Dietary Cook- PRN Availability

Essential Functions

• Works in conjunction with the Dietary Supervisor to complete the following daily tasks:
• Determine quality and quantity of food required, plans and prepares master menus.
• Supervises the planning of menus for therapeutic diets, and controls food costs.
• Supervises food production and service programs, as well as departmental staff involved.
• Ensures food preparation for optimal nutrition and economic handling of food, as well as efficient usage of time.
• Maintain and issue a file of standardized recipes adjusted to the proper yield.
• Plans menus, purchase food and assign duties for special functions.
• Adapt master menu cycle to individual and Center preference with Consultant Dietician.
• Check food for flavor, temperature, and appearance on a regular basis.
• With Contract Dietician, monitor nutritional status of residents using regular assessments, progress notes and dietary care planning.
• Prepare departmental budget on an annual basis.
• Make frequent inspection of all work, storage.

Qualifications

• A high school diploma or general equivalency is required.
• One year of experience is preferred.
• Ability to work cooperatively as a member of a team.
• Ability to communicate effectively with residents and their family members, and at all levels of the organization.
• Ability to react decisively and quickly in emergency situations.
• Ability to maintain confidentiality.
• Read, write and speak the English Language.
• Knowledge of training techniques for clinical staff.
• Completion of an approved state food service supervisor course.
• Organization and management skills.