Cook

SUPERVISOR

Dietary Manager SUMMARY:

To provide nourishing, attractive meals as outlined in menus in a sanitary and safe manner; to provide residents appropriate meals tailored to their tolerances.

QUALIFICATIONS

Education:

Sufficient enough to be able to read menus, recipes, written instructions, dates, labels, work schedules and training material; be able to understand verbal instruction; be able to read a thermometer.

Experience:

Must have 2 years experience cooking in a facility.

PERFORMANCE STANDARDS

Attendance:

As scheduled or assigned by supervisor which may include working any day of the week, any shift of the day, and any day of the year. Protects and promotes residents' rights as outlined by federal and state law with the residents, family, and others at all times. Adheres to infection control standards. Demonstrates competence in the use of proper body mechanics in both upper body and lower body for turning and/or lifting and adheres to safety standards. Knows and practices basic hospitality principles and etiquette. Performs other duties if assigned by the supervisor.

ESSENTIAL JOB FUNCTIONS

Preparing food: Involves such things as reading a menu and recipe, pouring and mixing large quantities of food, running a meat slicer, large food processor, blender, and mixer as well as large cans with a large can opener, slicing food with sharp knives, using good judgement in seasoning food, carrying pots and pans that may weigh 40 pounds or more, working with boiling foods, and baking foods in an oven or frying food, and scooping ice from an ice machine into glasses or large containers for ice. Must wear gloves at all times while preparing food!!

Serving food:

Involves such things as reading the menu and residents' diet cards and measuring with appropriate graduated scoops and serving correct quantities.

Putting away groceries and supplies:

May include lifting bags of flour, sugar, potatoes, etc., that weigh 50 pounds, moving cases of canned goods that weigh 40 pounds, dating, labeling and rotating stock so oldest is used first, and standing on a step ladder so as to place items on pantry shelves seven feet from the floor.

Following good sanitation practices:

Which include following proper handwashing techniques, washing pots and pans in hot water in a large sink, moving tray loads of dishes from dishwashing area to where clean items are stored, and carrying large bags of trash from the kitchen to the dumpster outside.