JOBSUMMARY: Theprimary purpose of the Dietary Cook position is to prepare food for theresidents at the facility.
JOBDUTIES & RESPONSIBILITIES: Administrative Functions • Reviewmenus prior to food preparation.
• Inspectspecial diet trays to assure that the correct diet is served to the resident.
• Completenecessary forms, reports, etc. as requested by the Dietary Manager orDietitian.
• Coordinatefood preparation services with other department as necessary.
• Workwith the facility's dietitian as necessary and implement recommended changes asrequired.
• Ensurethat all dietary procedures are followed according to facility policies.
• Ensurethat menus are maintained and filed according to facility policies andprocedures.
• Assistin establishing food service production lines, etc. to assure that meals areprepared on time.
• Processdiet changes and new diets as received from Nursing Services.
Dietary Service Functions • Preparemeals according to planned menus.
• Prepareand serve meals that are tasty and appetizing in appearance.
• Servefood in accordance with established portion control procedures.
• Preparefood for therapeutic diets according to planned menus.
• Preparefood according to standardized recipes and special diet orders.
• Prepareand serve nutritional supplements and snacks.
• Besure that appropriate equipment and utensils are provided with the resident'smeal tray.
• Reviewcare plans to assure that current dietary information is consistent with foodserved.
• Prepareand serve substitute foods to residents who refuse foods served.
• Makeonly authorized food substitutions.
• Assistin serving meals when necessary.
• Assistin food preparation for special meals, parties, etc.
Personnel Functions • Developand maintain a good working relationship with other food service personnel aswell as with other department associates so that food services can be properlymaintained to meet the resident's needs.
• Createand maintain an atmosphere of warmth, personal interest, and positive emphasisas well as a calm environment throughout the department.
Safetyand Sanitation Functions • Preparefood according to sanitary regulations as well as facility policy.
• Ensurethat safety regulations and precautions are followed at all times by allpersonnel.
• Followestablished Infection Control and Universal Precautions procedures whenperforming daily tasks.
• Reportoccupational exposures to blood, body fluids, infectious materials, andhazardous chemicals to the Dietary Manager.
• Assist/directdaily or scheduled cleaning duties.
• Ensurethat the department is maintained in a clean and safe manner by assuring thatnecessary equipment and supplies are maintained in good working order.
• Reportall hazardous conditions/equipment to the Dietary Manager immediately.
• Reportall accidents/incidents according to facility policy. Complete all necessaryreports.
• Maintainfood storage areas in a clean and orderly manner at all times.
• Disposeof food and waste according to facility policies.
• Wearprotective clothing and equipment when handling infectious waste and/orblood/body fluids.
• Reportmissing/unreadable labels or MSDSs to Dietary Manager.
Equipmentand Supply Functions • Ensurethat food and supplies for the next meal are readily available.
• Assistin inventorying and storing in-coming food, supplies, etc. as necessary.
• Recommendequipment and supply needs to the Dietary Manager.
ResidentRights Responsibilities • Maintainconfidentiality of all pertinent resident care information.
• Knockbefore entering a resident's room.
• Reportfood/dietary complaints to the Dietary Manager.
WorkingConditions • Worksin food preparation area as well as throughout the dietary service areas.Atmosphere is warm for cooking.
• Mayexperience temporary exposure to cold temperatures in the refrigerator/freezer.
• Maybe exposed to heat/cold temperatures in kitchen/storage areas.
• Movesintermittently during work hours.
• Issubject to frequent interruptions.
• Isinvolved with residents, personnel, visitors, government agencies/personnel,under all conditions and circumstances.
• Issubject to hostile and emotionally upset residents, family members, personneland visitors.
• Communicateswith the medical staff, nursing personnel and other department supervisors.
• Worksbeyond normal working hours and in other positions temporarily, when necessary.Works on weekends and holidays when necessary.
• Issubject to callback during emergency conditions.
• Issubject to injury from falls, burns from equipment, odors, etc., throughout theworkday, as well as to reactions from dust, plastics, synthetics,disinfectants, tobacco smoke, and other potential contaminants.
• Attendsand participates in continuing educational programs.
• Issubject to exposure to infectious waste, diseases, conditions, etc. includingTB and the AIDS and Hepatitis B viruses.
• Maybe subject to the handling of and exposure to hazardous chemicals.
• Maintainsa liaison with the resident, their families, support departments, etc. toadequately plan for the residents' needs.
StaffDevelopment Functions - Participate in departmental projects as assigned.
- Attend in-service programs and on-the-job training classes as directed.
• Attendannual HazCom, blood borne pathogens, and TB in-service training programs
JOBREQUIREMENTS: Education • Mustpossess, as a minimum, a tenth (10th) grade education.
• HighSchool diploma or GED preferred.
Experience • Musthave one (1) year of experience as a cook or in food preparation.
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