COOK-NH

The Cook at Miller Healthcare is responsible for preparing and serving high-quality, nutritious meals for our residents in a welcoming and sanitary environment. This role ensures that meals are prepared according to residents' dietary needs and preferences while adhering to food safety and sanitation guidelines. The Cook will work closely with the dietary team to deliver a dining experience that enhances the well-being and satisfaction of our residents.

Essential Duties

• Meal Preparation: Prepare and cook meals according to established recipes, menus, and dietary requirements, ensuring that all meals are flavorful, nutritious, and visually appealing.
• Menu Planning: Assist in planning and adjusting menus to meet the dietary needs and preferences of residents, including those with specific health conditions or dietary restrictions.
• Food Safety and Sanitation: Maintain a clean and organized kitchen, ensuring all food is stored, handled, and prepared in compliance with health department regulations and facility policies.
• Inventory Management: Monitor food supplies and ingredients, ensuring adequate stock levels are maintained. Assist with ordering and receiving food deliveries, checking for quality and accuracy.
• Resident Interaction: Engage with residents to understand their food preferences and accommodate special requests whenever possible.
• Team Collaboration: Work collaboratively with the dietary team, including kitchen aides and other cooks, to ensure efficient kitchen operations and timely meal service.
• Record Keeping: Maintain accurate records of food temperatures, preparation times, and sanitation practices as required by regulatory guidelines.

Non-essential Duties

• Event Support: Assist in the preparation and service of food for special events and activities within the facility.
• Kitchen Equipment Maintenance: Perform routine cleaning and maintenance of kitchen equipment and utensils to ensure they remain in good working condition.
• Training Support: Provide guidance and support to new kitchen staff and assist in training them on kitchen procedures and safety practices.\"

Preferred Experience

• A minimum of 2 years of experience as a cook in a healthcare, senior living, or hospitality setting is preferred.

Required Licensure/Education

• Food Handlers Certification or ServSafe Certification required.

Preferred Education

• Completion of a culinary arts program or equivalent training preferred. 
• Any additional certifications in food safety or culinary arts are a plus.
• High school diploma or equivalent preferred.

Employee Health Requirements

Exposure/Sensory Requirements:

Exposure to: 

• Chemicals: Alcohol, hydrogen peroxide, Betadine, cleaning products. 
• Video Display Terminals: Average 
• Blood and Body Fluids: Performs venipuncture and non-blood specimen collection and performs finger sticks for specimen testing, but the use of universal precautions and protection reduces risk. 
• TB or Airborne Pathogens: Minimal - if a patient is infected, it is possible that the health care worker would be exposed, but it is greatly diminished by adherence to universal precautions. 

Sensory requirements (speech, vision, smell, hearing, touch):

• Speech: Needed for presentations/training, telephone communication, facilitate meetings, patient communication. 
• Vision: Needed to read memos, literature, draw blood, and perform specimen handling. 
• Smell: Electrical/fire safety. 
• Hearing: Needed for telephone communications, meetings, and listening to employee and patient concerns. 
• Touch: Needed to write, do computer entry, filing, draw blood and perform specimen handling. 

Activity/Lifting Requirements:

Percentage of time during the normal workday the employee is required to:

• Sit: 15% 
• Twist: 2.5% 
• Stand: 30% 
• Crawl: 0% 
• Walk: 30% 
• Kneel: 0% 
• Lift: 5% 
• Drive: 2.5% 
• Squat: 5% 
• Climb: 2.5% 
• Bend: 5% 
• Reach above shoulders: 2.5% 

The weight required to be lifted each normal workday according to the continuum described below:

• Up to 10 lbs: Frequently 
• Up to 20 lbs: Occasionally 
• Up to 35 lbs: Occasionally 
• Up to 60 lbs: Occasionally 
• Up to 75 lbs: Not Required 
• Up to 100 lbs: Not Required 
• Over 100 lbs: Not Required 

Describe and explain the lifting and carrying requirements. (Example: the distance material is carried; how high material is lifted, etc.): ). Putting away supplies. Lift above the head occasionally to place boxes on high storage shelves. Carry boxes up and down the stairs - distances up to 100 feet. 

Maximum consecutive time (minutes) during the normal workday for each activity:

• Sit: 30 
• Twist: .5 
• Stand: 30 
• Crawl: 0 
• Walk: 2 
• Kneel: 0 
• Lift: 5 
• Drive: 30 
• Squat: 1 
• Climb: .5 
• Bend: .5 
• Reach above shoulders: .5 

Repetitive use of hands (Frequency indicated): 

• Simple grasp up to 15 lbs. 
• Normal weight: continuous 
• Pushing & pulling Normal weight: 50-200# 
• Fine Manipulation: Writing, keyboarding, restocking supplies, specimen handling, venipuncture, assisting examiner. 

Repetitive use of foot or feet in operating machine control: Not Required 

Environmental Factors & Special Hazards: 

• Environmental Factors (Time Spent): 
• Inside hours: 8.5 
• Outside hours : 0 
• Temperature: Normal Range 
• Lighting: Average 
• Noise levels: Average 
• Humidity: Normal 
• Atmosphere: 

Special Hazards: 

Protective Clothing Required: Gloves when handling blood and body fluids.