Nutrition Services Diet Clerk

Reports to: Nutrition Services Director
FLSA Classification: Non-Exempt, Hourly, Full-Time

17.95-22.68

The cook on duty works directly with the Assistant Cook and food service helper. Is responsible for cooking, dishing up, and serving of meals; works cooperatively with others, is able to perform a variety of tasks while under supervision; takes the imitative to maintain work areas in a clean and orderly fashion; have skill in, and the ability to learn, operations of equipment and in cooking a variety of food items; able to follow the work schedule; timing food production to meet service schedules; preparing sufficient quantities to cover all service requirements; handle food in accordance with sanitary standards; minimize waste and offer ideas for cost saving ideas; assists in the training of new staff; responds to in house emergencies as assigned; able to communicate with others to coordinate a team work environment; attend all meetings as notified; is professional on the job in attire, language, attitude, and work habits

Essential Functions

• Checks daily the census sheet and orders for new diets or changes.
• Prepares foods indicated on menus provided for patients, staff, and visitors using designated recipes and standard portion size during your shift.

• Estimates food requirements and controls serving portions, eliminating waste and leftovers.
• Measures, mixes, and cooks a variety of food items following standardized recipes and methods of preparation, using the correct kitchen utensils and equipment.
• Checks food for flavor, color, texture, and proper temperature; documenting food temperatures daily.
• Follows food production schedules and menu for "Before Hand" food preparation and getting frozen food items out of freezer for correct thawing process.
• Prepares, delivers, and documents special nourishments daily.
• Follow cleaning schedules, checks equipment and cooking area to maintain safety and sanitation requirement.
• Follows menus provided, making changes when necessary, documenting changes or substitutions on the menu.
• Responsible for calling the Assistant Dietary Manager or Dietary Manager when the need arises.
• Performs other assigned duties, such as, placing milk or bread orders; working different shifts or positions; visits a patient or resident concerning a food related problem or request.
• Adheres to the standards and policies of the corporate compliance program, including the duty to comply with applicable laws and regulation, and report to a designated manager (or employer hotline) any suspected unethical, fraudulent, or unlawful acts or practices.

Education and Experience

• Be at least 18 years of age.
• Able to speak, read, and write English.
• Able to speak, write, and follow written instructions.
• Must have mathematical ability to adjust recipes, estimate food quantities, and portioning of food.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Pioneers Medical Center is committed to equal treatment and opportunity in all aspects of recruitment, selection, and employment without regard to race, color, religion, national origin, ethnicity, age, sex, marital status, physical or mental disability, gender identity, sexual orientation, veteran or military status, or any other category protected under the law. As an equal opportunity employer, Pioneers Medical Center will not limit or segregate employees in any way which would tend to deprive them of employment opportunities/promotions, or affect the status of their employment because of race, color, religion, sex, national origin, age, disability, or veteran status.