Dietary Cook

OVERVIEW:

The Cook prepare large volumes of food for patients/residents and staff. Prepare food that is nutritious and desirable so that patients/residents get the food intake they need. Will prepare food for a preset
menu, may make a variety of meals from menu, and/or prepare special meals for patient/residents who require therapeutic diets.

RESPONSIBILITIES:

• Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature
• Prepares food on large scale and cooks various items according to menus, special dietary or nutritional requirements, or numbers of portions to be served
• Bakes breads, rolls, and pastries
• Ensures proper portion control guidelines are used for all food preparation.
• Develops, compiles, and maintains food records regarding use and expenditures
• Inventories supplies and equipment
• Determines, or assists in determining, meals, menus, and prices
• Ensures the cleanliness and functional operation of galley equipment, kitchen appliances, and work areas by routinely cleaning and inspecting each piece
• Keeps Director informed when problems may interfere with work being completed or patient/resident issues
• Responds appropriately to inquiries and complaints from customers.
• Maintains temperature of foods at proper regulatory standard, monitors temperatures and records on schedule and takes corrective action when deficiencies are observed.
• Practices sanitary food handling techniques, including but not limited to: use of gloves or tongs for handling raw foods; use of clean, sanitized utensils; good personal hygiene and hand
washing; sanitizing knives and cutting boards between products; properly covering, labeling, dating and storing, proper tasting procedures, leftovers; wearing hair net/hat at all times in the food service area.
• Participates in monitoring the cleanliness of the back dock, store room and all areas of kitchen by eliminating clutter.
• Keeps kitchen and work areas clean and orderly.

• Demonstrates the ability to perform simple calculations and adjust standard recipes
• Taste tests food properly by following department policies to ensure consistency of recipe
• Maintains the overall security of the storage area by ensuring all areas are properly locked and protected.
• Exercise visual control of those who have access to the storeroom.

QUALIFICATIONS:

EDUCATION / EXPERIENCE:

• SafeServe certification
• Minimum of three (3) years of healthcare related experience

SUPERVISORY RESPONSIBILITIES:

• This position supervises the kitchen staff

WORK ENVIRONMENT:

• May work in extreme temperature shifts, from extra heat in the cooking area to freezing temperatures when working in the walk-in-freezers.
• May be exposed to dirt, dust, fumes, smoke and unpleasant odors
• Exposed to sharp knives, hot surfaces and wet floors in the workplace
• Must be able to meet deadlines with severe time constraints
• The noise level in the work environment is frequently loud

PHYSICAL REQUIREMENTS:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job
• Specific vision abilities required by this job include close vision, and depth perception and peripheral vision and color vision
• While performing the duties of this job, the employee is often required to stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; talk or hear
• The employee must occasionally lift or move office products and supplies, up to 40 pounds.

TRAVEL:

• There are no travel expectations for this position.

HOURS

•The shifts is 11am-7pm. This is a per diem position.