Prepares food in accordance with federal, state, and local standards, and as directed by the Head Cook and/or Director of Food Services, to provide quality food service to residents. Inspects special diet trays and coordinates dietary service with other departments as necessary.
Requirements
- Review menus prior to preparation of food
- Inspect special diet trays to ensure the correct diet is served to the resident
- Perform administrative requirements such as completing necessary forms, reports, etc.
- Coordinate dietary service with other departments as necessary
- Work with the facility dietitian as necessary and implement recommended changes as required
- Ensure all dietary procedures are followed in accordance with established policies
- Assist in standardizing the methods in which work will be accomplished
- Assume the authority, responsibility and accountability of Cook
- Ensure menus are maintained and filed in accordance with established policies and procedures
- Assist in establishing food service production line, etc., to assure meals are prepared on time
- Process diet changes and new diets as received from Nursing Services
- Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food Services
- Participate and assist in departmental studies and projects as assigned or that may become necessary
- Attend and participate in workshops, seminars, etc., as directed
- Attend and participate in annual HazCom, blood borne pathogens, and TB in-service training programs
- Prepare means in accordance with planned menus
- Prepare and serve meals that are palatable in appearance and appetizing in taste
- Serve food in accordance with established portion control procedures
- Prepare food for therapeutic diets in accordance with planned menus
- Prepare food in accordance with standardized recipes and special diet orders
- Prepare bedtime snacks
- Review care plan to assure current dietary information is consistent with food served
- Prepare and serve substitute foods to residents who refused foods served
- Prepare food in accordance with sanitary regulations as well as our established policies
- Ensure safety regulations and precautions are followed at all times by all personnel
- Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks
- Assist/direct daily or scheduled cleaning duties in accordance with established polices and procedures
- Ensure the department is maintained in a clean and safe manner by assuring necessary equipment and supplies are maintained
- Report all hazardous conditions/equipment to the Director of Food Service immediately
- Report all accidents/incidents as established by department policies. Fill out and file report as directed
- Assist in maintaining food storage areas in a clean and properly arranged manner at all times
- Dispose of food and waste in accordance with established policies
- Wear protective clothing and equipment when handling infectious waste
- Dietary employees are not to handle body fluids
- Report missing/illegible labels or MSDS labels to the Director of Food Services
- Ensure food and supplies for the next meal are readily available
- Assist in inventorying and storing incoming food, supplies, etc., as necessary
- Recommend to the Director of Food Services the equipment and supply needs of the department
- Maintain confidentiality of all pertinent resident care information
- Knock before entering a residents' room
- Review complaints and grievances and make necessary oral/written reports to the Director of Food Services
- Follow facility's established procedures
- Assist in serving meals as necessary and on a timely basis
- Make only authorized food substitutions
- Assist in food preparation for special meals, parties, etc.
