Cook / Dietary Aide

Essential Duties & Responsibilities

1.Responsible for food preparation, how to time dishes, and at what temperature.

2. Ensure that foods are prepared and served with regards to nutritive value, flavor, appearance and temperature.

3.Therapeutic diets are served as written by dietitian.

4.Maintains proper portion control during meal preparation and serving.

5.Follows meal schedules to coordinate with program plans.

6.Sees that all necessary ingredients and supplies are available for the next meal regardless who is scheduled to work.

7.Prepares enough food for double portions if needed and required substitutions.

8.Stores leftovers properly in the refrigerator for safety and space efficiency.

9.Labels all food containers with date, content and initials.

10.Uses foods left over by other cooks.

11.Knows how to cook in bulk without generating waste.

12.Reports food supply or equipment needs in a timely manner to the director of support services.

13.Supervises dietary aide in all aspects of meal preparation, serving and kitchen operations, and example: desserts, snacks.

14.Responsible for the operation and proper sanitation of commercial equipment such as cheese/meal slicer, blixer, food processor, griddle and ovens.

15.Check temperature of freezers and refrigerator and documents information on temperature logbook.

16.Responsible for documentation of food substitutions given during meal times in the log book.

17.Maintains proper food storage and handling procedures.

18.Follows regulations, policies and procedures of facility and all of kitchen operations including cooking, storage, sanitation and diets.

19.Knowledge of proper hand washing techniques and hygiene care.

Hourly Rate  $20.00