Dietary Cook

Dietary Services—Cook

Principle Functions

Prepare and provide nourishing food to patients, guests, and employees under sanitary conditions and as directed in accordance with established policies and procedures. Communicates with residents, dietary personnel, and other personnel as well as family members, visitors and the general public.

Position Duties

• Make each patient's meal according to dietary needs and physician orders. Understands the difference between different specialized therapeutic and texture diets, adherence to, and the importance of identifying risks to patients.
• Helps supervisor maintain accurate inventory for completion of general dietary services duties.
• Prepares all food according to established recipes. Assists supervisor in establishing recipes.
• Prepares all food indicated on menus provided for patient and employee food services.
• Prepares all food in a timely manner in accordance with established service times.
• Follow work assignments, and/or work schedules in completing and performing assigned tasks.
• Estimates food requirements to eliminate waste and leftovers. Properly stores and utilizes leftover food.
• Completes visual, taste and smell tests to assure palatability, safety and freshness of food items served.
• Maintains a clean working area during food production.
• Prepares and delivers between meal nourishments, hydrations, and snacks.
• Holds and stores perishable food items in compliance with applicable standards of the state department of health.
• Performs sanitation inspections throughout scheduled shift and as provided in the sanitation checklist.
• Follows established safety precautions in the performance of all duties.
• Shares responsibility for maintaining a clean and safe environment.
• Reviews resident diet changes daily to determine if changes in the resident's daily care routine have been made.
• Assists in the training of new dietary service workers.
• Maintains accurate logs to include but not limited to temperature logs, cleaning schedules, daily meals count, and equipment log.
• Manages, cooks, and directs catering or other special events as requested.
• Each cook is responsible for washing all daily dishes following each meal.
• Reports to work as scheduled and in a timely manner. Conducts position duties with minimal supervision, at times. Alerts appropriate personnel to staffing needs.
• Maintains a professional approach with confidentiality. Assures protection and privacy of health information as attained through written, electronic, or oral disclosures.
• Displays concern and initiative. Is resourceful and calm in emergencies.
• Cooperates and maintains good rapport with nursing staff, medical staff, other departments, and visitors.
• Seeks guidance and remains knowledgeable of, and complies with, all applicable federal and state laws, as well as hospital polices that apply to assigned duties.
• All other duties, as assigned.

Requirements/Skills

• At least 2 years of experience in an institutional setting—healthcare preferred.
• Must be able to work a variety of shifts.
• Knowledge of elementary mathematics.
• Ability to follow recipes and make substitutions, if necessary.
• Use of tools and equipment necessary in running a dietary services department.
• Must be able to work harmoniously with other personnel and lead.
• Must have excellent writing, documentation, and communication skills.
• Detail oriented.
• ServSafe Certification – preferred.

Working Conditions

The employee may be exposed to blood borne pathogens, infectious diseases, and other hazardous wastes, (i.e., Hepatitis, Aids, Tuberculosis). Proper precautions will be taught and provided by the hospital. There is exposure to temperature extremes, humidity, noise and wet floors. There is exposure to cleaning solutions that may require the use of gloves and goggles. Extensive lifting, bending, stooping, and reaching are required. The position requires a considerable amount of walking, stooping, pulling, lifting, feeling, hearing, and repetitive motions. Must be able to stand for long periods, occasional overhead and low reaching, and to exert force of up to 50 lbs. occasionally, up to 20 lbs. frequently and/or up to 10 lbs. constantly. Patient care activities may require the ability to lift of up to 30 lbs. constantly, up to 40 lbs. occasionally and up to 100 lbs. rarely. It is not to be construed as an exhaustive statement of duties, responsibilities or requirements.