Dietary Cook - Evening Shift

Primary Purpose of this Position

The primary purpose of this position is to prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, established facility policies and procedures and as directed by the Head Cook/Chef and/or the Certified Dietary Manager.

Duties and Responsibilities

Administrative Functions

• Process diet changes and new diets received from nursing services.
• Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Certified Dietary Manager.
• Inspect special diet trays to assure that the correct diet is served to the resident.
• Coordinate food and nutrition services with other departments as necessary.
• Assist in establishing a food service production line to assure that meals are prepared on time.
• Ensure that menus are maintained and filed in accordance with established facility policies and procedures.
• Review menus prior to preparation of food.
• Assist in standardizing the methods in which work will be accomplished.
• Ensure that all food procedures are followed in accordance with established facility policies.
• Assume the authority, responsibility and accountability of cook.

Food Service Functions

• Sweep and mop floors as directed.
• Prepare food in accordance with standardized recipe, planned menus and special diet orders.
• Prepare and serve bedtime snacks.
• Prepare and serve meals that are palatable and appetizing in appearance.
• Prepare and serve substitute foods to residents who refuse foods served.
• Be sure that appropriate equipment and utensils are provided with the resident's meal tray.
• Serve food in accordance with established portion control procedures.

Duties and Responsibilities

Personnel Functions

• Report occupational exposures to blood, body fluids, infectious materials and hazardous chemicals to the Certified Dietary Manager.

Staff Development Functions

• Attend and participate in mandatory in-service training programs as scheduled. Attend and participate in workshops, seminars, etc., as directed.

Safety and Sanitation Functions

• Assist/direct daily or scheduled cleaning duties in accordance with established facility policies and procedures.
• Dispose of food and waste in accordance with established facility policies.
• Prepare food in accordance with sanitary regulations as well as established facility policies and procedures.
• Follow established infection prevention and control policies and procedures when performing daily tasks.
• Ensure that safety regulations and precautions are followed at all times by all personnel. Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.
• Report all accidents/incidents as established by department policies; fill out and file reports as directed.
• Report all hazardous conditions/equipment to the Certified Dietary Manager immediately.
• Report missing/illegible labels or safety data sheets (SDSs) to the Certified Dietary Manager.
• Assist in maintaining food storage areas in a clean and properly arranged manner at all times.

Equipment and Supply Functions

• Recommend to the Certified Dietary Manager the equipment and supply needs of the department.
• Assist in inventorying and storing incoming food, supplies, etc., as necessary.

Miscellaneous Functions

• Assist in food preparation for special meals, parties, etc.
• Make only authorized food substitutions.
• Assist in serving meals as necessary and on a timely basis.

Working Conditions

• Works in the facility's food and nutrition services areas (i.e., dining rooms, kitchen, etc.).
• Works in well-lighted/ventilated areas.
• Moves intermittently during working hours.
• Is subject to frequent interruptions.
• Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
• Is subject to hostile and emotionally upset residents, family members, etc.
• Communicates with the medical staff, nursing staff and other department supervisors. Works beyond normal duty hours on weekends and in other positions temporarily when necessary.
• Is subject to call back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
• Attends and participates in continuing education programs.
• Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday as well as reactions from dust, disinfectants, tobacco smoke and other air contaminants. Is subject to sudden temperature changes when entering refrigerator.
• May be exposed to heat/cold temperatures in kitchen/storage area.
• Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.
• Maintains a liaison with other department directors to adequately plan for food and nutrition services/activities.
• May be subject to the handling of and exposure to hazardous chemicals.

Education

• No minimum education.