Full-time Dietary Cook

Description

 Lexington Regional Health Center   

Title: Dietary Cook  

Effective Date: August 18, 2021   

Supervisor: Dietary Manager 

Department: Dietary

FLSA: Non-exempt

Principle duties and responsibilities

1. Cooks, bakes and prepares balanced and nutritious meals and snacks for patients, Shackley residents, employees and visitors, in a timely manner.

2. Addresses food complaints and concerns from patients, employees and visitors. 

3. Plans weekly menus and any food substitutions with the Dietary manager and Registered Dietician's approval. Prints and sends out select menus to patients on a daily basis. 

4. Ensures that all temperatures, food sheets and food records are maintained according to standards on a daily basis. 

5. Follows Hazard Analysis Critical Control Point Sanitation and Safety procedures and regulations.

6. Supervises and provides training and support to dietary helpers, including helping wash and store dishes.

7. Helps the dietary helpers with the proper storing of food and supplies and preparation of food to prevent illness.

8. Prepares and serves food for various hospital and community meetings. 

9. Helps with the delivery of patient trays, loading food carts and serving meals.

10. Follows weekly cleaning schedule and performs cleaning duties as scheduled.

11. Reconciles cash drawer and cash register receipts and other recordkeeping as delegated by the Dietary Manager.

12. Helps maintain food costs within the budget target for the dietary department, by controlling food waste and helping with the food ordering. 

13. Ensure patients and visitors follow current infection control guidelines. 

14. Participates in patient care activities that could include blood exposure and risk to bloodborne pathogens. 

15. Responsible for ensuring the environment meets appropriate governing body standards.

16. Maintains patient and staff safety through the use of patient safety tools (Teamstepps, Just Culture, etc.).

17. Regular attendance at the assigned work location is required.  

18. Performs all other duties as assigned.

Minimum knowledge, skills, and abilities

1. Basic computer skills, knowledge of math and English as is normally acquired through the completion of a high school diploma or equivalent. 

2. Ability to learn the basics of therapeutic diets for various ages (pediatric/adolescent, adult, and geriatric patients) as is typically acquired through two years of food service experience. 

3. Ability to work compatibly with all dietary and other hospital personnel. 

4. Ability to prioritize daily work and perform under stress in an emergency situation. 

5. Ability to maintain strict confidentiality with regard to protected and sensitive information.

6. Ability to complete reports and correspondence at a professional level. 

7. Ability to immediately respond to common inquiries and complaints from patients, employees and regulatory agencies.

8. Ability to effectively communicate with individuals from diverse backgrounds.

9. Successful completion of required knowledge and training of standard precaution and transmission protocols and when to apply during principle duties and responsibilities.

Working conditions

1. Works in well lighted and ventilated area. May be exposed to heat and/or cold temperatures in the kitchen and storage areas for up to 80% of working time.

2. Spends up to 90% of day standing and moving around to perform work duties. Required to stock shelves, prepare food, distribute food in the dining area and to hospital floor, and perform cleaning duties such as taking out trash. Pantry shelves range from 9 inches from floor to 74 inches high. Dietary receives 2 deliveries per week, including 7-pound cans of food with 24 cans per delivery, 9-pound jar of pickles, 13-pound tub of jelly, 10-pound 12 pack of soda, and a 50-pound box of potatoes that are dumped into a plastic tub 22 inches high. A 25-pound bag of flour is to be stocked onto shelves once per month and a 50-pound bag of sugar is stocked once per 3 months. A 38-pound case of water is stocked onto shelves 1-2 times per week. In the cooler and freezer, shelves range from 9 inches to 75 inches in height, stocking a variety of foods such as: 8-pound box of chicken onto the 75 inch shelf, a 38-pound box of biscuits, and a 42-pound box of oranges, among other foodstuffs of lighter weights. During food preparation, worker is required to transport pans/pots full of food, such as transporting up to 40 pounds of a beef tender, to be transported 10-15 feet and put into ovens or on stovetops. Required to carry food utensils such as glassware weighing 20 pounds to within the kitchen and dining area. To transport food to hospital patients, a food cart is utilized that requires 40 horizontal force pounds for maneuvering cart. This cart is large and is difficult to steer, requiring 2 person assist to manage moving cart for distribution of food. Responsible for taking out trash, which is transported via wheeled trash cans to the dumpster; trash bags may weigh up to 50 pounds and are discarded from cans into dumpster.

Management responsibilities

1. None

Job description statements are intended to describe the general nature and level of work being performed by employees assigned to this job title. They are not intended to be a complete list of all responsibilities, duties and skills required.