Dietary Cook

Starting wage is based upon years of experience General Purpose: Assists in planning, preparing, and serving meals according to policies and procedures, using Dietician approved menus. Must be flexible in task completion, willing to assist others in the department, and follow all universal precautions to include safety of food handling and preparation. Flexible shifts if needed/available. Essential Duties/Responsibilities: The Cook must be willing to work a 12-hour shift if necessary. This shift includes opening the kitchen, handling the POS system, preparing breakfast, lunch, supper and snacks when required. This position is responsible for preparing and cooking food, bakery products and garnishes for patients/residents and cafeteria, according to standardized recipes and safe food-handling practices. Is also responsible for kitchen cleaning and dishwashing when necessary. Utilizes kitchen equipment such as meat slicer, ovens, steamer, steam table, toaster, microwave, food processor, blender, mixer, etc. Utilizes and properly rotates any overproduction of food items. Cleans and sanitizes assigned work area. Follows recipes, menus and diet orders. Completes documentation sheets as needed. Place food orders if needed, check in freight and put it away. This individual will also assist with closing the kitchen which includes cleaning and sanitizing work areas, dishwashing, mopping floors and putting away all dishes, tools, and cleaning surfaces following food handling and infection-prevention guidelines. He/she is also responsible for counting and locking up all money and being accountable for all cash from his/her shift to ensure appropriate charges and collections for the dietary department. Other duties as assigned. Other Duties/Responsibilities: In addition to daily tasks, cooks are also responsible for case-by-case, weekly, bi-weekly, and month cleaning, sanitation, and inventory duties.

Education

Minimum education: High School Diploma or GED. Additional training in commercial food preparation preferred Working Environment: Working in a hospital creates a unique work environment of both confidentiality and hospitality. The addition of an Extended Care Facility to the organization creates of a level of expectation for the behavior of dietary staff when interacting with the residents on a daily basis.

This is the residents’ home and as such requires an additional level of attention to detail. An interaction with staff, patients and patients families also occurs on a daily basis. Various cleaning agents and chemicals may be used. The MSDS book contains specifications for safe handling and PPE guidelines. Failure to follow these guidelines may result in injury or harm to either the cook or other exposed individuals.

Physical Activities: Cooks spend 98% of their working day standing, walking, kneeling, or bending over. In addition, cooks are expected to be able to lift up to fifty (50) pounds using proper body mechanics. The ability to reach overhead is also important. Cooks are, on a daily basis, exposed to cleaners, hand sanitizers, soaps, Clorox, and gloves.

Personal protective equipment is used as needed. If accommodation due to allergies, skin sensitivity or some other physical impairment is needed it is important to discuss this with the supervisor in a timely manner