BASIC FUNCTION: The Dietary Cook helps prepare and serve food according to sanitation standards, food service policies, and safety procedures. EDUCATION, QUALIFICATIONS, CREDENTIALS: High school diploma or general education degree (GED) or one to three months related experience and/or training; or equivalent combination of education and experience. Prior food service experience is preferred.RESPONSIBLE TO: Shift Cook and Dietary Services Manager ESSENTIAL FUNCTIONSThe employee must be able to perform each essential function effectively to be successful in this position.Assists cooks with meal preparation as directed.Washes hands before handling food to be served, before touching clean dishes and utensils, and after touching anything soiled. Carries out certain duties routinely without direction such as wrapping silverware and filling condiment containers in the dining room. Helps prepare, portion, wrap, cover, and refrigerate food for meal(s) assigned; for example bags bread, dips jelly/fruit/desserts, makes toast, pours juice and milk, makes coffee/tea, etc. Sets up trays and serving carts according to established procedures, delivers to unit(s), and notifies Nursing.Helps serve meal trays in dining rooms, confirming correct tray to correct resident.Monitors beverage needs/requests of residents in dining room, and consults the Dietary Manager or the nurse on duty if unsure about responding to resident requests. Helps clear trays from dining room tables (and returned food carts), scraping waste into trash cans. Prepares nourishments ordered for specific residents and delivers to unit(s) as scheduled, notifying Nursing.Keeps nourishment pantry stocked and orderly and clean according to established procedures and cleaning schedule.Uses food preparation equipment properly, cleans and stores appropriately, and reports repairs needed.Helps keep kitchen floor dry, wiping or mopping up spills immediately. Helps stock supply shelves in storage area and may help check in deliveries.Attends mandatory inservice education meetings and applies information to job tasks.Participates in fire and disaster drills and carries out assigned duties in the event of an emergency.Reports any evidence of pests or rodents in kitchen area to the Dietary Service Manager (DSM). Maintains sound customer service principles for efficient food preparation and delivery.With appropriate additional training, may help feed residents needing meal assistance. The preceding list of essential functions is not all-inclusive and may be supplemented.
KNOWLEDGE, SKILLS, AND ABILITIESMust be able to read and write, make basic mathematical calculations and understand simple instructions, either oral or written. Ability to speak and print simple sentences. Ability to use common sense to solve problems involving tasks assigned. SPECIAL REQUIREMENTSAt hire, must volunteer certain information about medical history and high-risk conditions involving certain diseases that are transmissible through food, and also report these conditions if developed after hire. Must report to work when scheduled and maintain good attendance. Attends all mandatory inservice training meetings. Must wear a hair net at all times when handling food and wear closed shoes with non-slip soles. According to the 2001 Federal Food Code, food service workers cannot have artificial nails or use nail polish.WORKING CONDITIONSWorks in a climate-controlled and well-lighted environment with a smoke-free policy. Is exposed to cleaning chemicals and mechanical/electrical hazards, but receives safety training to prevent accidental exposure or injury. Is subject to a noisy and hot and humid work environment daily. Has a low risk of exposure to infections, but receives training in handwashing practices and has access to personal protective equipment if needed. PHYSICAL DEMANDSThe physical demands below are typical of those that must be met by the employee to successfully perform the essential functions of the position. Reasonable accommodations may be available for individuals with disabilities. Lifting/Carrying 1-10 lbs.Frequently - (31-60%) Lifting/Carrying 11-25 lbs.Frequently - (31-60%) Lifting/Carrying 26-50 lbs.Occassionaly - (1-30%)Pushing/Pulling.Occassionaly - (1-30%) Pushing/Pulling 20-50 lbs.Occassionaly - (1-30%)Pushing/Pulling Over 50 lbs.Occassionaly - (1-30%) Climbing/BalancingOccassionaly - (1-30%) Stooping/BendingContinuously - (61-100%)Standing/SittingContinuously - (61-100%)WalkingContinuously - (61-100%)ReachingFrequently - (31-60%)
CarDon & Associates - 2 years ago
copy to clipboard