Dietary Cook

Primary Responsibility 

Prepare and serve meals according to cycle menus; monitors methods of food handling, preparation, meal service and equipment cleaning. 

Qualifications 

• EDUCATION: High School graduate or equivalent education is preferred.  Preference is given to persons with education in quantity cooking and therapeutic diets 

• EXPERIENCE: Minimum one (1) year food service experience in a health care dietary setting is preferred.  Have general knowledge of quantity food preparation, portioning and services 

• APTITUDE: Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, residents, family members and the public 

Numerical ability necessary to make various computations in keeping work records, monitoring inventory control and supplies, and in recipe preparation 

Motor coordination and manual dexterity are required to prepare food and operate dietary equipment. 

Willingness to perform routine, repetitive tasks with frequent interruptions. 

Ability to read, understand, and follow recipe directions, diet orders and work assignments. 

Able and willing to work flexible hours, such as during an emergency situation 

• PHYSICAL DEMANDS: Stands and walks intermittently throughout the working day.  Reaches, stoops, bends, lifts, carries, and manipulates various foodstuffs, dietary supplies, and equipment.  Visual acuity and color discrimination for examining cooked and stored foods.  Taste and smell discrimination in determining nutritional quality and palatability of foods.  Ability to work with chemicals and cleaning agents. 

Exposure to temperature and humidity changes as in entering refrigerated storage areas, being near ovens, ranges, dishwashing machines, and steam tables. 

Specific Responsibilities 

• Coordinate food preparation and meal service 

• Plan and initiate cooking schedule for food preparation to meet meal schedule. 

• Prepare, season, cook, and serve, meat, main dish, soup, vegetable, salad and dessert for assigned meal; ensure appropriate portioned servings according to portion control standards and recipes. 

• Prepare nutritional snacks for residents as directed by the Dietary Manager 

• Taste and smell prepared food determine quality and palatability. 

• Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service 

• Store leftovers plan for use of leftover foods in accordance with sanitation regulations and leftover policy 

• Supervise dietary staff in the absence of Dietary Manager; initiate replacement calls for absentees as directed. 

• Assist with department inventory program. 

• Check and inspect food products and supplies as delivered, in the absence of the Dietary Manager.  Supervise and assist in storage of supplies and food products. 

• Determine amount and type of food and supplies required for daily menus; confer with Dietary Manager 

• Notify Dietary Manager of food, supplies, or equipment needs. 

• Clean equipment and work areas as assigned by the Dietary Manager. 

• Assist with annual checklist inspection of department 

• Be knowledgeable of federal, state and facility’s rules, regulations, policies and procedures. 

• Attend scheduled department staff meetings. 

• Follow defined safety codes and Infection Control procedures while performing all duties 

• Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies 

• Perform other department duties or special assignments as directed by the Dietary Manager. 

Work Environment: 

•  Settings: Skilled Nursing Facility 

• Work Hours: Full-time, part-time 

Job Classification: 

• Hourly