Dietary Cook 10a

Job Title: Dietary Cook

Job code:

FLSA Status:

_ Exempt X Non-exempt

Program: Healthcare Residential Options

Reports To: Dietary Supervisor

Supervisory Responsibility (check one):

Yes X No

Origination Date: May 2022

Date Approved:

Ø Equal Employment Opportunity

Healthcare Residential Options is committed to the principle of Equal Employment Opportunity for all employees and applicants. It is our policy to ensure that both current and prospective employees are afforded equal employment opportunity without consideration of race, religious creed, color, national origin, nationality, ancestry, age, sex, marital status, sexual orientation, or disability in accordance with local, state, and federal laws.

Ø Americans with Disabilities Act

Applicants as well as employees who are or become disabled must be able to perform the essential job functions either unaided or with reasonable accommodation. The organization shall determine reasonable accommodation on a case-by-case basis in accordance with applicable law.

Position Summary:

The Dietary Cook implements all duties related to the Dietary Department to ensure the daily nutritional needs of patients are met.

Qualifications:

Education

Years of Related Experience

Minimum

Preferred

Minimum

Preferred

High School Graduate / Equivalent

X

0-1

X

Professional Certification

1-3

X

Technical School / 1 Year College

3-5

Technical School / 2 Years College / Associate’s Degree

5-8

Bachelor’s Degree

8-10

Master’s Degree

Required Knowledge, Skills, Licensure, Training & Travel Requirements (if applicable):

Education: Must have high school diploma or GED. Will be required to maintain certification in CPR an CPI.

Work experience: Minimum one year’s experience as a cook in an institutional establishment (hospital, nursing home, etc.) preferred. Requires familiarity with proper menu planning, food safety, and sanitation practices in a kitchen area. Training and experience cooking for large groups, preferred.

Knowledge, Skills & Abilities: Must be able to measure accurately and lift supplies/ingredients. Must have manual dexterity to handle food and equipment efficiently and safely. Must have good verbal communication skill, in reference to telephone protocol and customer service. Need to have an understanding of kitchen procedures as well as program policies and procedures regarding provision for nutritional needs of patients. M

Interpersonal Skills: Must possess good interpersonal skills. Good physical and mental health as evidenced by warm and empathic attitude, respect for the dignity, worth and potentiality of each person and a high sense of personal integrity. Displays self-direction by seeking solutions to problems. Seeks out and offers new ideas for improving processes. Deals constructively with stress.

General Performance: Displays willingness to help others. Uses appropriate customer etiquette, e.g., telephone, conversation, demeanor, etc. Takes directions well, accepts constructive criticism and responds accordingly. Respects customer’s, co-worker’s, and organization’s confidentiality. Follow policies/procedures such as appearance, dress, safety, appropriate patient/staff interactions, etc. Works positively with both internal and external customers. Is punctual in all aspects of work. Adheres to attendance policy.

Travel Requirements: None.

Essential Job Duties

% of Time

1.

Prepare and serve meals and maintain clean and sanitary work environment.

• Requires cooking meats, vegetables, soups; prepares salads and desserts, etc.
• Serve meals.
• Maintain Sanitary food preparation areas in accordance with local and state health regulations.
• Store foods properly in refrigerator/freezer (labeled, covered, dated).
• Record food/refrigerator/freezer temperature checks as required.
• Contact EOC Coordinator with any equipment malfunctions.

Wash/rinse dishes, pots/pans, mop floor, empty trash, and any other similar kitchen tasks.

80%

2.

Assists Supervisor in maintaining appropriate inventory of food and supplies for providing dietary services.

• Purchase/order/store grocery items needed to prepare meals on menus

15%

3.

Other duties as assigned/required

5%

Guidance Requirement: Indicate the degree to which the position is guided by the Supervisor/Manager

(Check One)

Direct supervision given. Specific / Detailed instructions provided.

Procedures well established. Few decisions made. Supervisor readily available as needed.

X

Independent judgment necessary. Supervisor is usually available.

Little to no guidance provided by supervisor on daily basis.

Physical Effort Requirement: (Check One)

Little/no physical effort

Physical Effort found in normal office environment

Occasional physical effort (e.g., continuous typing, prolonged standing/bending, etc.)

Frequent/strenuous physical effort (e.g., lifting, moving heavy objects, etc.)

X