Dietary Cook

Responsibilities

• Prepares meal items according to planned menus and standardized recipes; refers to supervisor or dietitian the need for menu changes.
• Reviews menus, resident census information, production guides and pre-prep sheets to determine type and quantities of food to be prepared.
• Prepares food according to safe food handling guidelines per company policy and procedure and state and federal codes and regulations;
• Assists with food ordering, storage and preparation as designated by the supervisor;
• Prepares food in a timely manner to preserve food quality and serve meal on time.
• Maintains standards for food preparation and quality of food service;
• Uses nutritionally equivalent substitutes when required;
• Follows standardized recipes.
• Operates a variety of kitchen utensils and equipment such as blenders, mixer, food slicer, steamer, food processor, convention oven, range and tilt skillet;
• Bakes, roasts, broils, and steams food items to prepare for consumption
• Prepares consistency modified and diet foods appropriately;
• Prepares and assists with special function meals.
• Completes pre-preparation as needed or assigned including washing, peeling and cutting vegetables and fruits to prepare for use;
• Slices meat and measures or weighs for menu compliance and nutrition accuracy.
• Prepares and serves food attractively using gravies, sauces and garnishes as on menu;
• Tastes for palatability.
• Marks food temperatures prior to meal service.
• Completes menu changes under the direction of the supervisor;
• Uses nutrition equivalent substitutes when required and refers to supervisor or registered dietitian for approval.
• Uses proper hand washing techniques;
• Thaws foods appropriately;
• Stores food using correct packaging and labeling;
• Uses gloves appropriately and changes when required;
• Checks refrigerators and freezers for correct temperatures.
• Follows the cleaning schedule;
• Cleans the equipment and work area after each use;
• Sweeps and mops kitchen floors when assigned;
• Takes trash to dumpster if assigned;
• Washes pots and pans when assigned.
• Meets meal schedules.
• In the absence of the Dietary Manager, Dietary Aide is accountable to the Cook.

Qualifications

• Highschool diploma or equivalency preferred.
• Two years as cook in a large-scale cooking operation, preferred.
• One year’s work experience in long term care preferred.