Dietary Cook

Primary Job Function

The primary purpose of this position is to prepare and serve all foods according to the menu in a safe, sanitary manner while maintaining a clean safe work area within the guidelines in accordance with facility, OBRA, Federal, State and other regulatory expectations.

Primary Responsibilities

• Preparation/serving of residents’ daily meals and maintaining kitchen area.
  • Preparing quality food products according to standardized recipes and menus;
  • Suggesting menu changes and alternate items to utilize leftovers and other supplies;
  • Tasting and smelling food to determine quality and palatability;
  • Ensuring proper preparation, portioning and serving of foods according to standardized recipes;
  • Maintaining and recording assigned temperatures daily;
  • Directing and supervising Dietary Aides as appropriate;
  • Having food ready at the specified time and beginning meal service on time;
  • Following temperature regulations in preparing, serving and storing foods;
  • Using and cleaning institutional equipment;
  • Ensuring supplies have been replenished in work areas as necessary;
  • Being involved in tray set up and delivery of meals;
  • Putting away stock on delivery days;
  • Washing and storing all pots, pans, dishes and utensils;
  • Bussing tables and cleaning dining room if needed;
  • Sweeping and mopping floors as well as assigned special cleaning;
• Securing department doors/windows, turning off lights and turning off/locking equipment per facility procedures when closing kitchen for the day.

Attending and Participating

• Attending and participating in in-service educational classes, department meetings and all staff in-services;
• Maintaining the confidentiality of all residents and their care to ensure resident rights and privacy are protected at all times;
• Reporting and documenting resident and/or visitor incidents, accidents, complaints or allegations according to the facility’s policy and procedure using the designated occurrence reporting system;

Serving as the Employee in Charge

• In the absence of the Dietary Manager.

Complying with Safety Requirements

• Complying with safety requirements, infection control measures, and maintaining a clean work environment in accordance with facility policy as indicated by

Maintaining the Neat and Clean Work Environment

• Maintaining an neat and clean work environment;
• Assuring that work/assignment areas are neat, clean and office equipment is covered before leaving such areas on breaks, end of work day, etc.;
• Following all safety procedures/precautions when using equipment;
• Ensuring the dietary work areas are maintained in a clean and sanitary manner;
• Reporting equipment malfunctions or breakdowns to supervisor as soon as possible;
• Adhering to sanitation regulations;
• Reporting all unsafe/hazardous conditions supervisor immediately;
• Abiding by all emergency protocols for crash carts, resident codes, fire safety, missing residents, tornado preparation, violent residents, Wander guard alarms, door alarms, and other facility policies as assigned;
• Reporting any forms of abuse witnessed or aware of to the nurse manager immediately;
• Following infection control and universal precautions procedures.

Performing Other Duties

• Performing other duties as assigned by the Dietary Manager.

Minimum Qualification/Requirements

• Have an understanding of dietary procedures and practices.
• Have interpersonal and managerial skills such as:
• The ability to follow oral, written and verbal instructions, function independently and make independent decisions when circumstances warrant such action;
• Must be able to read, write, speak and understand the English language. Must be able to read recipes and menus;
• Have organized, neat work habits.

Desired Qualifications

• A high school diploma or GED is preferred but not required.
• At least one (1) year of experience in a similar position is preferred.