Lincoln Residential Center -

POSITION DESCRIPTION

Dietary Cook

BASIC FUNCTION

Responsible for preparing food in accordance with current applicable federal, state and local standards, guidelines and regulations, Rolling Hills established policies and procedures, and as may be directed by the Food Service Manager and / or Administrator, to ensure that quality food service is provided at all times.

CHARACTERISTIC DUTIES AND RESPONSIBILITIES

ESSENTIAL FUNCTIONS

Prepares food for regular and therapeutic diets according to the planned menu.

Prepares food using proper food handling and food safety techniques according to established policies and regulations.

Utilizes standardized recipes in the preparation of foods for regular and therapeutic diets.

Ensures that the proper quantity of food is prepared.

Makes only authorized substitutions to the planned menu and records the substitution according to policy.

Ensures that food is prepared in accordance with established time schedules.

Prepares food for employees and special events as instructed by the supervisor.

Keeps work area cleaned and uncluttered during preparation and service of food.

Uses the correct portion control utensils during the preparation and service of food.

Uses proper technique to taste prepared food to ensure quality taste and palatability prior to service.

Maintains the proper temperature of food during preparation and service. Records temperatures of food according to established policy.

Serves food according to the planned menu / spreadsheet and the resident’s / patient’s food preferences and diet order.

Ensures that food is served in an attractive, appetizing manner.

Assists in checking trays during service to ensure meals are served accurately in accordance with the menu / spreadsheet and the resident’s / patient’s diet order and food preferences.

Ensures that meals are sent from the kitchen or serving area according to established time schedules.

Performs assigned cleaning assignments according to established policies and utilizing the proper cleaning chemicals.

Ensures that the department is maintained in a clean manner according to established policies.

Labels, dates and stores food properly according to established policies.

Ensures that refrigerator / freezer temperatures are within the appropriate range and reports any discrepancies to the supervisor.

Ensures that pots, pans, serving utensils, etc. are washed according to established procedures for manual and / or automatic dish washing.

Reports any problems with proper water temperature or sanitizer to the supervisor in a timely manner.

Stores pots, pans, serving utensils, etc. in a way to prevent contamination.

Ensures that food storage areas are kept clean and properly arranged at all times.

Assists in receiving, storing, and verifying invoices for incoming food, supplies, etc. as indicated by the supervisor.

Ensures that an adequate supply of food, supplies, etc. is available at all times. Reports inadequate stock levels to the supervisor in a timely manner.

Maintains the security of the department.

Ensures that the department is maintained in a safe manner according to established policies.

Reports all hazardous conditions / equipment to the supervisor and / or maintenance as directed.

Reports all malfunctioning equipment to the supervisor and / or maintenance as directed.

Reports all accidents / incidents as established by department policies. Fills out and files report as directed.

Performs administrative requirements such as completing necessary forms, reports, etc., and submits to the supervisor as directed.

Completes all work assignments within schedule time frames.

Participates in the facility’s Performance Improvement program.

Make recommendations to the supervisor regarding improvements in recipes, menus, production and service of food, equipment, etc.

to enhance the quality of the food service.

Adheres to department dress code.

Interprets department policies and procedures to personnel, clients, visitors, family members, etc., as necessary.

Develops and maintains a good working relationship and cooperative attitude with intra-departmental personnel, as well as, other departments within the facility.

Creates and maintains an atmosphere of warmth, personal interest and positive emphasis, as well as, a calm environment throughout the department.

Maintains confidentiality of all pertinent client information to ensure client’s rights are protected.

Assumes the responsibility of the Food Service Manager in the absence of the Food Service Manager.

MARGINAL FUNCTIONS

Participates in programs designed for in-service education, on-the-job training and orientation classes for newly assigned department personnel.

Attends and participates in workshops, seminars, etc., as directed.

Assists in standardizing the methods in which work will be accomplished.

Performs other duties as deemed necessary and appropriate, or as may be directed by the Dietetic Services Director.

Processes diet changes and new diets as received from nursing service and as directed by the supervisor.

EXPOSURE RISK

The Dietary Cook is at minimal risk for exposure to blood and body fluids.

SUPERVISION RECEIVED

Reports to the Food Service Manager.

SUPERVISION EXERCISED

As directed by the Food Service Manager.

QUALIFICATIONS

EDUCATION

Must possess, as a minimum, a high school diploma or equivalent.

EXPERIENCE

A minimum of one-year dietary experience in a supervisory capacity preferred.

Training in cost control, food management, diet therapy, etc. is preferred.

Any combination of experience and training which provides the required skills, knowledge and abilities.

WORKING CONDITIONS

Works in well-lighted / ventilated areas. Atmosphere is warm for cooking.

Sit, stands, bends, lifts (no more than 25% of your own body weight), and moves intermittently during working hours.

Is subject to frequent interruptions.

Is involved with clients, family members, personnel, visitors, government agencies / personnel, etc. under all conditions and circumstances.

Is subject to hostile and emotionally upset clients, family members, etc.

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

Willing to work beyond normal working hours, and in other positions temporarily, when necessary.

Is subject to sudden temperature changes when entering refrigerator.

Attends and participates in continuing educational programs.

Is subject to falls, cuts, burns from equipment, hot foods, infectious diseases, odors, etc. throughout the workday.

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

SPECIFIC REQUIREMENTS

1. Must be able to obtain and secure certification in ServeSafe.

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

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

4. Must possess the ability to make independent decisions when circumstances warrant such action.

5. Must possess the ability to deal tactfully with personnel, clients, family members, visitors, government agencies / personnel and the general public.

6. Must be over the age of 18 years of age to operate dietary equipment.

7. Must have knowledge of dietary procedures, cooking characteristics of various cuts of meats, names and contents of dishes, etc.

8. Must possess leadership ability and the willingness to work harmoniously with and

supervise subordinates.

1. Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc.

of the food service department.

2. Maintains the care and use of supplies, equipment, etc. and appearance of work areas, regular inspection of food service areas for sanitation, order, safety and proper performance of assigned duties.

3. Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle clients based on whatever maturity level they are currently functioning.

4. Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing practices.

PHYSICAL REQUIREMENTS

With or without the aid of mechanical devices)

Must be able to bend, stoop, lift (no more than 25% of your own body weight), and move intermittently throughout the workday.

Must be able to speak the English language in an understandable manner.

Must be able to cope with the mental and emotional stress of the position.

Must possess sight / hearing senses, or use prosthetics that will enable these senses to function adequately, so that the requirements of this position can be fully met.

Must function independently, have flexibility, personal integrity, and the ability to work effectively with clients, personnel, and support agencies.

Must be in good general health and demonstrate emotional stability.

Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times, hostile people within the facility.

May be required to lift equipment, supplies, etc.

Must be able to taste and smell food to determine quality and palatability.

LRSJ

Last updated : 2024-03-26