Dietary Cook

PURPOSE:

The Dietary Cook works under the supervision of the Dietary Manager. He/she prepares and serves meals according to menus and recipes involving preparation and service of all types of food items. Follows all dietary policies and procedures and delegates work to other staff in the absence of the Dietary Manager.

DIMENSION:

• Works with all dietary staff as well as staff in other departments and reports to the Kitchen Lead or Dietary Manager in the absence of the Kitchen Lead.
• Is responsible for the operation of the Kitchen in the absence of the Kitchen Lead.

SUPERVISORY RESPONSIBILITIES: Supervises the Dietary Aides on same shift.

QUALIFICATIONS:

• A high school education or GED is required.
• One (1) year experience in food service is preferred but not required.
• Must be able to meet physical requirements necessary to do the job.

ESSENTIAL RESPONSIBILITIES:

• Responsible for all food preparation according to menus and recipes.
• Responsible for serving meals on time and in an attractive manner.
• Responsible for serving all foods according to standard portion sizes as indicated on menus.
• Responsible for serving all meals according to diet orders.
• Operates all kitchen equipment and maintains the equipment in a clean condition.
• Cleans cooking area after meal preparation.
• Performs related work as assigned by the Kitchen Lead.
• Performs special cleaning duties as assigned by the Kitchen Lead.

SPECIFIC REQUIREMENTS:

• Must be able to read, write, speak and understand the English language.
• Must possess the ability to make independent decisions when necessary.
• Must be conscientious, trustworthy, tactful, cooperative and courteous to patients/residents, visitors and staff in the facility.
• Must be able to assist other dietary employees in handling their job effectively and efficiently, relating it to the total health care of the patient/resident.
• Must be observant and give special attention to details.
• Must follow all dietary policies and procedures for sanitation, fire and life safety and nutritional care of the patients/residents in the facility.

WORK ENVIRONMENT:

• The Dietary Department is a clean, well-lighted, well-ventilated, safe area, but can be a warm, humid atmosphere to work in at most times of the year especially in the dishwashing and food preparation areas.
• Time may also be spent in patient/resident care areas.
• Sitting, standing, bending, lifting and moving intermittently during the working hours.
• Subject to frequent interruptions and loud noises.
• Involved with patient/residents, family members, personnel, visitors, etc. under all conditions and circumstances.
• Subject to hostile and emotionally upset patients/residents, family members, etc.
• Communicates with nursing personnel and other department supervisors.
• Willingness to work beyond normal working hours, and in other positions temporarily, when necessary.
• Attend and participate in continuing education programs.
• Subject to falls, burns from equipment, infectious diseases, substances, odors, etc., throughout the workday.
• Be economical and careful with supplies, equipment, etc.

PHYSICAL AND SENSORY REQUIREMENTS:

(With or Without the Aid of Mechanical Devices)

• Must be able to move intermittently throughout the workday.
• Must be able to speak the English language in an understandable manner.
• Must be able to cope with the mental and emotional stress of the position.
• Must be able to see and hear or use prosthetics that will enable the senses to function adequately to ensure that the requirements of the position can be fully met.
• Must be able to function independently, have personal integrity, flexibility, and the ability to work effectively with patients/residents, personnel and support agencies.
• Must be in good general health and demonstrate emotional stability.
• Must be able to relate and work with the disabled, ill, elderly, emotionally upset, and at times, hostile people within the facility.
• Must be able to lift, push, pull, and move a minimum of 30+ pounds.
• Must be able to assist with evacuation of patients/residents.

ATTIRE:

• All dietary employees must wear chef coats with black pants or black jeans. Black scrub bottoms are also acceptable. There will be NO tank tops.
• Hair restraints or hair covering with all hair enclosed shall be worn in the dietary food preparation, service or dishwashing areas. Hair spray IS NOT a restraint. Men with over one day of facial growth MUST wear a beard guard at ALL times, while on duty. Men with short hair may wear a ball cap as a hair covering.
• Leather or vinyl shoes with rubber soles shall be worn. No sandals or open-toed shoes.
• Any jewelry worn shall be small and plain. Large and dangling jewelry is not allowed.
• No nail polish or fake nails allowed.
• Must wear dietary uniform while on duty.

HOURS AND DAYS:

• Employees but must be willing to work variable hours as necessary.
• Employees are required to work their assigned shifts including weekends and holidays.
• Employees may also be asked to be on call or to switch schedules in an emergency situation.