Dietary Cook

Job Description

Department

Food Services

Reports to

Dietary Manager or Administrator/ Executive Director

Reporting to this position

None

Job Classification

Department Staff

Position Purpose

Prepares food in accordance with applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures.  

Required Qualifications

1. High school diploma
2. Current/ Active Food Handlers Permit
3. Must be 18 years of age
4. One (1) year dietary/food service experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facility preferred (but not necessary).

Major Duties and Responsibilities

Reviews menus prior to food preparation and prepares the meals.

Works with the Dietitian/Director of Food Services as necessary and implements recommended changes as required.  Performs other duties, as assigned.

Ensures that food procedures are followed in accordance with established policies.

Performs administrative requirements such as completing necessary forms, reports, etc. and submits to the Dietitian/Director of Food Services.

 Assigned Tasks

1. Assist in establishing food service production line, etc., to assure meals are prepared on time.
2. Processes diet changes and new diets as received from Nursing Services.
3. Prepares meals in accordance with planned menus.
4. Prepares and serves meals that are appetizing and palatable in appearance.
5. Assist in serving meals, as necessary, on a timely basis.
6. Serves meals in accordance with standardized portion control procedures.
7. Prepares food in accordance with standardized recipes, therapeutic diets and special diet orders.
8. Ensures appropriate utensils and equipment are provided with the resident’s meal tray.
9. Prepares bedtime snacks.
10. Prepares and serves substitute foods to residents who refused foods served.
11. Assists/directs daily cleaning duties in accordance to established policies and procedures.
12. Assists in food preparation for special meals, parties, etc.
13. Ensures that stock levels of staple/non-staple food