Dietary Cook

PRIMARY DUTY Prepare, cook and serve food for residents, by following established sanitation, safety and dietary procedures.ESSENTIAL JOB FUNCTIONS include the following. Other duties may be assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Prepares food in quantities according to the menu, recipe and number of persons to be servedServes meals to residents, including the set-up and tear-down of food-service equipmentCarries pans, kettles and trays of food to resident dining areas and various workstations throughout kitchenPrepares plates for residents from steam tableDistributes supplies, utensils and other portable equipmentCleans work areas, equipment and utensils according to the proper proceduresWashes cooking equipment, pots, pans, dishes and utensilsRemoves garbage as neededStores food in designated areasMonitors and records temperatures in refrigerators and freezersDelegates tasks to the Prep Cooks/Dietary Aides as approved by the Dietary ManagerReports any issues or problems that may arise to the Dietary ManagerComplies with state and federal sanitation standardsComplies with state, federal, and all other applicable health care and safety standardsAttends in-services and other required meetingsPerforms other duties and tasks as assigned EDUCATION and EXPERIENCE an equivalent combination of education, training and experience will be considered. High school diploma or equivalent; minimum of 1 year of previous long-term care experience preferred; or an equivalent combination of education and experiencePrevious experience in a long-term care or hospital setting preferred SUPERVISORY REQUIREMENTS of this position are generally as follows: Oversees the activities of the Dietary Aides as necessary; carries out supervisory responsibilities, including, but not limited to, training employees; planning, assigning, and directing work; and addressing complaints and resolving problems KNOWLEDGE, SKILLS and ABILITIES which may be representative but not all inclusive of those commonly associated with this position. Language Ability - Reads and interprets documents. Ability to write complex reports and correspondenceWritten Communication - Writes clearly and informatively; able to read and interpret written informationVerbal Communication - Talks to others to convey information effectivelyEnglish Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammarMath Ability: Knowledge of mathematics, statistics and their applicationsReasoning Ability: Ability to apply common sense understanding to carry out detailed written or oral instructions. Ability to deal with problems involving complex variablesActive Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate timesSafety and Security - Observes safety and security procedures; reports potentially unsafe conditions; uses equipment and materials properlyQuality Management - Demonstrates accuracy and thoroughnessOrganizational Support - Follows policies and procedures; completes tasks correctly and on timeAdaptability - Adapts to changes in the work environment; changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected eventsPlanning/Organizing - Prioritizes and plans work activities; advises for additional resourcesAttendance/Punctuality - Ensures work responsibilities are covered when absent; arrives at meetings and appointments on timeDependability - Commits to long hours of work when necessary to reach goals; completes tasks on time or notifies appropriate person with an alternate planProfessionalism - Treats others with respect and consideration regardless of their status or position; accepts responsibility for own actions COMPUTER SKILLS/EQUIPMENT USED TO PERFORM THE JOB which may be representative but not all inclusive of those commonly associated with this position. Pots/pans, cutlery, including knives, forks and spoons, gas/electric stove and/or oven, broilers, microwave oven, fryer, griddle, toaster, slicer, blender and other kitchen equipment WORK ENVIRONMENT environmental or atmospheric conditions commonly associated with the performance of the functions of this job. While performing the duties of this job, the employee is regularly exposed to extreme heat or cold, humidity, and danger of burns from stoves and/or hot liquidsThe employee is occasionally required to wear protective clothingThe employee may be exposed to blood, body fluids, infectious diseases, air contaminants, and hazardous chemicalsThe noise level in the work environment is usually moderate PHYSICAL ABILITIES commonly associated with the performance of the functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 poundsWhile performing the duties of this job, the employee is frequently required to talk or hear, taste, smell, stand, walk, sit, stoop, kneel or crouch. The employee is frequently required to use hands and fingers, handle, and feel and occasionally climb or balanceSpecific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust and focus