Dietary-Cook

Dietary-Cook – Sage West Health Care

Prepares and serves food using proper food handling and safety techniques for patients, employees, and special functions, ensuring foods meet the nutritional guidelines and safety standards set forth in the department policies and procedures. Maintains a clean and safe working environment in accordance with established standards and regulations.

• Prepares food following department standardized recipes, planned menus, and policies and procedures.
• Serves and portions food per department standardized recipes, planned menus, and policies and procedures.
• Follows patient diet order when serving food to patients.
• Follows standardized menus for patient and cafeteria food preparation.
• Makes only authorized changes to the planned menu and records the change according to established policy.
• Uses production sheets to direct preparation and quantity of food.
• Prepares food to meet established meal times.
• Prepares and serves food at the proper temperature set forth by the FDA Food Code.
• Ensures food served to patients has been properly labeled per policy.
• Food Receiving, Purchasing, Storing Labels, dates, and stores food (including left‑overs) properly according to proper cool‑down techniques and established policies.
• Takes refrigerator/freezer temperatures twice a day and reports any temperatures out of range immediately to supervisor. Records temperatures on appropriate logs.
• Assists in receiving, storing, and verifying invoices for incoming food, supplies, etc. as indicated by the supervisor/manager.
• Ensures that an adequate supply of food, supplies, etc. is available at all times.
• Reports inadequate stock levels to the supervisor/manager in a timely manner.
• Uses food supplies and equipment in an efficient and economical manner to prevent waste. Safety and sanitation of the work environment.
• Keeps work area clean and uncluttered during preparation and service of food.
• Performs cleaning assignments according to established policies and utilizes the proper cleaning chemicals.
• Performs duties using proper infection control techniques and uses protective equipment as needed.
• Washes dishes, pots, and pans according to established procedures for manual and/or automatic dishwashing.
• Takes dish machine temperature and/or sanitizer concentration prior to each use and records on log.
• Reports any problems with proper water temperature or sanitizer immediately to supervisor.
• Stores dishes, pots, and pans in the proper location in a way to prevent contamination and according to established standards.
• Operates equipment according to manufacturer and supervisory direction.
• Maintains equipment in clean and safe operating condition using appropriate safety measures and safety guards.
• Reports all equipment problems immediately to supervisor.
• Maintains the security of the department.
• Performs all duties using proper safety and sanitation techniques and wearing proper PPE.
• Menu Management (perform these duties if designated by supervisor)
• Checks for new diet orders, discharges, room changes prior to each meal tray line assembly in the medical record.
• Passes selective menus to patients, assisting the patient with completion if needed.
• Uses menu management computerized program to add new admissions, update patient information, edit menus, enter patient selections, print menus or reports, and generate tray tickets.
• Works cooperatively as a team member with co‑workers in all departments of the hospital.
• Communicates issues, concerns, and opportunities for improvement to the immediate supervisor routinely.
• Assumes leadership in the kitchen when assigned by supervisor.
• Participates in the hospital’s Performance Improvement program by collecting quality data when assigned by supervisor.
• Participates in the survey process; honestly answers questions asked by surveyors.
• Participates in corrective action plan as directed by supervisor.

• Knowledge of therapeutic diets and texture/liquid modification.
• Knowledge of safe food handling.
• Knowledge of federal, state, and city food codes and regulations.
• Knowledge of Kindred Nutrition & Culinary Services policies and procedures.
• Ski…