Dietary Cook

JOB SUMMARY

This is a brief synopsis of overall job duties.

Dietary Cook is primarily responsible for preparing and serving meals according to menu cycles along with short order cooking to resident orders, monitoring methods of food handling, preparing meal service, and performing assigned work and cleaning routines for the Dietary Department while maintaining compliance with all applicable laws, regulatory and organizational standards

JOB CLASSIFICATION

Cook

SUPERVISION

Supervised by:  Kitchen Manager and Dietary Manager

Supervises: No one directly, but is to take charge to ensure that the entire dietary department is working properly and to run the kitchen when the Kitchen Manager and Dietary Manager are not in house.

JOB SPECIFICATIONS

Qualifications:

• Must be at least 18 years of age.
• Must be able to read and write English and follow oral and written directions.
• Background clearance mandatory (TB, Drug Screening, Physical).
• Must have strong communication and organizational skills.
• Must have high effective teamwork skills and want to make a difference.
• Must be a positive team player and maintain a positive attitude.
• Must be flexible in working hours and days (weekends and holidays) and be willing to work extra hours as needed. 

Education- Certificates, Licenses or Registrations:

• High school diploma or general education degree (GED) is recommended, but not required.

Experience:

• 2 years of cooking experience in a long-term care; sub-acute; hospitality setting is recommended.
• Short order cook experience is a definite plus!!

Personal Skills and Traits Desired:

• Good verbal and written communications skills.
• Evidence of effective problem resolution skills.
• Ability to maintain composure in stressful situations.
• Ability to make decisions and accept responsibility for the consequences.
• Ability to be organized and efficient.
• Ability to meet deadlines.
• Ability and willingness to act as a role model in conduct and appearance.
•  Create and maintain positive resident and family relationships.

• Demonstrated ability to work cross-functionally in a team environment.
•  Working knowledge of methods and procedures for preparing and serving food, principles of sanitation, and principles of safe food handling.
• Must have a high threshold for heat in a kitchen environment.

Dietary Cooks Duties and Responsibilities include the following: (Other duties may be assigned.)

• Preparing high quality meals in a timely, efficient, sanitary and consistent manner.
• Follows recipes, portion controls, and presentation specification procedures.
• Restocks items, as needed, throughout shift.
• Cleans and maintains area and practices outstanding safety, sanitation, and organizational skills.
• Utilize and maintain kitchen equipment.
• Prepare meals for customers with special requirements such as food allergies, special needs, etc.
• Ensure quality and safety of meals by performing standard measures such as sweeping of floors, cleaning of surfaces, as well as proper covering and storage of food in accordance with standards and procedures.
• Demonstrate flexibility and volunteer to fill open shifts, as needed.
• Reports any infractions to Kitchen Manger and/or the Dietary Manager.
• Assist in receiving and storing food and supplies.
• Responsible for making sure all dietary staff have completed their duties prior to closing the kitchen/leaving your shift.
• Assisting where needed in the kitchen.
• Other duties as requested.

Key Competencies

• Attention to detail

• Communication skills-verbal and written

• Decision-making

• Customer services orientation
• Teamwork                                                                       

Physical and Sensory Requirements

1. Must be able to bend, stoop, lift, walk, and stand intermittently throughout the workday.
2. Subject to frequent interruptions.
3. Must be able to speak and write the English language in an understandable manner
4. Must be able to cope with the mental and emotional stress of the position.
5. Must function independently and have flexibility, personal integrity, and the ability to work effectively with the residents, personnel and support agencies.
6. Must meet the general health requirements set forth by the policies of this facility which include a medical and physical examination.
7.  Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times, hostile people within the facility.
8. Must be able to push, pull, move, and/or lift a minimum of 50 pounds to a minimum height of waist level and be able to push, pull, move, and/or carry such weight.
9. May be necessary to assist in the evacuation of residents during emergency situations.
10. Must maintain appropriate personal hygiene and apparel for foodservice environment.
11. May be exposed to hot/cold temperatures in kitchen/storage areas.
12. Noise level may be above normal in the work environment.
13. Subject to falls, cuts, burns from equipment and hot foods, infectious diseases, odors, etc. throughout the work day

Contribute to facility efforts to maintain and/or improve quality of care through participation in the following:

1. Attend all mandatory in-services.

This job description is intended to convey the general scope of the major duties and responsibilities inherent in this position. Other tasks not listed here may be assigned by the Kitchen Manger, CDM, and/or the Administrator. Periodic revision may be necessary to reflect changes in expectations placed on long term care by the KDADs. This job description will be reviewed and/or revised by the CDM annually and as needed.