Dietary Cook

EDUCATION, QUALIFICATIONS, CREDENTIALS: A minimum of two (2) years cooking experience working in the kitchen of a long-term care facility or a hospital is preferred.

RESPONSIBLE TO: Dietary Services Manager

ESSENTIAL FUNCTIONS
The employee must be able to perform each essential function effectively to be successful in this position.

1. Follows posted menus and recipes, estimates the food quantities needed per number to be served, and adjusts recipes as needed.
2. Cooks and prepares meals that are palatable, attractive, nutritionally adequate in institutional quantities at proper temperature and at proper times; and accounts for the number of guests and employees served.
3. Prepares pureed diets according to recipes, menus, and diet orders.
4. Tastes food served for proper flavor, smell, and consistency.
5. Prepares all meat and main dishes, soups, sauces and gravies for service at appropriate times.
6. During meal service, assembles the plates with hot food items, according to diet cards and portion control.
7. Thaws frozen food and prepares menu items for the next meal and next day as assigned or needed.
8. Supervises kitchen staff on assigned shift that helps prepare food, assemble trays, storage supplies and equipment, and performs scheduled cleaning.
9. Supervises staff compliance with handwashing and other sanitary work practices.
10. Maintains a clean food service work area as food is prepared and served.
11. Uses food supplies in an efficient manner to prevent food waste.
12. Prepares and maintains supply of food substitutes to accommodate resident choices, or cultural, ethnic, and religious preferences.
13. Uses food preparation equipment properly and safely, cleans when required, and reports problems or repairs needed to the Maintenance Supervisor.
14. Keeps kitchen surfaces clean during meal service, and cleans and sanitizes all preparation surfaces after each meal.
15. Performs or supervises any daily cleaning assigned or scheduled.
16. Handles, stores, and disposes of food supplies, in compliance with state and federal regulations.
17. Assists in receiving and storing of deliveries from vendors and locks supply storage at end of day.
18. May be responsible for opening or closing the kitchen in morning or evening.
19. Communicates with DSM during shift or as needed to best meet the needs of residents.
20. Attends mandatory inservice education meetings and applies information to job duties.
21. Participates in fire and disaster drills, and carries out assigned duties in the event of an emergency.
22. Collaborates with Activities and Marketing to provide food and hostess services for special events.
23. With appropriate additional training, may help feed residents needing meal assistance.

The preceding list of essential functions is not all-inclusive and may be supplemented.

SPECIAL REQUIREMENTS
Is able to accurately weigh and measure food ingredients and portions. Must know the proper methods and cooking temperatures needed to obtain the best use and yield for meats and other foods. Ability to read and understand simple instructions, written procedures, short correspondence, and memos. Ability to apply common sense understanding to carry out detailed tasks with written or oral instructions. Ability to deal with problems involving work duties.

WORKING CONDITIONS
Works in a climate-controlled and well-lighted environment with a smoke-free policy. Is exposed to cleaning chemicals and mechanical/electrical hazards, but receives safety training to prevent accidental exposure or injury. Is subject to a noisy and hot and humid work environment daily. Has a low risk of exposure to infections, but receives training in handwashing practices and use of personal protective equipment.

PHYSICAL DEMANDS
The physical demands below are typical of those that must be met by the employee to successfully perform the essential functions of the position. Reasonable accommodations may be available for individuals with disabilities.

Lifting/Carrying
Frequently - (31-60%)  

Lifting/Carrying 11-25 lbs.
Frequently - (31-60%)

Lifting/Carrying 26-50 lbs.
Occassionaly - (1-30%)

Pushing/Pulling.
Occassionaly - (1-30%) 

Pushing/Pulling 20-50 lbs.
Occassionaly - (1-30%)

Pushing/Pulling Over 50 lbs.
Occassionaly - (1-30%) 

Climbing/Balancing
Occassionaly - (1-30%)

Stooping/Bending
Continuously - (61-100%)

Standing/Sitting
Continuously - (61-100%)

Walking
Continuously - (61-100%)

Travel
Occassionaly - (1-30%)