The primary purpose of the Dietary Cook position is to prepare food for the residents at the facility.
· Review menus prior to food preparation.
· Inspect special diet trays to assure that the correct diet is served to the resident.
· Complete necessary forms, reports, etc. as requested by the Dietary Manager or Dietitian.
· Coordinate food preparation services with other department as necessary.
· Work with the facility’s dietitian as necessary and implement recommended changes as required.
· Ensure that all dietary procedures are followed according to facility policies.
· Ensure that menus are maintained and filed according to facility policies and procedures.
· Assist in establishing food service production lines, etc. to assure that meals are prepared on time.
· Process diet changes and new diets as received from Nursing Services.
· Prepare meals according to planned menus.
· Prepare and serve meals that are tasty and appetizing in appearance.
· Serve food in accordance with established portion control procedures.
· Prepare food for therapeutic diets according to planned menus.
· Prepare food according to standardized recipes and special diet orders.
· Prepare and serve nutritional supplements and snacks.
· Be sure that appropriate equipment and utensils are provided with the resident’s meal tray.
· Review care plans to assure that current dietary information is consistent with food served.
· Prepare and serve substitute foods to residents who refuse foods served.
· Make only authorized food substitutions.
· Assist in serving meals when necessary.
· Assist in food preparation for special meals, parties, etc.
· Develop and maintain a good working relationship with other food service personnel as well as with other department associates so that food services can be properly maintained to meet the resident’s needs.
· Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department.
· Prepare food according to sanitary regulations as well as facility policy.
· Ensure that safety regulations and precautions are followed at all times by all personnel.
· Follow established Infection Control and Universal Precautions procedures when performing daily tasks.
· Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Dietary Manager.
· Assist/direct daily or scheduled cleaning duties.
· Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained in good working order.
· Report all hazardous conditions/equipment to the Dietary Manager immediately.
· Report all accidents/incidents according to facility policy. Complete all necessary reports.
· Maintain food storage areas in a clean and orderly manner at all times.
· Dispose of food and waste according to facility policies.
· Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids.
· Report missing/unreadable labels or MSDSs to Dietary Manager.
· Ensure that food and supplies for the next meal are readily available.
· Assist in inventorying and storing in-coming food, supplies, etc. as necessary.
· Recommend equipment and supply needs to the Dietary Manager.