Job Details

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 will vary between mornings and evenings. This 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:

Primary responsibility includes preparation of assigned menu items according to standard recipes and department procedures. Must understand the HAACP/Food Safety Program (Hazard Analysis Critical Control Point) in accordance with current applicable federal, state, OSHA and local standards, guidelines and regulations, and as directed by the Food Service Director, to assure that the highest degree of quality Resident care is maintained at all times.

REPORTS TO:

This position reports to the Food Service Director

QUALIFICATIONS:

1. High school diploma or GED required, or must be enrolled for completion of High School Diploma and/or GED.

2. Requires a minimum of one year of dietary experience, ideally 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 and speak the English language.

3. Must possess the ability to make independent decisions when circumstances warrant.

4. Must possess leadership ability and willingness to work harmoniously with all members of the staff.

5. Must be able to follow oral and written instructions.

6. Maintains the care and use of supplies, equipment, appearance of work areas, regular inspection of food service areas for sanitation, order, safety and proper performance of assigned duties.

7. Must have patience, tact, a cheerful disposition and enthusiasm, and be willing and able to interact and communicate professionally with our Residents based on their present maturity level.

8. Must possess the ability and desire to seek out new methods and principles, and be willing to incorporate them into existing practices.

ADDITIONAL REQUIREMENTS:

1. Must be able to bend, stoop, lift and move intermittently throughout the workday. Position requires long periods of standing.

2. Must be able to function independently, have flexibility and personal integrity.

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

4. The position encounters frequent interruptions and occasional interactions with dissatisfied Residents and their families.

5. Requires a willingness to work outside the schedule as needed, and assist in other positions temporarily as necessary.

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

7. Must be able to taste and smell food to determine quality and palatability.

DUTIES AND RESPONSIBILITIES:

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

2. Assure that menus are filed in accordance with established policies and procedures, and meals prepared on time.

3. Prepare food for therapeutic diets in accordance with planned menus with standardized recipes and special diets. Make only authorized substitutions.

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

5. Assure that food and supplies for the next meal are readily available; review menus prior to preparation.

6. Report all hazardous conditions/equipment to the Food Service Director, and recommend equipment/supply needs.

7. Attend and participate in workshops, seminars, in-services and other projects as directed.

8. Maintain confidentiality of all pertinent Resident care information to assure Resident rights are protected according to HIPAA regulations.

9. Work with the facility's dietitian as necessary and implement recommended changes as required.

10. Inspect food in storage and direct sanitary maintenance of the freezer, coolers, stoves, work areas and equipment.

EMPLOYEE CONDUCT:

1. Utilizes time to department's best advantage and in a manner involving the coordination of tasks that helps achieve high quality work/services and maximizes productivity/efficiency.

2. Exhibits initiative in performing all duties; regularly assists co-workers, consistently strives to be a productive member of the department and the organization.

3. Consistently demonstrates good judgment, ability to assess situations, consider alternatives and select appropriate course of action. Consults Food Service Director as appropriate.

4. Excellent attendance required

Full Time positions offer benefits which include vacation time and medical, dental and vision benefits, as well as other available insurances.