Cook

Duties And Responsibilities

• Demonstrates qualities of being a self-starter and makes independent decisions when necessary.
• Manages the dietary department in the absence of the dietary manager when necessary and acts as the supervisor when the manager or assistant manager is not available.
• Has a thorough understanding of all regulations affecting dietary, including patient care, sanitation, labor, fire, safety, and disaster, and complies with these regulations.
• Maintains the dietary department in a safe, secure, and sanitary manner and reports any problems to the dietary manager.
• Conserves supplies, prevents food waste, and conserves utilities. Reports and addresses food, supply, and equipment needs or concerns to the dietary manager.
• Receives and stores food and supplies to prevent waste and ensure quality products. Dates, labels, and stores items properly. Uses proper food handling techniques.
• Reviews menus, therapeutic menus, recipes, and production sheets before preparing meals and prepares and serves all diets properly, accurately, and attractively as planned using proper portions and special diet items.
• Fulfills standardized recipes and special diet orders, preparing sufficient quantities to meet all service requirements.
• Tests and tastes foods for proper appearance, flavor, aroma, and temperature and adjusts if needed.
• Follows menus provided; if menu substitutions are necessary, records these substitutions in designated place.
• Chooses garnishes, seasonings, and uses leftovers according to patient/resident preferences and in food presentation and service.
• Attends in-service and other necessary training.
• Keeps work area clean and uncluttered and completes assigned cleaning duties. Responsible for the proper use, care, cleanliness, and sanitation of kitchen and equipment.
• Communicates and cooperates with the staff, patients, and their families.
• Processes new diet orders and diet changes when received from nursing service and keeps tray cards updated in absence of dietary manager.
• Adheres to the dress code for the department.
• Performs other tasks as assigned.

Qualifications

• Must have, or be willing to learn, food preparation and cooking skills.
• Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays.
• Must be able to read and interpret standardized recipes for quantity and quality food production.
• Must have knowledge, or be willing to learn, correct sanitation procedures and use these daily.
• Must be willing to perform repetitive tasks daily.
• Must possess and use excellent customer service and communication skills.
• Must be able to follow oral and written instructions.
• Must be able to read, write, speak, and understand English.
• Must be able to read and understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly.
• Must be in good mental and physical condition.
• Must possess leadership qualities and be able to supervise and secure the cooperation of the dietary partners.
• Must work cooperatively and productively with all partners in dietary and in all departments following established policies of the center.