Dietary Cook

POSITION TITLE The Dietary Cook job description will provide the scope of the position for the facility Occupational Exposure: Category I Department: Nutritional Services Reports to: Dietary Supervisor FLSA: Non-Exempt POSITION SUMMARY: The Cook is responsible for preparing and cooking a wide variety of foods for residents/patients, employees and visitors.
He/she prepares food according to menus and recipes and plans cooking schedules to meet mealtime schedules.
In addition, the Cook performs related duties and cleaning duties, as assigned.
The Cook directs other Food and Nutrition Services employees in the absence of the Food Service Director and the Assistant Food Service Director/Chef Manager.
SPECIFIC EDUCATION/VOCATIONAL REQUIERMENTS: 1.
This position requires that the employee is able to read, write, speak and understand the spoken English language to ensure the safety and wellbeing of our patients and visitors at the work site when responding to their medical and physical needs.
2.
High school diploma or equivalent preferred.
3.
Experience in commercial/volume food preparation required.
4.
Serve-Safe Certification required.
5.
Must provide verification of TST (tuberculin skin test) as required by state law and in accordance with Company policy.
TSTs will be administered at the work site if required.
JOB SKILLS: 1.
Considerable knowledge of volume food production methods and techniques.
2.
Considerable knowledge of sanitation regulations and practices.
3.
Ability to make simple arithmetical calculations.
4.
Knowledge of regulations pertaining to department and center.
5.
Basic knowledge of food related nutrition principles.
6.
Ability to positively interact with residents/patients.
7.
Ability to solve operational problems in absence of Food Service Director and Assistant Food Service Director/Chef Manager.