Dietary Cook; Evening Shift

JOB SUMMARY

The purpose of this position is to prepare and provide food service to hospital patients and LTC residents in a cost-effective, efficient manner to safely meet their needs in compliance with federal, state, and local requirements.

Responsible to:
Dietary Manager

Workers Supervised:
All Dietary employees when Dietary Manager is absent

Interrelationships:
Works closely with LTC and Hospital Nursing personnel, residents and patients, and families of residents and patients.

• Handle and prepare food in a sanitary manner.
• Prepare food that is palatable and appetizing in appearance.
• Keep work area clean and sanitize work surfaces after food preparation.
• Follow written menus and recipes.
• Understand and be able to prepare therapeutic diets.
• Be responsible for avoiding food waste.
• Assume responsibility for meeting meal schedules.
• Be responsible for care of food service equipment.
• Work cooperatively with food service staff and other departments.
• Come to work as scheduled and consistently demonstrate dependability and punctuality.
• Attend in-service training programs for food service employees.
• Perform other related duties as directed by his/her supervisor.
• Perform all duties assigned in an effective, timely, and professional manner.
• Observe infection control procedures.
• Follow Resident’s and Patient’s Rights policies at all times.
• Observe all policies and procedures.

• Assume Quality Assurance duties as assigned.
• Assume accountability for all data contained in the employees’ handbook.
• Come to work in neat, clean attire and consistently present an appropriate professional appearance.
• Consistently work cooperatively with residents, residents’ representatives, facility staff, physicians, consultants, and ancillary service providers.

Must be able to read, write, speak, and understand the English language.

Previous experience preferred, but not required.

Must be able to follow oral and written instructions.

Must have patience, tact, cheerful disposition, and enthusiasm.

Must be able to relate to clients appropriately according to their current cognitive and/or functional status.

Must be able to lift or carry loads up to 25 pounds.

Must be able to be on feet (standing or walking) for prolonged periods of time.

Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately to fully meet the requirements of the position.

Must be in good general health and demonstrate emotional stability.

Must be able to taste and smell food to determine quality and palatability.

Must be able to assist in the evacuation of patients/residents in an emergency.

Works in well-lighted/ventilated areas.

Sits, stands, bends, lifts, and moves intermittently during working hours.

Is subject to frequent interruptions.

Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.

Is subject to hostile and emotionally upset patients, residents, and family members.

Communicates with the medical staff, nursing staff, and other department supervisors.

Is exposed to hazards of steam and heat, wetness, and odors throughout the day.

Is exposed to various degrees of kitchen elements.

Is exposed to hot and humid working conditions.

May be exposed to infectious waste, diseases, conditions, etc.