Dietary Cook

Theprimary purpose of the Dietary Cook position is to prepare food for theresidents at the facility. JOBDUTIES & RESPONSIBILITIES: Administrative Functions• Reviewmenus prior to food preparation. • Inspectspecial diet trays to assure that the correct diet is served to the resident. • Completenecessary forms, reports, etc. as requested by the Dietary Manager orDietitian. • Coordinatefood preparation services with other department as necessary. • Workwith the facility's dietitian as necessary and implement recommended changes asrequired. • Ensurethat all dietary procedures are followed according to facility policies. • Ensurethat menus are maintained and filed according to facility policies andprocedures. • Assistin establishing food service production lines, etc. to assure that meals areprepared on time. • Processdiet changes and new diets as received from Nursing Services. Dietary Service Functions• Preparemeals according to planned menus. • Prepareand serve meals that are tasty and appetizing in appearance. • Servefood in accordance with established portion control procedures. • Preparefood for therapeutic diets according to planned menus. • Preparefood according to standardized recipes and special diet orders. • Prepareand serve nutritional supplements and snacks. • Besure that appropriate equipment and utensils are provided with the resident'smeal tray. • Reviewcare plans to assure that current dietary information is consistent with foodserved. • Prepareand serve substitute foods to residents who refuse foods served. • Makeonly authorized food substitutions. • Assistin serving meals when necessary. • Assistin food preparation for special meals, parties, etc. Personnel Functions• Developand maintain a good working relationship with other food service personnel aswell as with other department associates so that food services can be properlymaintained to meet the resident's needs. • Createand maintain an atmosphere of warmth, personal interest, and positive emphasisas well as a calm environment throughout the department. Safetyand Sanitation Functions• Preparefood according to sanitary regulations as well as facility policy. • Ensurethat safety regulations and precautions are followed at all times by allpersonnel. • Followestablished Infection Control and Universal Precautions procedures whenperforming daily tasks. • Reportoccupational exposures to blood, body fluids, infectious materials, andhazardous chemicals to the Dietary Manager. • Assist/directdaily or scheduled cleaning duties. • Ensurethat the department is maintained in a clean and safe manner by assuring thatnecessary equipment and supplies are maintained in good working order. • Reportall hazardous conditions/equipment to the Dietary Manager immediately. • Reportall accidents/incidents according to facility policy. Complete all necessaryreports. • Maintainfood storage areas in a clean and orderly manner at all times. • Disposeof food and waste according to facility policies. • Wearprotective clothing and equipment when handling infectious waste and/orblood/body fluids. • Reportmissing/unreadable labels or MSDSs to Dietary Manager. Equipmentand Supply Functions• Ensurethat food and supplies for the next meal are readily available. • Assistin inventorying and storing in-coming food, supplies, etc. as necessary. • Recommendequipment and supply needs to the Dietary Manager. ResidentRights Responsibilities• Maintainconfidentiality of all pertinent resident care information. • Knockbefore entering a resident's room. • Reportfood/dietary complaints to the Dietary Manager. WorkingConditions• Worksin food preparation area as well as throughout the dietary service areas.Atmosphere is warm for cooking. • Mayexperience temporary exposure to cold temperatures in the refrigerator/freezer. • Maybe exposed to heat/cold temperatures in kitchen/storage areas. • Movesintermittently during work hours. • Issubject to frequent interruptions. • Isinvolved with residents, personnel, visitors, government agencies/personnel,under all conditions and circumstances. • Issubject to hostile and emotionally upset residents, family members, personneland visitors. • Communicateswith the medical staff, nursing personnel and other department supervisors. • Worksbeyond normal working hours and in other positions temporarily, when necessary.Works on weekends and holidays when necessary. • Issubject to callback during emergency conditions. • Issubject to injury from falls, burns from equipment, odors, etc., throughout theworkday, as well as to reactions from dust, plastics, synthetics,disinfectants, tobacco smoke, and other potential contaminants. • Attendsand participates in continuing educational programs. • Issubject to exposure to infectious waste, diseases, conditions, etc. includingTB and the AIDS and Hepatitis B viruses. • Maybe subject to the handling of and exposure to hazardous chemicals. • Maintainsa liaison with the resident, their families, support departments, etc. toadequately plan for the residents' needs. 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