Dietary Cook

EDUCATION: High school diploma or its equivalent. Ability to read, speak, write and follow oral and written directions.

TRAINING AND EXPERIENCE: Experience as a cook in a hotel restaurant, hospital or nursing facility is preferred.

JOB KNOWLEDGE: Must be able to cook a variety of foods in large quantities and be familiar with seasoning requirements and cooking time involved. Must have some knowledge of cooking various meats and know names and contents of various types of dishes. Must be able to make simple estimates relative to quantities of food required. Must have knowledge of how to maintain sanitation and safe food handling to industry standards.

PHYSICAL DEMANDS: Must be able to stand and walk most of the working day. Must be able to lift and carry portable kitchen equipment. Must be able to stand over sink and lift heavy, bulky pots and pans for any given amount of time. Must be able to stoop, reach, lift or carry food items to and from a step-up, walk-in refrigerator and freezer from shelving as high as 62”. Must be able to stand and work with hands for long periods of time in repetitive movements in such tasks as working in the dish room, sorting, scraping, racking and rinsing tableware and operating dish machines. Tastes and smells food to determine quality and palatability. Hand dexterity to prepare food.

SPECIAL NEEDS: Take an interest in work to provide adequate nutritional care for the residents.  Have the ability to work cooperatively with associates. Able to be involved in setting up meals, preparing food of high quality in specified amounts, serving correct dietary needs, serving an attractive and appetizing meal, and utilizing leftovers. Wear clean uniforms, hair nets, close toe shoes, and keep hands and fingernails clean at all times.

DUTIES: Prepares, seasons and cooks’ meats, fish, fowl, vegetables, soups, salads, desserts and pastries according to established recipes and follows the menu, which has been prepared by the dietitian, keeps work area clean, washes pots and pans, serves trays according to the diet of residents and general cleaning of the department

RESPONSIBILITIES: Handling and preparation of food in accordance with sanitary regulations. Execute duties under direction and supervision and help maintain the dietary department in a clean and sanitary condition according to assignment. Complete work schedule for all kitchen staff weekly. Post cleaning assignment daily.

WORKING CONDITIONS:  Works in clean, well-lighted, heated, and ventilated dining room and kitchen where atmosphere is warm, moist, and odorous from cooking foods. Is subject to falls on floor made slippery by spilled liquids and foods. May be exposes to burns, electrical hazards and cuts. Exposed to sudden temperature changes when entering refrigerator and freezer.