Dietary Cook​/Chef

Description

Job Title Code: CHEF/DIETARY COOK Part-Time

FLSA: Nonexempt

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

Supervisory Responsibility: None. Directs the work of Dietary Aides or other kitchen staff,

Budget Responsibility: None

• Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature.
• Prepares and cooks various items according to menus, special dietary or nutritional requirements, or numbers of portions to be served.
• Prepares therapeutic diets, as needed.
• Bakes breads, rolls, and pastries.
• Apportions and serves food to residents, patrons, customers, guests, and employees.
• Washes cooking equipment such as pots, pans, dishes, utensils, and other pieces.
• Develops, compiles, and maintains food records regarding use and expenditures.
• Inventories supplies and equipment.
• Determines, or assists in determining, meals and menus.
• Ensures the cleanliness and functional operation of galley equipment, kitchen appliances, and work areas by routinely cleaning and inspecting each piece.
• Supports a dignified and caring atmosphere with residents, residents' families, visitors and staff.
• Protects privacy and confidentiality of information pertaining to the resident, employee, residence and company information and events.
• Maintains safe and secure working environment and practices safe working habits.
• Maintains neat appearance, good hygiene and appropriate attire.
• Participates in training, in services and attends meetings as required.

• Oversees and directs workers assisting with the preparation and serving of meals.
• Trains new employees.
• Assists with projects as assigned and performs other related duties.

• Excellent verbal and written communication skills.
• Basic understanding of or ability to learn sanitation and regulations for workplace safety.
• Basic understanding of or ability to learn food handling techniques, preparation, and cooking procedures.
• Must be able to work quickly and efficiently.
• Must be able to work well as part of a team.
• Must be able to work well under pressure.
• Ability to maintain personal cleanliness.
• Proficient with Microsoft Office Suite or related software
• Must display positive attitude.
• Must demonstrate initiative, self-discipline, conscientiousness, and dependability.

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Works in kitchen and dining room, subject to excessive heat and cold in association with the kitchen environment.
• Stand, traverse, ascend/descend stairs, move/transport carts weighing over 100 pounds, deliver food to residents, grasp and manipulate tools/equipment to set up. Occasionally move equipment weighing up to 25 pounds.
• Stretch, bend, stoop, squat, twist, crouch, kneel, and balance to access equipment and supplies.
• Prolonged periods standing and walking.
• Operate computer, read, remain in a stationary position, converse with others
• Converse with others, write legibly, read and comprehend written/verbal information. Communicate instructions or demonstrate tasks.
• Lift and carry up to 35 pounds frequently; up to 50 pounds occasionally.
• Stand and walk frequently, simple grasp; fine hand manipulation; near vision; far vision; hear conversation; speak.

Education:

High school diploma or GED, or equivalent is required. Vocational school coursework in kitchen basics, such as food safety, is desirable.

Experience:

One year of experience performing the essential functions of the position is desirable.

Certification/License:
None