Dietary Cook

Job Description

Job Description

ON-CALL

POSITION TITLE:

The Dietary Cook job description will provide the scope of the position for the facility

Occupational Exposure: Category I

Department: Nutritional Services

Reports to: Dietary Supervisor

FLSA: Non-Exempt

POSITION SUMMARY:

The Cook is responsible for preparing and cooking a wide variety of foods for residents/patients,

employees and visitors. He/she prepares food according to menus and recipes and plans cooking

schedules to meet mealtime schedules. In addition, the Cook performs related duties and cleaning duties,

as assigned. The Cook directs other Food and Nutrition Services employees in the absence of the Food

Service Director and the Assistant Food Service Director/Chef Manager.

SPECIFIC EDUCATION/VOCATIONAL REQUIERMENTS:

1. This position requires that the employee is able to read, write, speak and understand the spoken

English language to ensure the safety and wellbeing of our patients and visitors at the work site

when responding to their medical and physical needs.

2. High school diploma or equivalent preferred.

3. Experience in commercial/volume food preparation required.

4. Serve-Safe Certification required.

5. Must provide verification of TST (tuberculin skin test) as required by state law and in accordance

with Company policy. TSTs will be administered at the work site if required.

JOB SKILLS:

1. Considerable knowledge of volume food production methods and techniques.

2. Considerable knowledge of sanitation regulations and practices.

3. Ability to make simple arithmetical calculations.

4. Knowledge of regulations pertaining to department and center.

5. Basic knowledge of food related nutrition principles.

6. Ability to positively interact with residents/patients.

7. Ability to solve operational problems in absence of Food Service Director and Assistant Food

Service Director/Chef Manager.