Dietary Cook

OVERVIEW:

The Cook prepare large volumes of food for patients/residents and staff.   Prepare food that is nutritious and desirable so that patients/residents get the food intake they need. Will prepare food for a preset menu, may make a variety of meals from menu, and/or prepare special meals for patient/residents who require therapeutic diets.

RESPONSIBILITIES:

·         Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature

·         Prepares food on large scale and cooks various items according to menus, special dietary or nutritional requirements, or numbers of portions to be served

·         Bakes breads, rolls, and pastries

·         Ensures proper portion control guidelines are used for all food preparation.

·         Develops, compiles, and maintains food records regarding use and expenditures

·         Inventories supplies and equipment

·         Determines, or assists in determining, meals, menus, and prices

·         Ensures the cleanliness and functional operation of galley equipment, kitchen appliances, and work areas by routinely cleaning and inspecting each piece

·         Keeps Director informed when problems may interfere with work being completed or patient/resident issues

·         Responds appropriately to inquiries and complaints from customers.

·         Maintains temperature of foods at proper regulatory standard, monitors temperatures and records on schedule and takes corrective action when deficiencies are observed.

·         Practices sanitary food handling techniques, including but not limited to: use of gloves or tongs for handling raw foods; use of clean, sanitized utensils; good personal hygiene and hand washing; sanitizing knives and cutting          boards between products; properly covering, labeling, dating and storing, proper tasting procedures, leftovers; wearing hair net/hat at all times in the food service area.

·         Participates in monitoring the cleanliness of the back dock, store room and all areas of kitchen by eliminating clutter.

·         Keeps kitchen and work areas clean and orderly.

·         Demonstrates the ability to perform simple calculations and adjust standard recipes

·         Taste tests food properly by following department policies to ensure consistency of recipe

·         Maintains the overall security of the storage area by ensuring all areas are properly locked and protected.

·         Exercise visual control of those who have access to the storeroom.

QUALIFICATIONS:

EDUCATION / EXPERIENCE:

·         SafeServe certification

·         Minimum of three (3) years of healthcare related experience

SUPERVISORY RESPONSIBILITIES:

·         This position supervises the kitchen staff

WORK ENVIRONMENT:

·         May work in extreme temperature shifts, from extra heat in the cooking area to freezing temperatures when working in the walk-in-freezers.

·         May be exposed to dirt, dust, fumes, smoke and unpleasant odors

·         Maintains temperature of foods at proper regulatory standard, monitors temperatures and records on schedule and takes corrective action when deficiencies are observed.

·         Practices sanitary food handling techniques, including but not limited to: use of gloves or tongs for handling raw foods; use of clean, sanitized utensils; good personal hygiene and hand washing; sanitizing knives and cutting boards between products; properly covering, labeling, dating and storing, proper tasting procedures, leftovers; wearing hair net/hat at all times in the food service area.

·         Participates in monitoring the cleanliness of the back dock, store room and all areas of kitchen by eliminating clutter.

·         Keeps kitchen and work areas clean and orderly.

·         Demonstrates the ability to perform simple calculations and adjust standard recipes

·         Taste tests food properly by following department policies to ensure consistency of recipe

·         Maintains the overall security of the storage area by ensuring all areas are properly locked and protected.

·         Exercise visual control of those who have access to the storeroom.