What are the responsibilities and job description for the Dietary - Cook position at Anamosa Care Center?
POSITION SUMMARY
• The cook prepares and serves meals according to the menus, recipes, and dietary restrictions. The cook assists the Culinary Manager as directed and supervises the dietary staff in the absence of the Culinary Manager.
ESSENTIAL JOB FUNCTIONS
• Handle and prepare food according to the current Food Code Guidelines.
• Perform simple arithmetic and units of measurement conversions used in food preparation.
• Prepare food which is palatable and appetizing in appearance.
• Need to be able to follow verbal and written instructions.
• Prepare food according to recipes and menus. This will include preparing therapeutic and altered texture diets for the long-term care setting.
• For the long-term care setting, pay attention to residents’ prescribed diets to ensure they are receiving the proper nutrition.
• Responsible for avoiding food waste.
• Maintain a steady work pace to ensure all residents/tenants receive their meals at the established time.
• Complete documentation of important data for food safety.
• Assess all food service equipment to ensure they are in proper working condition and properly care for all equipment to assist with keeping everything in good working condition.
• Ensure the kitchen, utensils, and food service equipment are kept clean and sanitary according to State and Federal regulations and management standards.
• Work cooperatively with food service staff and other departments.
• Attend in-service training programs for food service employees.
• Comply with established infection control and standard precautions.
• Come to work as scheduled and consistently demonstrate dependability and responsibility.
• Come to work in a clean, neat uniform, and consistently present an appropriate professional appearance.
• Accept and perform additional duties as assigned by the Culinary Manager or Administrator/Executive Director in a cooperative manner.
• Serve meals and beverages according to State and Federal guidelines and management standards.
• Clean and sanitize kitchen area equipment and supplies according to schedules, routines, and standards established by management the Culinary Manager.
• Comprehend and follow all OSHA, State, and Federal policies and regulations.
• Always follow Residents/Tenants Rights policies.