 15. Three-compartment Sink

7. Steam Table 16. Institutional Stove/Grill

8. Food Carts 17. Institutional Toaster

9. Microwave

FACILITY-WIDE RESPONSIBILITIES:

• Participate in Fire Safety Plan of Action.
• Participate in Disaster Plan of Action.
• Participate in Universal Precautions for AIDS, Hepatitis and Tuberculosis.
• Follow facility established protocol for Isolation and Blood-borne Pathogens.

CONFIDENTIALITY:

Frequent contact with patients and residents and medical information in the normal performance of duties. Confidentiality is essential. Disclosure may affect internal and external relationships.

Job Types: Full-time, Part-time

Benefits:

• Bereavement leave
• Dental insurance
• Employee assistance program
• Flexible spending account
• Health insurance
• Health savings account
• Life insurance
• Paid time off
• Retirement plan
• Vision insurance

Schedule:

• 8 hour shift
• Day shift
• Holidays
• Monday to Friday
• Morning shift
• Rotating weekends

Work Location: In person