The Cook is responsible for the Dietary Department. This ensures that proper diet orders are received and followed. Must be an essential member of a team.
- Turn on equipment to be used in meal preparation. This may include ovens, grill, steam table, warming lights, and coffee maker.
- Prepare all meals that fall within the scheduled hours for each cook’s position, according to specifications outlined on the daily production sheet and rotational menu plan.
- Prepare a variety of food items, utilizing standardized recipes and appropriate methods of preparation.
- Maintain high standards of quality food production that conserve nutritive value of foods, provide for optimal flavor, and results in attractive visual presentation.
- Organize preparation schedules to facilitate completion of all menu items within appropriate time frame, prevent extended holding times, and provide for appropriate temperature at time of serving.
- Determine the amount of each item listed on the cook’s production that needs to be prepared; control serving portions.
- At designated meal service time, set up all plates according to individual diet order, identified therapeutic needs, and individual preferences as permitted by physician’s diet order.
- Prior to meal service, record temperatures of all hot foods prepared.
- Prepare all cooked items needed by the dietary aides.
- Participate in staff meetings, dietary in-service programs and mandatory in-service presentations.
- Perform other duties as assigned.
- Coordinate through a daily production sheet that the director provides for each of the two cook’s positions.
- Outline specific guidelines for completion of duties and the basis for performance evaluation.
- Wait on cafeteria window during assigned times per job scheduled.
- Must maintain essential teamwork and hospitality skills:
- Must have the ability to deal effectively with others as a team member.
- Must function within the Dietary Department with cooperation from other positions.
- Must have excellent interaction with all hospital personnel, patients, physicians, and the general public.
- Must demonstrate qualities of courtesy and helpfulness in keeping with hospital public relations guidelines.
- Answer phone in Dietary Department. Take messages related to diet order changes, individual patient/resident needs, and staff requests.
- Wash food-prep dishes, run through dishwasher, and put dishes away.
- Assist Dietary Aides in clearing carts and doing dishes.
- Complete daily cleaning per cleaning schedule.
- Complete daily general kitchen clean up, including sweeping and mopping of cook’s side of kitchen.
- Complete post-meal clean up on cook’s side of kitchen after every meal; put away leftovers in an appropriate manner.
- Set up late trays as ordered.
- Maintain all sanitation guidelines related to safe handling of food.
- Maintain strict adherence to safe handling of food.
- Maintain strict adherence to all rules and regulations pertaining to dishwashing and general cleaning.
- Maintain proper temperature of foods at all times.
- Follow all safety rules established by facility.
- Serve on in-house committees.
Director of Dietary
Education and License:
High School Diploma or equivalent, required.
Completion of culinary school, or attend vocational or apprenticeship program, preferred.
Food Handlers or ServSafe Card
Basic Life Support (BLS) or CPR, must be able to obtain within 60 days of hire.
Must have completed a formal training program in institutional cooking or have two years previous experience in quantity food preparation.