Dietary Aide/Cook

SUMMARY/ OBJECTIVE 

The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet the daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with the Dietary Manager to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency, and frequency to maintain acceptable body weight, nutritional values, and quality of life. 

ESSENTIAL FUNCTIONS 

1. Prepares meals and serves, using portion control directives. 
2. Make sure all foods are pulled and thawed in proper time and stored properly. 
3. Check menus and make sure any pre-preparation is completed. 
4. Check daily menus and review daily production sheet with Food Service Supervisor. 
5. Safely operate equipment, making sure it is properly cleaned and sanitized after each use. Report equipment problems as per facility policy. 
6. Take temperatures of foods for each meal and document. 
7. Check daily temperatures of cooler/freezer and document. 
8. Record meal substitutions, if applicable. 
9. Maintain cleaning schedule to verify proper cleaning is completed on a daily basis and document. 
10. Label and date foods and rotate properly. 
11. Maintain effective communication with residents, families and facility staff. 

EDUCATION/VOCATIONAL REQUIREMENTS 

1. A minimum of (1) year institutional food service experience as a cook. 
2. Experience in long-term care or hospital food production is preferred. 
3. Must be able to effectively read and interpret recipes, menus, production sheets,etc. 
4. Must have knowledge of quantity and quality cooking. 
5. Must be knowledgeable of portion control and quality assurance. 
6. Must have knowledge of modified diets. 
7. Must have knowledge regarding ordering and/or purchasing of food items. 
8. Must be familiar with Board of Health regulations and state requirements. 
9. Must be able to communicate with fellow employees and with Food Service Director and other departments. 
10. Able to read, write and understand instructions. 

OTHER JOB DEMANDS 

1. All foods are properly garnished for each meal. 
2. Check foods in for accuracy and proper storage. 
3. Straighten coolers, freezer, maintain perpetual inventory. 
4. Assist with monthly inventories. 
5. Participate in departmental quality assurance program. 
6. Meet with Dietary Manager on a daily basis when working. 
7. Other duties as assigned.