Dietary Cook

The primary purpose of the Dietary Cook position is to prepare food for the residents at the facility.

JOB DUTIES & RESPONSIBILITIES

Administrative Functions Review menus prior to food preparation. Inspect special diet trays to assure that the correct diet is served to the resident. Complete necessary forms, reports, etc. as requested by the Dietary Manager or Dietitian. Coordinate food preparation services with other department as necessary. Work with the facility's dietitian as necessary and implement recommended changes as required. Ensure that all dietary procedures are followed according to facility policies. Ensure that menus are maintained and filed according to facility policies and procedures. Assist in establishing food service production lines, etc. to assure that meals are prepared on time. Process diet changes and new diets as received from Nursing Services. Dietary Service Functions Prepare meals according to planned menus. Prepare and serve meals that are tasty and appetizing in appearance. Serve food in accordance with established portion control procedures. Prepare food for therapeutic diets according to planned menus. Prepare food according to standardized recipes and special diet orders. Prepare and serve nutritional supplements and snacks. Be sure that appropriate equipment and utensils are provided with the resident's meal tray. Review care plans to assure that current dietary information is consistent with food served. Prepare and serve substitute foods to residents who refuse foods served. Make only authorized food substitutions. Assist in serving meals when necessary. Assist in food preparation for special meals, parties, etc. Personnel Functions Develop and maintain a good working relationship with other food service personnel as well as with other department associates so that food services can be properly maintained to meet the resident's needs. Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department. Safety and Sanitation Functions Prepare food according to sanitary regulations as well as facility policy. Ensure that safety regulations and precautions are followed at all times by all personnel. Follow established Infection Control and Universal Precautions procedures when performing daily tasks. Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Dietary Manager. Assist/direct daily or scheduled cleaning duties. Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained in good working order. Report all hazardous conditions/equipment to the Dietary Manager immediately. Report all accidents/incidents according to facility policy. Complete all necessary reports. Maintain food storage areas in a clean and orderly manner at all times. Dispose of food and waste according to facility policies. Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids. Report missing/unreadable labels or MSDSs to Dietary Manager. Equipment and Supply Functions Ensure that food and supplies for the next meal are readily available. Assist in inventorying and storing in-coming food, supplies, etc. as necessary. Recommend equipment and supply needs to the Dietary Manager.