Dietary Cook (Berks Heim Nursing & Rehabilitation)

POSITION SUMMARY:

This position assists in directing the food service activities and participates, coordinates, and monitors the food preparation as determined by the day’s menu and schedule of activities; plans cooking schedule to have food ready on time in proper quality and quantity; does related work as required.  All work performed must comply with infection control guidelines.

Employees in this class are responsible for production flow exercising quality standards of food preparation; directs dietary aides assisting with the general preparation of food.

POSITION RESPONSIBILITIES: 

Essential Functions


* Plans time schedule for food preparation according to quantity, service time, and available staff, initiating food preparation when necessary.


* Performs various cooking tasks such as preparing and cooking meats, vegetables, fruits, and preparing special dishes (cook, roast, steam, fry, etc.)          


* Prepares desserts and does baking (macaroni and cheese, meatloaf, cakes, pies, crisps, etc.).


* Prepares special diet foods.                   


* Converts recipes into quantities needed, relating quantity sheets to preparation quantity breakdown for satellite system.


* Organizes ingredients prior to beginning preparation task.                                           


* Prepares ingredient list with quantity needed.


* Prepares a list of all “special” needs for menu.


* Aids in menu planning and recipe construction.                                                 


* Operates all kitchen cooking and preparation equipment.                                             


* Keeps kitchen equipment, work area, and utensils clean (i.e.

work tables, steamers, kettle, mixers, etc.).


* Organizes the setup of the hot food stations on trayline.                                               


* Takes food samples and food temperatures for each meal service.


* Participates in and directs other dietary employees in filling of food transport equipment for satellite system, ensuring that foods are at the proper temperature.


* Makes recommendations for utilization of leftovers.

Packages food to be returned to the freezer, alerting supervision to prepare action slip. 

MINIMUM EDUCATION AND EXPERIENCE:

Must be at least 18 years of age.

MINIMUM KNOWLEDGE, SKILLS AND ABILITIES:


* Knowledge of food values, nutrition, principles of cookery and portion control.


* Knowledge of quantity food preparation and cooking methods in adherence with Infection Control Guidelines.


* Ability to keep records and create reports.


* Ability to understand and follow oral and written directions.


* Ability to work independently.


* Ability to plan and lead the wor...