Dietary Cook

Dietary Cook

The primary purpose of the Dietary Cook position is to prepare food for the residents at the facility.

Administrative Functions

· Review menus prior to food preparation.

· Inspect special diet trays to assure that the correct diet is served to the resident.

· Complete necessary forms, reports, etc. as requested by the Dietary Manager or Dietitian.

· Coordinate food preparation services with other department as necessary.

· Work with the facility's dietitian as necessary and implement recommended changes as required.

· Ensure that all dietary procedures are followed according to facility policies.

· Ensure that menus are maintained and filed according to facility policies and procedures.

· Assist in establishing food service production lines, etc. to assure that meals are prepared on time.

· Process diet changes and new diets as received from Nursing Services.

Dietary Service Functions

· Prepare meals according to planned menus.

· Prepare and serve meals that are tasty and appetizing in appearance.

· Serve food in accordance with established portion control procedures.

· Prepare food for therapeutic diets according to planned menus.

· Prepare food according to standardized recipes and special diet orders.

· Prepare and serve nutritional supplements and snacks.

· Be sure that appropriate equipment and utensils are provided with the resident's meal tray.

· Review care plans to assure that current dietary information is consistent with food served.

· Prepare and serve substitute foods to residents who refuse foods served.

· Make only authorized food substitutions.

· Assist in serving meals when necessary.

· Assist in food preparation for special meals, parties, etc.

Personnel Functions

· Develop and maintain a good working relationship with other food service personnel as well as with other department associates so that food services can be properly maintained to meet the resident's needs.

· Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department.

Safety and Sanitation Functions

· Prepare food according to sanitary regulations as well as facility policy.

· Ensure that safety regulations and precautions are followed at all times by all personnel.

· Follow established Infection Control and Universal Precautions procedures when performing daily tasks.

· Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Dietary Manager.

· Assist/direct daily or scheduled cleaning duties.

· Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained in good working order.

· Report all hazardous conditions/equipment to the Dietary Manager immediately.

· Report all accidents/incidents according to facility policy. Complete all necessary reports.

· Maintain food storage areas in a clean and orderly manner at all times.

· Dispose of food and waste according to facility policies.

· Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids.

· Report missing/unreadable labels or MSDSs to Dietary Manager.

Equipment and Supply Functions

· Ensure that food and supplies for the next meal are readily available.

· Assist in inventorying and storing in-coming food, supplies, etc. as necessary.

· Recommend equipment and supply needs to the Dietary Manager.