Farmington Square Eugene
Cook (Food Services)
Purpose of the Cook Position
The primary purpose of the Cook position is to prepare food in accordance with current applicable federal, state,
and local standards, guidelines and regulations, within our established policies and procedures, and as may be
directed by the Food Service Manager and/or Director of Food Services, to assure that a clean working
environment is established according to sanitary standards and quality nutritious food service is provided at all
Delegation of Authority
As Cook, you are delegated the administrative authority, responsibility, and accountability necessary for carrying
out your assigned duties.
Every effort has been made to identify the essential function of this position. However, it in no way states or
implies that these are the only duties you will be required to perform. You may perform other duties as assigned
by your supervisor. The omission of specific statements of duties does not exclude them from the position if the
work is similar, related, or is an essential function of the position.
ABOUT RADIANT SENIOR LIVING
We will be recognized as an innovative provider of quality lifestyle choices for seniors.
Our Mission is to create and sustain comfortable, caring environments for those who depend on us.
We are committed to fulfilling our mission by conducting ourselves according to our core values.
Cook cook cook cook cook cook , food service, food service, food service, cook cook cook cook, certified food handler, cook cook cook, certified food handler, Cook cook cook cook cook cook , food service, food service, food service, cook cook cook cook, certified food handler, cook cook cook, certified food handler
Must be a high school graduate or equivalent. Must demonstrate an understanding of safe sanitation standards. Must have or be able to acquire a certified food handlers card for the state where employed.
One (1) year food experience in the food preparation field. Preference in a hospital, nursing care community, assisted living or other related medical community (but not necessary).
Must be able to cook a variety of foods in large quantities.
Must be able to read, write, speak, and understand the English language.
Must possess the ability to make independent decisions when circumstances warrant such action.
Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
Must be knowledgeable of food procedures.
Must possess ability and willingness to work harmoniously with other personnel.
Must be able to follow oral and written instructions.
Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties.
Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning.
Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food practices.
Must not pose a direct threat to the health or safety of other individuals in the workplace.
Physical and Sensory Requirements
(With or Without the Aid of Mechanical Devices)
Must be able to move intermittently throughout the workday.
Must be able to speak and write the English language in an understandable manner.
Must be able to cope with the mental and emotional stress of the position.
Must possess sight/hearing senses, or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met.
Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies.
Must meet the general health requirements set forth by the policies of this community.
Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and, at times, hostile people within the community.
Must be able to taste and smell food to determine quality and palatability.
May be necessary to assist in the evacuation of residents during emergency situations.
Works in well-lighted/ventilated areas. Atmosphere is warm for cooking.
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.
Is subject to call back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
Attends and participates in continuing educational programs.
Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as reactions from dust, disinfectants, and other air
Is subject to sudden temperature changes when entering refrigerator.
May be exposed to heat/cold temperatures in kitchen/storage area.
Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.
Maintains a liaison with other department directors to adequately plan for food services/activities.
May be subject to the handling of and exposure to hazardous chemicals.