DEPARTMENT: Dietary

SUPERVISOR: Dietary Manager

SUMMARY:

The purpose of the Dietary Cook is to prepare and serve high quality meals to the residents while meeting all governing agency regulations.

DUTIES AND RESPONSIBILITIES:

The following represents the essential functions of the Dietary Cook's role. This list is intended to be a general description of duties and responsibilities; however, it is subject to change according to the needs of the facility determined by the Administrator and/ or corporate designee.

• Prepares quality and appetizing meals and snacks for the residents.
• Plans meals according to the menu under the direction of the Dietary Manager and with the assistance of the Dietary Aide and/ or Dishwasher.
• Supervises dietary aides and dishwashers to stay on task and keep kitchen in clean/ orderly condition.
• Adheres to recipes to maintain nutritional value and avoid waste.
• Provides meal substitutions as requested by residents.
• Ensures kitchen is maintained as required by state and federal governing agencies' regulations and standards.
• Immediately labels and stores food items appropriately after opening/ using.
• Maintains sanitation of equipment, utensils, work areas, storage, and serving areas by cleaning after use.
• Oversees preparation of meals, snacks, and special event food items.
• Prepares special nourishments/ supplements as instructed by the Dietary Manager. Labeling with resident's name and room number as needed.
• Assists in establishment and maintenance of supplies and notifies supervisor in the event of shortage or discrepancies.
• Records temperatures of food, refrigerators, freezers, and beverage dispensers as instructed.
• May assist in training other dietary personnel.
• Oversees the sanitation of food carts after meal service.
• Oversees the timely processing of dirty dishes prepare the next meal service.
• May assist in the unpacking, dating, and rotating of food and supplies.
• Helps maintain tray cards and prepares meal trays according to them.
• Identifies and corrects safety hazards.
• Ensures all staff entering the kitchen area are clean and well-groomed according to regulations and facility dress code (Ex: hairnets, aprons, non-slip shoes).
• Works beyond normal working hours for special events and in other dietary positions temporarily, when necessary.
• Must act in ways that promote professional and positive representation of the facility to the community.
• Communicates in a professional and courteous manner using effective verbal and non-verbal communication skills with residents, their families, co-workers, and vendors.
• Maintains confidentiality of department, resident, employee information, communication, and documentation as well as compliance with the Health Insurance Portability and Accountability Act (HIPAA) regulations.
• Clocks in and out for all working/training hours. Working off the clock will not be permitted at any time or for any reason.
• Maintain compliance with Legacy's Compliance program and plan.
• Adhere to Legacy's Code of Conduct and Dress Code.
• These duties are not all-inclusive but provide minimum performance expectations which will be reviewed in the evaluation process. Supervisor may edit, alter, add to, or exclude duties and responsibilities based on the needs of the facility.

QUALIFICATIONS/ EXPERIENCE/ REQUIREMENTS:

Minimum Qualifications

o Freedom from illegal use of drugs.

o Freedom from use and effects of drugs and alcohol in the workplace.

o Anyone found guilty by a court of law of abusing, neglecting or mistreating individuals in a health care related setting are ineligible for employment in the position.

Education and/or Experience

o High School diploma preferred.

O Cooking experience required.

o Experience in Long-Term care setting preferred but not required.

Certifications, Licenses, Registrations:

o None