On Call Cook - Mental Health 103

TELECARE CORPORATION

COOK - VILLA FAIRMONT MHRC

Villa Fairmont MHRC is a 96 bed licensed Mental Health Rehabilitation Center. This program serves adults between the ages of 18-65.

STATEMENT OF PURPOSE

We exist to help people with mental impairments realize their full potential.

MISSION STATEMENT

Telecare will deliver and manage excellent services and systems of care for persons with serious mental illness.

POSITION OBJECTIVE

The Cook is responsible for the preparation, cooking and serving of food to clients. This includes seasoning and cooking meat, fish, vegetables, soups, salads and desserts.

QUALIFICATIONS

Two (2) years of experience in food production and knowledge of therapeutic diets is required. Experience in a health care setting is preferred. High School graduation or a G.E.D. equivalent is required. Experience in the use of institutional kitchen equipment such as steam tables, stoves, refrigerators and freezers is crucial. The ability to read, write and speak English is essential, as is the willingness to work with disabled adults. Applicant must be finger printed, sign under penalty of perjury that there has been no conviction of any crime, other than minor traffic offenses, and receive clearance from the Department of Justice.

Shifts Available:

UNION On Call | AM/PM | Day and shifts vary as needed

Expected starting wage is $21.94. This position is covered by a collective bargaining agreement and is subject to union membership requirements upon hire. Telecare applies geographic differentials to its pay ranges.  The pay range assigned to this role will be based on the geographic location from which the role is performed.  Starting pay is commensurate with relevant experience above the minimum requirements.

KEY RESULT AREAS

MISSION, VALUES AND BELIEFS

• Demonstrates the Telecare mission, purpose, values and beliefs in everyday language and contact with clients, the public and other staff members.

QUALITY AND QUANTITY OF WORK

• Performs tasks correctly and according to policies and procedures.
• Reviews menus, work orders and recipes to determine the type and quantity of meals necessary to prepare.
• Participates in and supervises the following food preparation activities: washing, trimming, cooking and seasoning.
• Directs the collection and assembly of food items from storage areas during the food preparation process.
• Prepares food for special therapeutic diets.
• Receives and monitors food deliveries against requisitions and invoices.
• Takes active steps to avoid food waste.
• Directly supervises the dietary staff in the use, care and maintenance of equipment, food storage, housekeeping and safety standards in the absence of the Dietary Supervisor.
• Ensures that the cleaning and maintenance program is consistently adhered to.

TEAM MEMBER PARTICIPATION

• Participates as a team member and provides input via reporting observations, concerns and asking appropriate questions.
• Confers and collaborates with the Dietary Supervisor regarding both regular and modified diet preparation.

JUDGMENT, DECISION MAKING AND INITIATIVE

• Demonstrates knowledge and proper use of equipment and supplies.
• Plans and facilitates cooking schedules in order to ensure that food is ready at the specified time.

RELATIONSHIPS WITH OTHERS

• Demonstrates a good rapport and cooperative working relationships with all members of the team; responds to co-workers with concern and promotes group morale.

QUALITY IMPROVEMENT

• Continually focuses on assigned tasks and seeks and implements improvements as necessary.
• Understands and demonstrates the safety program in all activities.
• Monitors food items, storage rooms, refrigerators and other equipment to ensure that appropriate sanitary conditions are consistently adhered to.
• Practices universal precautions at all times.

CUSTOMER AND COMMUNITY RELATIONS

• Demonstrates a knowledge of Telecare's customers including clients, families and governmental agencies in all interactions and conduct.
• Acts in a professional manner, always demonstrating respect and understanding of the community and neighborhood when representing Telecare in the community.

PLANNING AND TIME UTILIZATION

• Completes and follows through with tasks and assignments, meeting expected deadlines.

ATTENDANCE AND RELIABILITY

• Understands and demonstrates knowledge of all policies associated with attendance.

PROFESSIONAL DEVELOPMENT

• Attends all assigned in-service education classes.
• Always dresses appropriately and professionally.

PHYSICAL REQUIREMENTS

See attachment for requirements

Duties and responsibilities may be added, deleted and/or changed at the discretion of management.

SUPERVISOR: Food Service Manager

POSITION PHYSICAL REQUIREMENTS

ACTIVITY

(Hours per day)

NEVER

0 hours

OCCASIONALLY

up to 3 hours

FREQUENTLY

3 - 6 HOURS

CONSTANTLY

6 - 8+ HOURS

Sitting X Walking X Standing X Bending (neck) X Bending (waist) X Squatting X Climbing X Kneeling X Crawling X Twisting (neck) X Twisting (waist) X Hand Use: Dominant hand Right--- Left--- Is repetitive use of hand required? YES X Simple Grasping (right hand) X Simple Grasping (left hand) X Power Grasping (right hand) X Power Grasping (left hand) X

Fine Manipulation (right hand)

X Fine Manipulation (left hand) X Pushing & Pulling (right hand) X Pushing and Pulling X Reaching (above shoulder level) X Reaching (below shoulder level) X

LIFTING CARRYING

Never

0 hrs.

Occasionally

up to 3 hrs.

Frequently

3 - 6 hrs.

Constantly

6 - 8+ hrs.

Height

Never

0 hrs.

Occasionally

up to 3 hrs.

Frequently

3 - 6 hrs.

Constantly

6 - 8+ hrs.

Height 0-10 lbs. X 11-25 lbs. X 26-50 lbs. X 51-75 lbs. X 76-100 lbs. X 100+ lbs. X

OTHER JOB REQUIREMENTS: YES NO a. Driving cars, trucks, forklifts, and other equipment? X b. Working around equipment and machinery? X c. Walking on uneven ground? X d. Exposure to excessive noise? X e. Exposure to extremes of temperature, humidity or wetness? X f. Exposure to dust, gas, fumes, or chemicals? X g. Working at heights? X h. Operation of foot controls or repetitive foot movement? X i. Use of special visual or auditory protective equipment? X j. Working with bio-hazards such as: blood borne pathogens, sewage, hospital waste, etc. X

EOE AA M/F/V/Disability