Cook Dietary

Overview Prepare palatable, nourishing, well-balanced meals to meet the daily nutritional and special dietary needs for each resident. Supervisory Responsibilities - In the absence of the Dietary Manager, supervises dietary department employees. - Carries out supervisory responsibilities in accordance with the organizational policies and applicable laws. Supervisory responsibilities include; - Interviewing, hiring, and training employees - Planning, assigning, and directing work - Preparing work assignment sheets - Receiving calls and finding replacements for absent staff - Transferring employees among kitchens/dining areas as needed - Preparing performance evaluations with the understanding such evaluations impact tenure or probationary employees and wage increases of non-probationary employees - Meaningfully rewarding and disciplining employees with the understanding such discipline results in termination of employment through progressive steps - Scheduling and adjusting lunch and rest breaks - Approving errors in time cards or other timekeeping records with supervisor's approval - Authorizing overtime as necessary with supervisor's approval - Receiving and resolving employee complaints - Determines rotation of employees kitchen/dining areas of facility - Monitors and corrects job performance of employees - Is in charge of facility in absence of higher-ranking management officials - Uses independent judgment and discretion on behalf of the organization in the performance of these duties. • Freedom from illegal use of drugs. • Freedom from use of and effects of use of drugs and alcohol in the workplace. • Persons who have been found guilty by a court of law of abusing, neglecting, or • mistreating individuals in a health care related setting are ineligible for employment in the position. · • High School diploma or equivalent preferred. One year experience as a cook in an institutional food service setting preferred. Language Skills Ability to demonstrate literacy. Ability to effectively present information and respond to supervisor and staff members. Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole number, common fractions, and decimals. Reasoning Ability Ability to apply common sense understanding to carry out instruction furnished in written, oral, or diagram form. Essential Functions and Responsibilities To perform this job successfully, an individual must be able to perform each key function satisfactorily. Reasonable accommodations may be ma\ie to enable individuals with disabilities to perform the key functions. Care and Services: • Handles and stores all food according to facility procedures and safe food handling guidelines. • Follows standardized recipes. • Prepare foods that correspond to the menu cycles developed by Registered Dietitians. • Cooks or prepares palatable, attractive and nutritionally adequate meals in quantities that are served at the proper temperatures and within the appropriate time frames. • Uses food supplies and equipment in an efficient and economic manner to prevent waste. • Prepares and maintains a supply of food alternates to accommodate resident choices and refusals of food served. • Supervises kitchen staff with regard to food storage, food preparation, tray assembly, and cleaning. • Operates institutional food preparation equipment according to manufacturer and supervisory direction. Follows proper cleaning and preventative maintenance schedules. • Inspects trays following meal service to monitor resident acceptance of menu items. Reports findings to Dietary Manager. • Handles, stores and disposes of raw and prepared food items in accordance with company and facility procedures and in compliance with state and federal regulations. • Maintains food service equipment in clean and safe condition at all times according to facility procedures. Reports all equipment problems to supervisor promptly. • Maintains food service work spaces in c…