Dietary Cook

JOB SUMMARY: 

The primary purpose of the Dietary Cook position is to prepare food for the residents at the facility.

JOB DUTIES & RESPONSIBILITIES: 

Administrative Functions

·        Review menus prior to food preparation.

·        Inspect special diet trays to assure that the correct diet is served to the resident.

·        Complete necessary forms, reports, etc. as requested by the Dietary Manager or Dietitian.

·        Coordinate food preparation services with other department as necessary.

·        Work with the facility’s dietitian as necessary and implement recommended changes as required.

·        Ensure that all dietary procedures are followed according to facility policies.

·        Ensure that menus are maintained and filed according to facility policies and procedures.

·        Assist in establishing food service production lines, etc. to assure that meals are prepared on time.

·        Process diet changes and new diets as received from Nursing Services.

Dietary Service Functions

·        Prepare meals according to planned menus.

·        Prepare and serve meals that are tasty and appetizing in appearance.

·        Serve food in accordance with established portion control procedures.

·        Prepare food for therapeutic diets according to planned menus.

·        Prepare food according to standardized recipes and special diet orders.

·        Prepare and serve nutritional supplements and snacks.

·        Be sure that appropriate equipment and utensils are provided with the resident’s meal tray.

·        Review care plans to assure that current dietary information is consistent with food served.

·        Prepare and serve substitute foods to residents who refuse foods served.

·        Make only authorized food substitutions.

·        Assist in serving meals when necessary.

·        Assist in food preparation for special meals, parties, etc.

Personnel Functions

·        Develop and maintain a good working relationship with other food service personnel as well as with other department associates so that food services can be properly maintained to meet the resident’s needs.

·        Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department.

Safety and Sanitation Functions

·        Prepare food according to sanitary regulations as well as facility policy.

·        Ensure that safety regulations and precautions are followed at all times by all personnel.

·        Follow established Infection Control and Universal Precautions procedures when performing daily tasks.

·        Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Dietary Manager.

·        Assist/direct daily or scheduled cleaning duties.

·        Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained in good working order.

·        Report all hazardous conditions/equipment to the Dietary Manager immediately.

·        Report all accidents/incidents according to facility policy. Complete all necessary reports.

·        Maintain food storage areas in a clean and orderly manner at all times.

·        Dispose of food and waste according to facility policies.

·        Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids.

·        Report missing/unreadable labels or MSDSs to Dietary Manager.

Equipment and Supply Functions

·        Ensure that food and supplies for the next meal are readily available.

·        Assist in inventorying and storing in-coming food, supplies, etc. as necessary.

·        Recommend equipment and supply needs to the Dietary Manager.

Resident Rights Responsibilities

·        Maintain confidentiality of all pertinent resident care information.

·        Knock before entering a resident’s room.

·        Report food/dietary complaints to the Dietary Manager.

Working Conditions

·        Works in food preparation area as well as throughout the dietary service areas. Atmosphere is warm for cooking.

·        May experience temporary exposure to cold temperatures in the refrigerator/freezer.

·        May be exposed to heat/cold temperatures in kitchen/storage areas.

·        Moves intermittently during work hours.

·        Is subject to frequent interruptions.

·        Is involved with residents, personnel, visitors, government agencies/personnel, under all conditions and circumstances.

·        Is subject to hostile and emotionally upset residents, family members, personnel and visitors.

·        Communicates with the medical staff, nursing personnel and other department supervisors.

·        Works beyond normal working hours and in other positions temporarily, when necessary. Works on weekends and holidays when necessary.

·        Is subject to callback during emergency conditions.

·        Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as to reactions from dust, plastics, synthetics, disinfectants, tobacco smoke, and other potential contaminants.

·        Attends and participates in continuing educational programs.

·        Is subject to exposure to infectious waste, diseases, conditions, etc. including TB and the AIDS and Hepatitis B viruses.

·        May be subject to the handling of and exposure to hazardous chemicals.

·        Maintains a liaison with the resident, their families, support departments, etc. to adequately plan for the residents’ needs.

Staff Development Functions

• Participate in departmental projects as assigned.
• Attend in-service programs and on-the-job training classes as directed.

·        Attend annual HazCom, blood borne pathogens, and TB in-service training programs

JOB REQUIREMENTS: 

Education

·        Must possess, as a minimum, a tenth (10^th) grade education.

·        High School diploma or GED preferred.

Experience           

·        Must have one (1) year of experience as a cook or in food preparation.

·        Experience in a health care facility is preferred.

Specific Requirements

·        Must be able to read, write, speak and understand the English language.

·        Must display professionalism both in appearance and attitude.

·        Must be able to cook a variety of foods in large quantities.

·        Must be knowledgeable of dietary procedures.

·        Must possess the ability to solve problems and make independent decisions when circumstances warrant such action.

·        Must genuinely care for and understand the elderly and disabled.

·        Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agency personnel and the general public.

·        Must possess the ability and the willingness to work harmoniously with other personnel.

·        Must have patience, tact, a positive disposition and enthusiasm, as well as the willingness to handle difficult people.

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