Dietary Cook

SUMMARY/ OBJECTIVE

The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet the daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with the Dietary Manager to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency, and frequency to maintain acceptable body weight, nutritional values, and quality of life.

ESSENTIAL FUNCTIONS

1. Prepares meals and serves, using portion control directives.

2. Make sure all foods are pulled and thawed in proper time and stored properly.

3. Check menus and make sure any pre-preparation is completed.

4. Check daily menus and review daily production sheet with Food Service Supervisor.

5. Safely operate equipment, making sure it is properly cleaned and sanitized after each use. Report equipment problems as per facility policy.

6. Take temperatures of foods for each meal and document.

7. Check daily temperatures of cooler/freezer and document.

8. Record meal substitutions, if applicable.

9. Maintain cleaning schedule to verify proper cleaning is completed on a daily basis and document.

10. Label and date foods and rotate properly.

11. Maintain effective communication with residents, families and facility staff.

EDUCATION/VOCATIONAL REQUIREMENTS

1. A minimum of (1) year institutional food service experience as a cook.

2. Experience in long-term care or hospital food production is preferred.

3. Must be able to effectively read and interpret recipes, menus, production sheets,etc.

4. Must have knowledge of quantity and quality cooking.

5. Must be knowledgeable of portion control and quality assurance.

6. Must have knowledge of modified diets.

7. Must have knowledge regarding ordering and/or purchasing of food items.

8. Must be familiar with Board of Health regulations and state requirements.

9. Must be able to communicate with fellow employees and with Food Service Director and other departments.

10. Able to read, write and understand instructions.

OTHER JOB DEMANDS

1. All foods are properly garnished for each meal.

2. Check foods in for accuracy and proper storage.

3. Straighten coolers, freezer, maintain perpetual inventory.

4. Assist with monthly inventories.

5. Participate in departmental quality assurance program.

6. Meet with Dietary Manager on a daily basis when working.

7. Other duties as assigned.

Working Conditions

Must be able to perform repetitive tasks - able to work flexible hours and days; may be exposed to hot and humid working areas.

Physical Effort

Must be able to remain standing for most of working hours; must be able to lift at least 75 maximum utilizing proper body lifting techniques. Stooping, stretching, bending, and pushing does occur when performing duties.

Physical Environment

Must be aware of working area - location of all equipment and safe use of it.

Sensory Attention

Must be able to work and communicate with all workers; must be alert to accuracy of diets and foods served to residents; must be able to follow recipes with positive outcome.

Mental Stress

Must be able to work in repetitive manner; must be able to handle emergencies which may occur; must be able to keep control of self and fellow employees; must be able to communicate with all disciplines, and use good interpersonal skills when handling complaints from, residents, families and staff.

Standard for Dress, Cleanliness, And Conduct for Nutritional Services

1. Hair covering to cover all hair, hair free from decorations. Mustache and/or beard coverings must be worn in prep and foodservice areas.

2. Jewelry: Simple wedding bands permitted. No dangling earrings.

3. Uniform/clothes cleaned daily.

4. Shoes that give good support. Buy a proper fit so your shoes take the punishment, not your feet. Non-skid soles are required. Enclosed toe shoes required.

5. Do not chew gum, dip snuff, chew tobacco, or smoke while in the dietary department.

6. Clean hands and fingernails, clean and short. No artificial fingernails or fingernail polish.

7. Wash hands with soap and hot water before leaving the restroom, after coughing, sneezing, smoking, combing hair, and always before handling food.

8. Hose or socks must be worn. No sleeveless clothing.

9. Employees are not permitted to eat in the kitchen area. The designated area is used for this purpose. Sampling is allowed.

10. Any dietary employee found giving food to other people or employees out of other departments without getting permission from the Dietary Manager can expect to have his or her employment terminated immediately as food is money.

11. Hair, including facial hair, must be cleaned and well groomed.

12. Keep wraps, pocketbooks, street clothes and other belongings in a designated place and not in the kitchen.

13. Never apply make-up or comb hair in the kitchen or dining room.

14. Do not visit a patient’s room before coming on duty if they are on isolation precautions.

15. Do not visit with other employees - unless on break.

16. Smoke only in smoking areas on break.

17. Nametags must be worn while on duty.

18. No personal phone calls while on duty except for emergencies.

Health Requirements:

Chest x-ray or TB skin test annually. or per facility policy Random drug screening per employee handbook.

Infection Policy:

1. Infection - Nutritional Services employees are restricted from working in the Nutritional Services Department when suffering from a contagious infection or cold. This employee must have written notice from his or her physician stating he is free from being contagious and that he or she is able to report back to his or her job in the Nutritional Services Department.

2. These written statements should be filed in the personnel record of the employee.

3. Lesions and Cuts - All dietary employees having cuts or lesions on the hands or fingers must wear a surgical rubber glove or a surgical finger. This is to cover the lesion tightly so there is no contact between the lesion and the food, which could infect the lesion more as well as contaminate the food touched by the employee.

4. This person should be given other responsibilities other than in the food directly until the lesion is clear and free from drainage.

Accommodation

We are committed to equal opportunity. If you have a disability under the Americans with Disabilities Act or similar law, and you need an accommodation during the application process or to perform these job requirements, please contact HR at View phone number on jobs.chattr.ai.