Dietary Cook

Overview

General Purpose

The cook is responsible for managing and operating the kitchen in the absence of the Dietary Supervisor. He/she reports to the Dietary Supervisor.

• Maintain kitchen and cooking area in a safe, orderly, clean and sanitary manner.
• Prepare tasteful meals and cook a variety of foods in large quantities.
• Follow prepared menus and portion control guides. Prepare special diets accurately.
• Record food temperatures for meals. Prepare pureed foods. Cooperate and work harmoniously with personnel in all departments.
• Maintain qua ternary solution in sanitizer buckets. Assist with serving different meals. Clean cooking area and serving carts.
• Report resident care concerns and potential issues to Administrator and/or Director of Nurses. Participate in the orientation and ongoing training of dietary staff.
• Make the presentation of food appealing to residents. Cooperate and willingness to supervise or work under supervision.
• Ensure all cleaning schedules are followed.
• Supervisory Responsibilities:
  
  This job has supervisory responsibilities in the absence of the Dietary Supervisor.

Education and/or Experience

• High school diploma or equivalent.
• Experience as a cook in a hospital or long term care facility for not less than one year.

Language Skills

• Ability to read technical procedures.
• Ability to read and follow recipes.
• Ability to effectively present information and respond to questions from managers and employees.

Mathematical Skills

• Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.

Reasoning Ability

• Ability to solve practical problems.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Certificates, Licenses, Registrations

• Must obtain and maintain Serv Safe Certificate.
• Knowledge and experience with PCC preferred.
• Must remain in good standing with the Department of Public Health.

The essential functions of this position require the following physical abilities:
Standing and/or walking very frequently; sitting occasionally; reaching with hands and arms frequently; pushing/pulling very frequently; talking and/or hearing very frequently; tasting and/or smelling very frequently; lifting up to 50 pounds frequently; climbing, balancing, stooping, kneeling, crouching or crawling occasionally; close, distance, color, peripheral, and depth perception in vision; ability to adjust focus.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually low to moderate.

Note:

Nothing in this job specification restricts management's right to assign or reassign duties and responsibilities to this job at any time. Critical features of this job are described under various headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. The above statements are strictly intended to describe the general nature and level of the work being performed.

They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of employees in this position.