Dietary Cook - Crook County Medical Services District

Dietary Cook
Reports To: Dietary Supervisor FLSA Status: Non-Exempt Location: Sundance

POSITION SUMMARY The cook is responsible for preparing, working with and delivering food according to the nutritional needs of the patient/resident, providing food and customer service to patients, residents, and personnel while maintaining high standards of quality, sanitation and safety.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

•Supervises food production.

•Adheres to selected menus and related recipes without exception or substitutions unless directed by the Registered Dietitian.

•Prepares, distributes, and serves quality food accurately and attractively according to ordered diet, approved diet manual and menu. This includes breakfast, lunch, dinner and additional dietary orders such as protein shakes.

•Prepares employee meals and mark meal tickets.

•Prepares and serves for special events.

•Communicates with nursing staff regarding updates to diets and makes the changes accordingly.

•Maintains kitchen sanitation and safety standards.

•Ensures compliance with state, local and regulatory agencies as it relates to food service.

•Assist with set-up, service and clean-up of food production.

•Unload freight according to posted schedule.

•Ensure proper sanitation and storage of kitchen equipment, food and supplies.

•Ensure food temperatures are maintained at proper levels at preparation and throughout service.

•Assists residents with menus, questions, complaints and concerns, with compassion. Provides special request foods as able.

•Understands modified diets and is a team player in working toward patient/resident nutritional wellbeing.

•Complies with schedule as established by Kitchen Supervisor/Registered Dietitian

•Other duties as assigned

SUPERVISORY RESPONSIBILITIES The Dietary Cook MAY supervises Dietary Dishwasher and Dietary Aides in the absence of the Kitchen Supervisor and Registered Dietitian.

QUALIFICATIONS -Minimum age of eighteen-One year of institutional dietary service experience preferred-Current BLS or the ability to obtain BLS certification