Dietary Cook

DUTIES & RESPONSIBILITIES:

1. Prepares food in accordance with written menus and serves appropriate portions to patients at specified times.

2. Maintains cleanliness of preparation, cooking, and storage areas including all equipment in the kitchen, the dish room, and the dining room in accordance with regulations.

3. Reviews menus to determine type and quantities of food to be prepared, reviews diet slips for formula needs. Plans cooking schedule so that foods will be ready at specified times, using correct sanitation and safety practices.

4. Makes dietary substitutions as necessary for patients as requested by Dietary Manager, Dietitian therapists, and medical staff.

5. Adheres to Patient Rights and Responsibilities, the Dietary Policy & Procedure Manual, Approved Diet Manual, the USDA Food Service Procedures & Guidelines, and sanitary regulations.

6. Knows the mission and values of Ranken Jordan and in accordance, maintains appropriate professional behavior at all times.

7. All other duties as assigned by the Manager of Dietary, or his/her designee.

QUALIFICATIONS REQUIRED:

High school diploma preferred. Must be able to read, write and correctly perform units of measurement conversions.

PHYSICAL DEMANDS:

These include stooping, kneeling, crouching, reaching, grasping, pulling, pushing, standing, carrying, and lifting of light loads (up to 35 lb.).