Dietary Cook

Essential Duties and Responsibilities

• Supervises food adherence to safety standards and promotes food nutrition to enhance consumption through correct ingredients, cooking methods and appearance.
• Supports main cooking staff with texture meal preparation and supports staff wherever needed.
• Adheres to selected menus and related recipes without exception or substitutions unless directed by the Registered Dietitian or Dietary Supervisor.
• Prepares, distributes, and serves quality food accurately and attractively according to ordered diet, approved diet manual and menu. This includes breakfast, lunch, dinner and additional dietary orders.
• Prepares and serves for special events.
• Maintains kitchen sanitation and safety standards.
• Ensures compliance with state, local and regulatory agencies as it relates to food service.
• Aids in set-up, service and clean-up of food production.
• Receives freight and stores freight as per regulations and best practices. This will include organizing store room, walk-in freezer/fridge and other storage areas as deemed necessary by the Dietary Supervisor.
• Ensures proper sanitation and storage of kitchen equipment, food and supplies.
• Ensures food temperatures are maintained at proper levels during preparation and throughout service.
• Assists residents with menus, questions, complaints and concerns, with compassion. Provides special request foods as able.
• Understands modified diets and is a team player in working toward patient/resident nutritional wellbeing.
• Complies with schedule as established by Kitchen Supervisor/Registered Dietitian
• Other duties as assigned

Qualifications

• Minimum age of eighteen
• One year of institutional dietary service experience preferred
• Current BLS or the ability to obtain BLS certification