Cook dietary

Prepare and serve meals according to cycle menus; monitor methods of food handling, preparations, meal service, and equipment cleaning.

Starting at 14.00 depending on experience

Qualifications

Preference given to those with education in quantity cooking and therapeutic

diets. 2. Experience - General knowledge of quantity food preparations, portioning,

and food service regulations / standards. Minimum one year food service

experience in healthcare setting preferred.

3. Requirements -

a. V erbal and written skills sufficient to communicate and work effectively

with various levels of staff, residents, guests, and the public. b. Numerical competency to make necessary conversions, computations,

and temperature monitoring. C. Coordination and dexterity required to perform food preparation and

operation of kitchen equipment. d. Willingness to perform routine, repetitive tasks accurately despite

frequent interruptions. e. Ability to read, understand, and follow recipe directions, diet orders,

and work assignments. f. Availability and willingness to work flexible hours, such as during

emergency situations.

4. Physical Demands - Standing and walking intermittently throughout the day.

Ability to reach, stoop, bend, lift, carry, and manipulate various foodstuffs, supplies, and equipment. Visual acuity and color discrimination for to examine cooked and stored foods.

Taste and smell discrimination in to determine nutritional quality and palatability of foods. Work with chemicals and cleaning agents.

Tolerance of exposure to temperature and humidity changes, such as entering cold storage areas, working around h ig h-heat equipment such as ovens, ranges, dishwashing machines, and steam tables.

Specific Responsibilities

1. Coordinate food preparation and meal service.

a. Plan and initiate cooking schedule for food preparation to coincide with meal service times.

b. Prepare, season, cook, and ensure appropriate serving of all menu items. Verify staff are portioning / serving according to extensions.

C. Prepare nutritional snacks for residents as indicated. d. Taste and smell all prepared food, including therapeutic and

mechanically altered textures, to determine quality and palatability. e. Monitor temperatures of hot and cold foods through food preparation and service to ensure established temperature goals are met prior to steam table transfer and maintained throughout the meal service.

2. Supervise dietary staff in the absence of Dietary Manager; initiate shift replacements for absentees as directed.

3. Assist in inventory management.

a. Check and inspect food products and supplies as delivered in the absence of the Dietary Manager, b. Determine amount and type of food and supplies required for daily

menus; confer with Dietary Manager on order needs. C. Store leftovers and plan for reutilization when able in accordance with

sanitation regulations and leftover policy.

4. Clean equipment and work areas; complete cleaning schedule as indicated.

5. Assist with maintaining compliance and inspection readiness of department.

6. Be knowledgeable of federal, state, and community's rules, regulations, policies, and procedures.

7. Attend scheduled department meetings and inservice educational programs.

8. Follow defined Infection Control and Safety Code while performing all duties.

9. Understand community's fire and disaster plans; follow established procedures during drills and actual emergencies.

10. Perform other department duties or special assignments as directed by

the Dietary Manager.

Last updated : 2024-10-18