PT Dietary Cook

DEPARTMENT: Dietary

WORK AREA: Kitchen

PURPOSE:

The purpose of this position is to prepare and provide food service to residents in a cost-effective, efficient manner to safely meet residents needs in compliance with Federal, State, and local requirements.

THIS POSITION REPORTS TO: CDM/Dietary Supervisor

WORKING HOURS: Hours of work are 0 to 80 hours per pay period plus or minus as business needs and assigned by the Supervisor.

HIPAA MINIMUM NECESSARY:

Responsible to adhere to HIPAA MINIMUM NECESSARY guidelines and safeguard protected health information.

PERFORMANCE REQUIREMENTS:

1. Prepares and cooks foods, cereals, starches, meat and vegetables for meals that are palatable and appetizing in appearance, following menus, using standardized recipes and following production chart for correct quantities. Handling food in accordance with sanitary standards.
2. Tests cooked food by taste and smell to determine if properly cooked and seasoned.
3. Prepares serving and garnishes foods and distributes to units and dining room for residents, staff, and visitors.
4. Apportioned and serves food for residents according to menu combinations or orders.
5. Prepares foods for therapeutic diets according to diet menus / restrictions.
6. Clears and cleans working area floors and equipment.
7. Prepares meat or vegetables for next day if necessary as according to
8. menus / food production sheet.
9. Aids in setting up steam table.
10. Carries out assigned cleaning responsibilities / sanitation duties.
11. Practices good personal hygiene daily.
12. Name badge must be worn daily and visible to visitors. Hairnet must be worn while in the kitchen, covering hair completely. Beard protector must be worn for men with facial hair.
13. Adhere to the personnel policies and procedures of this facility and of the dietary department.
14. Other related duties as assigned by Food Service Supervisor.
15. No jewelry or fingernail polish is to be worn.
16. Help set up trays for meals.
17. Has responsibility for the kitchen and food service operations in the absence of the Food Service Supervisor.