Dietary Cook

Theprimary purpose of the Dietary Cook position is to prepare food for theresidents at the facility.

JOBDUTIES & RESPONSIBILITIES:

Administrative Functions Reviewmenus prior to food preparation. Inspectspecial diet trays to assure that the correct diet is served to the resident. Completenecessary forms, reports, etc. as requested by the Dietary Manager orDietitian. Coordinatefood preparation services with other department as necessary. Workwith the facility’s dietitian as necessary and implement recommended changes asrequired. Ensurethat all dietary procedures are followed according to facility policies. Ensurethat menus are maintained and filed according to facility policies andprocedures. Assistin establishing food service production lines, etc. to assure that meals areprepared on time. Processdiet changes and new diets as received from Nursing Services. Dietary Service Functions Preparemeals according to planned menus. Prepareand serve meals that are tasty and appetizing in appearance. Servefood in accordance with established portion control procedures. Preparefood for therapeutic diets according to planned menus. Preparefood according to standardized recipes and special diet orders. Prepareand serve nutritional supplements and snacks. Besure that appropriate equipment and utensils are provided with the resident’smeal tray. Reviewcare plans to assure that current dietary information is consistent with foodserved. Prepareand serve substitute foods to residents who refuse foods served. Makeonly authorized food substitutions. Assistin serving meals when necessary. Assistin food preparation for special meals, parties, etc. Personnel Functions Developand maintain a good working relationship with other food service personnel aswell as with other department associates so that food services can be properlymaintained to meet the resident’s needs. Createand maintain an atmosphere of warmth, personal interest, and positive emphasisas well as a calm environment throughout the department. Safetyand Sanitation Functions Preparefood according to sanitary regulations as well as facility policy. Ensurethat safety regulations and precautions are followed at all times by allpersonnel. Followestablished Infection Control and Universal Precautions procedures whenperforming daily tasks. Reportoccupational exposures to blood, body fluids, infectious materials, andhazardous chemicals to the Dietary Manager. Assist/directdaily or scheduled cleaning duties. Ensurethat the department is maintained in a clean and safe manner by assuring thatnecessary equipment and supplies are maintained in good working order. Reportall hazardous conditions/equipment to the Dietary Manager immediately. Reportall accidents/incidents according to facility policy. Complete all necessaryreports. Maintainfood storage areas in a clean and orderly manner at all times. Disposeof food and waste according to facility policies. Wearprotective clothing and equipment when handling infectious waste and/orblood/body fluids. Reportmissing/unreadable labels or MSDSs to Dietary Manager. Equipmentand Supply Functions Ensurethat food and supplies for the next meal are readily available. Assistin inventorying and storing in-coming food, supplies, etc. as necessary. Recommendequipment and supply needs to the Dietary Manager. #J-18808-Ljbffr Rest Haven Health