Dietary Cook

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

• 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.
• Workwith 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.
• Assistin 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.

• Prepare meals according to planned menus.
• Prepare and serve meals that are tasty and appetizing in appearance.
• Servefood 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.
• Besure that appropriate equipment and utensils are provided with the resident’smeal 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.
• Makeonly authorized food substitutions.
• Assistin serving meals when necessary.
• Assistin food preparation for special meals, parties, etc.

• Develop and maintain a good working relationship with other food service personnel aswell as with other department associates so that food services can be properly maintained to meet the resident’s needs.
• Createand maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department.

• 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.
• Reportall hazardous conditions/equipment to the Dietary Manager immediately.
• Reportall accidents/incidents according to facility policy. Complete all necessary reports.
• Maintain food storage areas in a clean and orderly manner at all times.
• Disposeof food and waste according to facility policies.
• Wear protective clothing and equipment when handling infectious waste and/orblood/body fluids.
• Report missing/unreadable labels or MSDSs to Dietary Manager.

• Ensure that food and supplies for the next meal are readily available.
• Assistin inventorying and storing in-coming food, supplies, etc. as necessary.
• Recommend equipment and supply needs to the Dietary Manager.