Dietary Cook Job Description Prepares and serves meals according to the menu; monitors methods of food handling, preparation, meal service, and equipment cleaning. The Cook reports directly to the Dietary Manager.

Qualifications:

Preference is given to persons with an education in quantity cooking and therapeutic diets. Have general knowledge of quantity food preparation and portioned serving. Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, residents, family members, and the public. Numerical ability is necessary to make various computations in keeping work records, and in recipe preparation. Motor coordination and manual dexterity are required to prepare food and operate dietary equipment. Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food and dietary equipment and an awareness of the requirement for careful handling and economy of serving. Ability to read, understand, and follow recipe directions, diet orders, and work assignments. Able and willing to work flexible hours, such as during an emergency situation. Must be patient and tolerant of staff, residents, and family members.

Physical Requirements:

Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies, and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Taste and smell discrimination in determining nutritional quality and palatability of foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Must be able to lift and/or carry 50 to 75 pounds.

Duties:

Coordinate food preparation and meal service. Plan and initiate a cooking schedule for food preparation to meet meal schedule. Prepare, season, cook and serve for the assigned meal; ensure appropriately portioned servings according to portion control standards. Prepare nutritional snacks for clients as directed by the Dietary Manager. Taste and smell prepared food to determine quality and palatability. Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service. In the absence of the Dietary Manager, checks and inspects food products and supplies as delivered. Supervise and assist in the storage of supplies and food products. Determine the amount and type of food and supplies as required for daily menus. Notify Dietary Manager of food, supplies or equipment needs, Report equipment breakdowns and unsafe conditions to Dietary Manager. Supervise dietary staff in the absence of the Dietary Manager. Clean equipment and work areas as assigned by the Dietary Manager. Be knowledgeable of Federal, State, and facility's rules, regulations, policies, and procedures. Attend in-service educational programs. Follow defined safety codes while performing all duties. Understand the facility's fire and disaster plans; follow established procedures during drills and actual emergencies. Perform other department duties assigned by the Dietary Manager. The Dietary Aides perform designated work and cleaning routines for the Dietary Department and are accountable to the Dietary Manager. In the absence of Dietary Manager, Dietary Aide is accountable to the Cook.

Qualifications:

The Dietary Aid will be a high school graduate and previous institutional dietary service experience is preferred. Ability to read, understand and follow recipe directions, diet orders, tray cards, and work assignments. This position will show a willingness to perform routine, repetitive tasks with frequent interruptions. Numerical ability is necessary for recipe preparation and proper measuring of cleaning agents and chemicals, as well as good motor coordination and manual dexterity are required for various work routines such as preparing food items, serving trays, handling soiled dishes, operating dietary equipment and cleaning work area. The Dietary Aide will be able and willing to work flexible hours, such as during an emergency situation and must be patient and tolerant toward staff, residents, and family members.

Physical Requirements:

The Dietary Aide stands and walks intermittently throughout the working day, as well as reaches, stoops, bends, lifts, carries and manipulates various food products, dietary supplies, and equipment. The Dietary Aide must have the ability to work with chemicals and cleaning agents. Must be able to lift and/or carry 50 to 75 pounds and withstand exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. This employee must be free from infections or diseases.

Duties:

Perform defined work routines, using various dietary utensils, supplies, and equipment as assigned by the Dietary Manager. Provide assistance to the cook in the preparation and service of meals. Meet scheduled meal and snack times. Follow Federal and State long-term care regulations and Dietary Department policies and procedures. Follow cleaning schedules and perform cleaning duties as scheduled. Assist in arranging tray cards, loading food carts, and serving meals. Setting up the dining room and serving residents. Wash and store dishes. Follow established reporting procedures for the following: Supply or equipment needs. Any damaged or loose fixtures, flooring, or tiling requiring replacement or repair. Any unsafe or malfunctioning equipment. Assist in receiving and storing food and supplies. Attend in-service educational programs. Follow defined safety codes while performing all duties. Follow defined Infection Control procedures. Understand the facility's fire and disaster plans; follow established procedures during drills and actual emergencies. Be knowledgeable of Federal, State, and Facility's rules, regulations, policies, and procedures. Perform other department duties or special assignments as directed by the

Dietary Manager Job Type:

Full-time Pay:

$18.00 per hour

Benefits:

Dental insurance Health insurance Paid time off Paid training Vision insurance Shift availability: Day Shift (Preferred) Ability to

Commute:

Circleville, OH 43113 (Required) Ability to

Relocate:

Circleville, OH 43113: Relocate before starting work (Required)

Work Location:

In person