Dietary Cook

Responsibilities: The primary purpose of the dietary cook is to prepare and serve all foods according to the menu in a safe, sanitary manner while maintaining a clean safe work area within the guidelines in accordance with facility, OBRA, Federal, State and other regulatory

Responsibilities: The Dietary cook is responsible for preparation/serving of residents' daily meals and maintaining kitchen area. This includes: Preparing quality food products according to standardized recipes and menus; Suggesting menu changes and alternate items to utilize leftovers and other supplies; Tasting and smelling food to determine quality and palatability; Ensuring proper preparation, portioning and serving of foods according to standardized recipes; Maintaining and recording assigned temperatures daily; Directing and supervising Dietary Aides as appropriate; Having food ready at the specified time and beginning meal service on time; Following temperature regulations in preparing, serving and storing foods; Using and cleaning institutional equipment; Ensuring supplies have been replenished in work areas as necessary; Being involved in tray set up and delivery of meals; Putting away stock on delivery days; Washing and storing all pots, pans, dishes and utensils; Bussing tables and cleaning dining room if needed; Sweeping and mopping floors as well as assigned special cleaning; Being responsible for securing department doors/windows, turning off lights and turning off/locking equipment per facility procedures when closing kitchen for the day. Attending and participating in in-service educational classes, department meetings and all staff in-services; Maintaining the confidentiality of all residents and their care to ensure resident rights and privacy are protected at all times; Reporting and documenting resident and/or visitor incidents, accidents, complaints or allegations according to the facility's policy and procedure using the designated occurrence reporting system; &Serving as the employee in charge in the absence of the Dietary Manager. Complying with safety requirements, infection control measures, and maintaining a clean work environment in accordance with facility policy as indicated by: Maintaining an neat and clean work environment; Assuring that work/assignment areas are neat, clean and office equipment is covered before leaving such areas on breaks, end of work day, etc.; Following all safety procedures/precautions when using equipment; Ensuring the dietary work areas are maintained in a clean and sanitary manner; Reporting equipment malfunctions or breakdowns to supervisor as soon as possible; Adhering to sanitation regulations; Reporting all unsafe/hazardous conditions supervisor immediately; Abiding by all emergency protocols for crash carts, resident codes, fire safety, missing residents, tornado preparation, violent residents, Wander guard alarms, door alarms, and other facility policies as assigned; Reporting any forms of abuse witnessed or aware of to the nurse manager immediately; &Following infection control and universal precautions procedures. Performing other duties as assigned by the Dietary Manager

Qualifications: Minimum Qualification/Requirements:

• Have an understanding of dietary procedures and practices.
• Have interpersonal and managerial skills such as: The ability to follow oral, written and verbal instructions, function independently and make independent decisions when circumstances warrant such action; Must be able to read, write, speak and understand the English language.
• Must be able to read recipes and menus
• Have organized, neat work habits.
• Have a genuine interest in geriatric work and a willingness to work for the best interest of the residents and facility.

Desired qualifications include: High school diploma or GED is preferred but not required. At least one (1) year of experience in a similar position is preferred.