Dietary Cook II

Duties/Responsibilities:

• Directs Cook I in coordinating meals preparation.


• Review menu and assemble foods, supplies, and equipment for daily food preparation. Set up and prepare equipment for use in food preparation.


• Follow standardized recipes. Maintain established policies and procedures, standards and practices in food preparation to achieve department objectives in high quality, nutritional meals. Evaluate food preparation and effect or recommend changes to improve operations.


• Prepares and cooks entrees, vegetables, soups, sauces, breakfast items and other items as determined by the menu.


• Follows portion control guidelines according to written policy and procedures.


• Sets up food in steam tables and delivers food as needed. Assist in preparing late trays. Maintains food supply to cafeteria during meal times.


• Washes pots and pans as needed.


• Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions. Recommends corrective action.


• Assist in care and maintenance of work area, equipment and supplies. Report supply shortages/low stock levels. Assist in utilization of leftovers.


• Assist Diet Tech and /or Supervisor in food temperature record for patient tray line.


• Maintains established department policies, procedures, objectives, quality assurance, safety, environmental and infection control.


• Maintain a safe environment and reports/corrects safety hazards on timely basis.


• Performs other duties as assigned.