Position Description – Cook
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Purpose:
• Responsible for food safety and the provision of a variety of quality foods and beverages to meet consumers’ individual needs and enjoyment of food.
Responsible to: The Facility Manager.
Main responsibilities:
• To have knowledge of and provide services in line with the Aged Care Quality standards.
• To follow and act in accordance with the Aged Care Code of Conduct.
• Plans, documents, implements, monitors, and annually reviews the Food Safety Program
• Overseas the Food Safety Program and staff practices on a day-to-day basis including orientation of new staff and annual refresher of basic food handling for all catering and activity program staff and volunteers who handle food
• Plans a Winter and Summer menu in consultation with consumers, the dietician, clinical Facility Manager, activity program coordinator to ensure the menu provides for; meals and drinks that are varied and of suitable quality and quantity, cultural and spiritual needs, enjoyment of food and special occasions.
• In consultation with dietician documents recipes for menu dishes and special dietary requirements
• In consultation with the clinical care manager maintains a record of each consumer’s needs, preferences and assistive devices, and ensures these are provided each meal.
• Implements a system to provides consumers with a daily choice of meals
• Efficient and effective management of the catering service including human resource management, stock control and management of the allocated budget
• Preparation, cooking, serving and delivery of meals according to the menu and Food Safety Program
• Ensures food is well presented to encourage consumers to eat and enjoy their meals.
• Maintains a dining room seating planner to assist consumers to enjoy socialisation during mealtimes.
• Ensures the dining room and table settings provide for an enjoyable dining experience.
Performance appraisal: at 3 months, 6 months, then annually and as requested by employer/ employee.
Knowledge & Skills:
• Maintains own knowledge and skills for safe care/services by completing annual mandatory training and competency assessments related to your role; participating in ongoing education sessions and tool-box training and reading notice boards, newsletters and memos.
• Annual training objectives are completed following performance appraisal to ensure you have the right skills and knowledge to perform your role.
• Participates in relevant professional and network groups (recommendation only).
Food Safety Program
• It is evident that 6 monthly internal audit and an annual review of the Food Safety Program has occurred.
• Staff education records demonstrate all new staff have been oriented to the Food Safety Program and all catering and activity program staff and volunteers who handle food have been provided annual basic food handling training.
• Toolbox training records demonstrate 1:1 and small group training to correct food safety practices as required.
• Annual external Food Safety Program audits demonstrate compliance with food safety requirements.
Meeting Consumer Requirements
• A Winter and Summer Menu provide for meals and drinks that are varied and of suitable quality and quantity, cultural and spiritual needs, enjoyment of food and special occasions, with input from consumers, dietician, clinical care manager and activity program coordinator.
• Preparation, cooking, serving and delivery of meals is according to the menu and Food Safety Program
• Recipes with dietician input are documented for menu dishes including special dietary requirements and modified texture
• Internal audits demonstrate the record of consumers’ needs, preferences and assistive devices are current and that these are provided each meal
• It is evident that texture modified food and drinks are prepared according to the correct consistency
• It is evident that a system is in place to provides consumers with a daily choice of meals
• Positive feedback from consumers related to; menu choices, the quality and quantity of meals and drinks, seating arrangements, the dining environment and the food presentation.
Resource Management
• The roster meets workload requirements, industrial obligations and budgetary requirements and is displayed within the required timeframe.
• Effective stock control and purchasing according to procedures and budget.
• Assists with the recruitment, selection, and appointment of catering staff.
• Provides staff performance management: appraisal, delegation and coaching according to procedures.
• Manages dispute resolution and performance management according to procedures.
• Conducts effective monthly catering service team meetings.