Dietary Cook

Dietary CookThe 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 (kitchen and patient).Essential duties and responsibilities include the following. Other duties may be assigned as desired: Supervises food adherence to safety standards and promotes food nutrition to enhance consumption through correct ingredients, cooking methods and appearance. Adheres to selected menus and related recipes without exception or substitutions unless directed by the Registered Dietitian or Dietary Supervisor. 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. Prepares employee meals and marks meal tickets. Prepares and serves for special events. 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. Receive freight and store freight as per regulations and best practices. This will include organization of store room, walk in freezer/fridge and other storage areas as deemed necessary by the Dietary Supervisor. Ensure proper sanitation and storage of kitchen equipment, food and supplies. Ensure food temperatures are maintained at proper levels during 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 The Dietary Cook does not have formal supervisory authority. Their role is limited to ensuring meals are prepared and served on time. In this capacity, they may direct staff specifically regarding food production processes and meal texture requirements.